Dill was made for potatoes, broccoli was made for me and this soup was a real treat.
Dilly Broccoli & Potato SoupIngredients
1 medium potato (chopped)
1 onion (chopped)
1 cup br0ccoli
1 clove of garlic
1 tsp of dill weed
2 tbsp fresh parsley
1 tbsp olive oil
1/3 cup of soy milk
3 tbsp of parmesan
salt + pepper to taste
Sautee onion in olive oil.
Add salt, pepper, garlic, dill and allow flavors to develop for a few minutes.
Add broccoli and potato and allow to simmer for 5 minutes.
Add soy milk, broth, parmesan and parsley and allow to simmer for about 20 minutes (or until vegetables are cooked).
Blend soup until smooth and enjoy.
Note – The soup was surprisingly sweet–too sweet. If you know why that might be, I recommend adjusting the ingredients accordingly.
Mowielicious – I Heart Breakfasts- This makes me feel like I’ve died and gone to breakfast food porn heaven.
The Atlantic – Froot Loops vs. Real Fruit: For Real Change, Don’t Look to Obama - When asked why fruit loops are more affordable than fresh fruit, Obama responded by bringing up the recent Walmart promise to make healthy foods more available. At best that’s like putting a band-aid on a squamous cell carcinoma–at worst, it’s having a cigarette too.
Zester Daily – The Dilemma of Michael Pollan – Wow, talk about seeing things in black and white and not being able to weigh the positive and negatives. Yes we have definitely made leaps and bounds at fight foodborne illness and starvation, but that doesn’t mean we should accept the status quo of our food system. Americans are overweight, chronic diseases are proliferating and the environment is suffering. We can’t keep celebrating yesterday’s victories. We still need progress.