Sunday, July 22, 2007

Recipe - "Broccoli-added" Soup

A take-off of the phrase 'value-added', this recipe is really a modification of Broccoli-Kale Soup on my own web site
(, which I made a few days ago. For some reason, the soup just did not have the 'pizazz' that I remembered from the last time I made it (maybe summer broccoli just isn't as flavorful as fall broccoli?). So today I got inspired to figure out how to make the remaining soup tantalize my taste buds.

Using about 2 cups of left-over soup, here is what I added:
fresh cooked corn scraped off of 3 small ears
one ice cube size serving of pesto

That's it. I just threw all this in the blender and let it go until it was smooth. My husband is at the hardware store, and this new soup is soooo good that I can hardly wait for him to get home to share it!

Don't be shy about 'adding' things together like I just did. Many of the recipes on my web site were simply created out of what I had on hand at the time that I needed to get supper on the table. I do live just a mile from 3 grocery stores, but it is the rare occasion that I really need to run to the store for an ingredient specified in a recipe.

We'll enjoy this soup with some home-made hummus (recipes also on my web site), fresh whole grain bread, fresh fruit, and iced tea.

Use a free hand with the abundance of summer's fresh and local veggies. I'm well on my way to 9+ servings today of fruits and veggies that contain a cornucopia of cancer-fighting and health-promoting phytochemicals.

Diana Dyer, MS, RD

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