Mm-mmm, Delicious

These things are probably best when they have a theme.  But I can't really think of one yet.  So I'll just write about random topics until something sticks and I can find a focus... bear with me.  :-)

I am a vegetarian.  Well, I guess a "pescetarian" since I still eat fish... occasionally...^^^ (P.S. added to end of this post)

Anyway, I'm always looking for quick, and of course delicious, vegetarian dishes.  And I love soup.  So, my wonderful sister gave me an incredible recipe for broccoli soup. Dirty little secret disclaimer: I've been making it in bulk and taking it to the holiday parties I've been attending lately.  Thanks, Sis!  It's been a huge hit.  I think the lure is that it's savory and warm -- perfect for getting cozy in the cold weather, especially in New England -- but it's also pretty damn healthy.  It gives you a hefty serving of veggies, it's low in sodium (especially if you cut out the cheese) and it's fairly low in fat.  So, I've decided to share it... Lucky you!

No Cream Creamy Broccoli Soup

Makes 5-6 servings

Ingredients:

• 1 cup chopped carrots (about 2 medium, but you can also use a bunch of baby carrots)
• 1 cup chopped celery (about 2 stalks)
• 3/4 cup chopped onions (about 1 medium)
• 1.5 Tbsp olive oil
• 2 cans (14.5 oz each) fat free reduced sodium vegetable broth (you can sub it for chicken broth if you want)
• 1/2 tsp pepper
• 4.5 cups broccoli florets (about 2 small bunches)
• 1/2 cup minute rice (white)
• 2 cups nonfat milk
• 1/4 cup grated Parmesan cheese

Cook and stir carrots, celery and onions in hot olive oil in a large saucepan on medium-high heat for 5 min.  Add broth and pepper; stir.  Bring to boil.  Stir in broccoli and rice.  Reduce heat to medium-low.  Simmer 10-15 minutes or until veggies are tender, stirring frequently.  Add soup in batches to a blender or food processor.  Cover and blend until pureed.  Return soup to saucepan.  Add milk and cheese.  Cook until heated, stirring occasionally.

**I usually end up adding extra salt and pepper to taste at the end.
**I also sprinkle some of the Parmesan cheese on top of each bowl of soup (you get Parmesan in your first bite and it looks pretty).
**If you want the soup to be chunkier, don't puree it as long.

At first I didn't have the nutrition information, so I was going to attempt to calculate it myself for all of you.  BUT THEN, I found this nifty little website that does the work for you!

http://recipes.sparkpeople.com/recipe-calculator.asp

If you disperse the recipe as 6 servings, here is the nutrition information:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie need

~Shreena

^^^ P.S. I only eat certain species of fish; trying to steer clear of endangered species like bluefin tuna, red snapper, grouper, Chilean sea bass.  Also keep in mind that, generally, the higher the fish is on the food chain (i.e.: swordfish, shark, marlin, bluefin tuna), the greater the concentrations of mercury and other pollutants in their systems and consequently in yours when you eat them (this is mostly a concern for children and pregnant women).