I've been trying and trying and trying to eat healthier lately, but it's just so much easier to hit the drive-thru than it is to cook, so I'm trying to start preparing meals ahead. It's hard to do that with meat and my dislike of cooked food that has been frozen, so I've been looking for things that will keep a little longer in the fridge. I'm not a big soup eater, but my mom and several of my friends who are also on a healthy kick kept suggesting it, so I thought I'd give it a whirl. I also wanted to keep it low-carb.
As most of you know, I don't cook much anyway (and for good reason), but I thought this Low-Carb, Gluten-Free Broccoli Cheese Soup looked pretty easy and tasty. It's full of healthy foods (broccoli, spinach, onion, garlic, cayenne pepper...), mostly inexpensive ingredients (the most money I spent was $4 on the chicken broth and that was because I had to have organic, low-sodium, free-range...), and well, as I just learned, even I can make it.
You really just throw all the ingredients into a pan and cook them:
And after it's finished cooking, you throw it all in the blender and you get this really pretty green glop:
I added a sprinkling of parmesan cheese to the result. I also added a little extra spinach and cayenne pepper, which made it kind of spicy, but my sinuses loved me.
The end result is quite tasty, especially for something I made. It said to add salt and pepper to taste, but I didn't do that, and it may be good with a tiny bit of extra flavor, but it's fine as is. It almost taste like spinach-artichoke dip. (And I may or may not have dipped a few tortilla chips in it to verify this.)
The thing is, it made two quarts and a serving is half a cup. If you're keeping count, that's... well, a lot of servings. I've got to figure out how long it will keep in the fridge. Anyway, I've been eating it as I write this, and I must say it's really filling too. (That's one reason I don't like most soups.)