It’s St. Patrick’s Day and I was feeling inspired by the green! Not really, I just needed to make something for dinner that didn’t involve going to the grocery store and broccoli cheese soup with quinoa was the fix! Lucky for me (get it?), I had all I needed on hand to throw this batch of soup together. Mind you, it was an unseasonably warm day for soup but it still tasted yummy!
It all started with the melted butter and mirepoix which I keep at all times in my freezer in separate freezer bags. If you aren’t familiar with mirepoix, it’s fancy speak for onion, carrots, and celery. (One word replaces three. Oui, monsieur.) It makes life easier to chop up the mirepoix veggies, flash freeze, and store. So many recipes, especially soups, call for mirepoix. I’ll post later on how I go about making and prepping mine for freezing.
After it was cooked to my liking, I added the flour, then the liquids. I cooked it for several minutes to allow it to thicken, then BAM, dropped in the broccoli!
You may notice that my stockpot almost runneth over . . . got a little carried away with the broccoli! Doing what I can to make sure my 2-yr-old gets her greens.
I let my green concoction simmer and bubble for 10-ish minutes or so, all while carefully and consistently stirring to prevent the cream from scalding.
Alas, I turned the burner off and took the immersion blender to task, leaving some healthy chunks for the adults to chew. After I achieved the consistency I was aiming for, I stirred in a cup of cooked quinoa for some protein and fiber, then two cups of cheese. Yeah, my recipe card says 1 1/2 cups, but I like it extra cheesy and my toddler wasn’t going to argue with that.
Voila! The final product on the far-right, ready for consumption. Notice the green theme here . . . broccoli, stockpot, bowl. Coincidence, I tell ya!