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I don’t know how it happened, but here we are: Holy Week 2019.
Somehow it snuck up on us, but Good Friday is just TWO DAYS away, and Easter is on SUNDAY!
I mean – where did the time go?
Good Friday is a day of fasting and abstinence in the Catholic Church. And, given the anorexia in my past, and the therapeutic diet I have to follow for my Ulcerative Colitis, I do not fast from food. It just is a road that I have vowed to Jesus never to walk down again.
But tonight, I wanted to share a “humble” soup recipe that is perfect for Good Friday, when we’re supposed to be reflecting on Jesus’ death.
My Velvet Vegetable Soup!
But don’t let it’s humility fool you – it is wonderfully flavorful and delicious!
Plus – it’s gluten free, vegan, paleo and Specific Carb Diet friendly.
And the great thing about soups like this, is that you can really combine any leftover veggies you have in the fridge! A little of this, a little of that — together makes a bomb diggity soup! So feel free to customize this to your liking!
Here’s What You Need (Serves 2-3)
1/2 yellow onion, diced
1 medium carrot (1/2 cup chopped)
1 celery stalk, diced
1 cup frozen artichoke hearts
1 head of broccoli, broken into florets (1 3/4 cups)
2 garlic cloves, minced
1/4 tsp chili powder
salt and pepper
3 cups vegetable stock
3 shiitake mushrooms, (stems removed) sliced (garnish)
1 green onion, sliced (garnish)
Dutch Oven (I use a Le Creuset because they are hands down the best – yes, an investment, but you will literally have this indestructible kitchenware for the rest of your life. #notsponsored)
Small nonstick frying pan
Good chef’s knife (This is the one I use and love)
Immersion Stick Blender
Blender or Food Processor
In a dutch oven, sauté the onion and carrots in 1 Tbsp EVOO, salt, pepper, and chili powder. Let them soften for about 3 minutes. Then, add the celery and let it cook for about 2 minutes. Stir in the broccoli, artichoke hearts and garlic and let them cook for about 4 minutes.
Add in your liquid, scraping the bottom to get all the “flavor bits” off the bottom of the pan. Bring to a boil, then reduce to a simmer and cook, covered for 25 minutes, until tender.
Meanwhile, sauté the mushrooms in a small frying pan. I spritzed them with olive oil, and sautéed them for roughly 2 minutes.
Take the soup off the heat, and then carefully puree with a stick blender. If you don’t have a stick blender, you can use a regular blender or food processor – just be sure to do it carefully in small batches, because it is a hot liquid!
Once pureed, re-season with salt and pepper to taste, and serve garnished with mushrooms and green onions!
I cannot tell you how comforting this soup is! Call me Plain Jane, but I just love a good bowl of soup. Feeling the warmth travel through your body is just so soothing. The flavor was so delicate with the broccoli and artichokes. There was just a subtle hint of spice from the chili powder, but nothing overpowering or overwhelming…juuuuust right. 🙂
The color wasn’t anything to write home about, but the texture sure was! It was SO silky and creamy — dare I say, velvety! It was hard to believe that there wasn’t any cream or butter in it because it tasted so rich! And the chewy mushrooms provided just the perfect texture contrast with the silky pureed soup.
What are some of your favorite humble Lenten suppers? Do you enjoy a traditional Friday Fish Fry?
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