May 3, 2010

Meatless Monday: Broccoli/Potato Soup

Meatless Monday is a nonprofit initiative that encourages people to go meatless one day a week. It's good for the environment, good for your health, and good for your wallet: a perfect win/win/win.

Here's just one statistic about the impact of going meatless: if everyone went vegetarian for just ONE DAY, the United States would save 100 billion gallons of water. If you can't wrap your head around that number, it's enough to supply all the homes in New England for four months.

Click here to find out more about the Meatless Monday campaign. When you pledge to go meatless on Mondays, you'll receive a weekly email full of delicious recipes. To me, that's the heart of going without meat: having so many delicious alternatives that you don't feel deprived.

Today I want to share an easy new recipe I got from a good friend. I've been making it a lot lately, because it's so simple and delicious. Plus, it only uses a few ingredients.

BROCCOLI/POTATO SOUP

2 leeks
1 lb. peeled and cubed potatoes
1 lb. broccoli florets
2 16 oz. cans broth
2 tsp. dill
salt and pepper

Slice leeks and saute in olive oil until translucent, about 5 to 7 minutes. Add potatoes and saute a few more minutes. Add broccoli, dill, and broth, and season with salt and lots of black pepper.

Cook in a pressure cooker for 6 minutes, or in a regular pot on medium high for about 25 minutes, until broccoli is soft and falling apart. Puree in a blender or with an immersion mixer until smooth, but not too long or the potato will become gluey. Add broth or water as needed for consistency.

Delicious as a first course or with fresh bread as a light dinner.

This soup reminds me of something they would serve at the elegant French restaurant in our neighborhood. It's perfect any time of year.

Please share your favorite meatless recipes in the Comments section, and I'll include them in the next Meatless Monday recipes post. And click here to check out previous Meatless Monday installments for lots of fantastic reader suggestions.

5 comments:

Betsy Talbot said...

Last night we had black bean quesadillas as part of the Omega diet plan for healthy hearts. It was delicious!

Grate 1 carrot
chop 1/2 cup purple cabbage
dice 1 small onion
2 cups chopped spinach (stems removed)
3 T chopped cilantro
1 can of black beans, drained
salt to taste
1/2 t. cumin
1/2 t. chili powder
4 T shredded cheese
4 tortillas

Saute the onions, carrots, and cabbage in a small amount of canola oil for 3 minutes, then add the rest of the ingredients except tortillas and cheese. Cook until the spinach is wilted and then keep warm.

Heat the tortillas until crisp and then add filling to each, top with 1 T cheese and fold over. Serve with salsa.

These were delicious!

Alea said...

I am looking forward to trying this soup. I have been looking for some new soups and salads to add to my line up.

Last night I made Addictive Sweet Potato Burritos which were very good: http://thinnerandwiser.wordpress.com/2010/04/28/frugal-recipe-of-the-week-addictive-sweet-potato-burritos/

Alea said...

BTW, Betsy's recipe sounds wonderful! I will be trying that too.

Angela said...

Betsy- yum! Can't wait to try it. I'm on a kick with the quesadillas, so this will be perfect because we both love black beans. And I've even been making them from dried beans in the crockpot. Thanks!

Alea- Oh, perfect. The next MM post will be Mexican-inspired. And I am SO in the mood for Mexican food and margaritas lately! Ole!
Thanks so much!

tammy@moonstruckpromotions.com said...

Angela, the soup sounds delicious even though it's 90 degrees here in Richmond today! I think broccoli and potatoes are two of my fav things, so I'll be making this soup in the fall for sure!
I had turnip greens from my garden and cornbread for dinner Monday night. It was so delicious. Can't wait for my tomatoes, beans, beets, eggplant, squash and zucchini to blossom and produce. Who needs meat EVER?