I am finding it such a challenge to make green soup looks more appealing in photos. It looks like slush to me! I can assure you however, that I am having fun blitzing vegetables into soup and adding chicken or other forms of meat into it. It’s such a quick and easy meal to have on a rainy night.
Plus, I cook them in BIG batches. Yes, I’m not sure how my hubby puts up with me on this, but he is now used to having soup for 4 meals in a row. Luckily, he hasn’t turned green yet! This is what happens when life gets a little crazy sometimes! Hey, a meal is better than no meal right? ;P
Broccoli remains one of my favourite vegetables as I do like the crunch factor. In a soup, I love how it makes the soup feels thicker without the need to add cream or milk. It is almost like a jazz up version of a chicken and vegetable soup. I used a store bought roasted chook which means, all I needed to do is to tear the meat from the chicken and toss it through the soup when it simmers for the last 15 or so minutes.
I also think it is a good way to use left over vegetables. I made another similar version using baby spinach leaves but with cumin and basil. Certainly no one batch of soup tastes the same!
Broccoli with Chicken Soup (makes enough to freeze!)
2 heads of broccoli
2 red onion chopped
2 chili padi chopped
3 tablespoons of garlic
2 zuchinni chopped
3 red capsicum chopped
4 carrots chopped
2 litre of chicken stock
1 litre of water
1 roasted chicken with meat removed
Saute onion, chill and garlic till soft. Add in all veges and cook till it softens. Add stock and simmer. When done, blitz it up in a blender. Return to pot, add chicken and simmer for another 15-20 mins. Season, taste and season again. Serve hot!