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This winter has us all craving comfort foods, but we should be on a mission to rid of our post-holiday belly-fat blues. I’m craving some hot soup and trying to find ways to stay warm while fulfilling my urges. I’m on a post-vacay mission to cut carbs and increase my fiber and protein. I think I’ve found a recipe for success! This recipe is already low-starch and low-calorie and can easily be made vegetarian or vegan with my helpful hints. Please give it a try and let me know what you think!

Ingredients:

• 1 Tbsp butter, ghee, or vegan butter
• 1 Tbsp extra-virgin olive oil
• 1 medium onion, roughly chopped
• 3 stalks of celery, roughly chopped
• 2+ cloves garlic, pressed or roughly chopped (I use 10 because I love garlic 🙂
• 1 Tsp+ Fresh Thyme (I used 3-4 Tbsp)
• 8-12 Cups Broccoli (stems and florets)….I go for 12
• 2 Cups Water
• 4 Cups Reduced Sodium Chicken Broth (vegan option: “no chicken-broth” or “vegetable broth”)
• 1/2 Cup Half-and-half (vegan/vegetarian option: a creamy, unsweetened, almond milk… I prefer the Trader Joe’s Brand)
• Salt and Pepper to Taste
• Optional: 10 Oz Crimini Mushrooms
• Optional: 16-24 Oz of thinly-sliced ham (I prefer Black Forrest’s Uncured Nitrate-Free Deli Meat). Chopped finely.

Method:

1. Heat “butter” and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery and stir occasionally until softened (4-6 minutes). Add garlic and thyme  and stir until fragrant (about 10 seconds).
2. Stir in broccoli. Add water and broth; bring to a light boil over high heat. Reduce heat to medium and allow broccoli to soften for about 8 minutes.
3. Allow the soup to cool to room temperature or slightly above
4. Puree the soup in batches using a blender or Vitamix until smooth (It only took me 2 batches using my vitamix). Slowly and Carefully add some of your desired creamer (half-and-half or almond milk), salt, and pepper, to each batch as you blend it. Don’t add too much salt if you plan to later add ham.
5. Optional: Stir-Fry Mushrooms over medium heat using a skillet and fat-free coconut oil spray. Allow mushrooms to cool prior to adding them to the soup.
6. Dice your ham and add to soup once the soup has been purred and cooled to room temperature
7. Cover, refrigerate, and enjoy for up to four days or freeze for up to three months