HA! I bet you gave up on me!
But NO! Here is another recipe!
The sad thing is that this recipe has been sitting in my email box, already typed out for the most part for over a month. I’ve just been in a guilty spiral about not posting, so I haven’t posted. Makes so much sense, yeah, I know.
Anyway, this here is my favorite summer/early fall soup. It can easily be served either hot, warm, or chilled. It can be a complete meal in a pot, and goes great with snacks you probably already have around the house like tortilla chips and salsa. It is gluten-free, and can be vegan if you leave out the cheese on top.
“Creme” of Broccoli and Lime Soup
2 Tbs olive oil
1 tsp cumin seed
1/4 tsp dried red chili flakes (or more to taste)
1 small onion, chopped
4-6 cloves garlic, chopped
2 jalapeño peppers, diced (or more to taste)
1 cup diced fresh pepper (such as poblano, anaheim, bell, etc)
2 stalks broccoli, chopped, with stalk and florets separated
1 tsp dried Mexican oregano (may omit if not available)
1 box soft silken tofu
1 bunch cilantro leaves
juice and zest of one lime (or more to taste)
3-5 cups water or vegetable broth
Heat the oil on medium heat, in a heavy-bottomed, large soup pan with the cumin and
dried chili flakes. Add onions and saute until just translucent, about 2-3 minutes. Add peppers, toss to coat, then add garlic. Continue to saute on medium heat for approximately 5 more
minutes.
Add broccoli ends, mix into aromatics. Add approximately 1 tablespoon lime juice and saute until broccoli is cooked, but still crunchy (will appear a slightly darker green). Add broccoli florets and mix in thoroughly. Turn up to medium-high heat and cook for another 2-3 minutes. Season to taste with lime juice, salt, pepper, and Mexican oregano.
Add approximately 3 cups of water or broth, or enough to barely cover the vegetables. Using a
hand-blender, puree the vegetables to a bloodless pulp (my husband’s words). As you are blending, crumble in the tofu and a big handful of cilantro. Adjust the amount of water to your tastes — more for a thin summer soup, less for a thick and creamy version. Turn down to low temperature and add the rest of the lime juice, salt, and pepper to taste.
Finished Product
Toppings Options: diced avocado, hot sauce such as Cholula or Valentina, crumbled queso fresco, sour cream, coarsely chopped cilantro
Serve with: corn tortilla chips, roasted corn on the cob, barbeque