Today is Ash Wednesday, the start of Lent. As Catholics, we are not permitted to eat meat on this day, Good Friday or any Friday during Lent. However, we are permitted to consume broth, animal fats and even eggs. This is a small sacrifice that we offer for Jesus dying for our sins. Lent is a time of repentance and turning back to God.
Fasting and abstinence are forms of penance that Catholics are required to do by divine law. Lent is really a time of inner reflection to bring ourselves closer to God.
I created this broccoli soup in the spirit of Lent. This soup is comforting on a cold winter day. It is a wonderful way to eat a lot of vegetables at once. It is also a quick soup to prepare, which I love as my time is limited! Also, you do not have to be Catholic to enjoy it ;).
- Heat a pan to medium heat and add butter.
- Dice the onion and add into the pan. Stir and cook until the onion is soft and translucent. While you are waiting on the onion to soften, separate the broccoli florets from the stems. Slice the stems into smaller pieces.
- Add chicken broth and bring to a boil. At this point, add the broccoli stems to the pot. Bring the broth down to a simmer and cook for 15-20 minutes on low heat. Add the broccoli florets to the soup and simmer for another 10-15 minutes.
- While the soup is simmering, toast your nuts or seeds in a separate pan for 1-2 minutes on a medium heat. You just want to bring out the flavor of the nuts. Be careful not to burn them! Once toasted, add 1/3 cup of nuts or seeds of choice into the soup.
- Remove the pan from the heat and use a stick blender to blend into a smooth and creamy consistency. If you do not have a stick blender, you can use a regular blender or food processor. Top with chopped pecans or nuts of choice.
- ! Variations:
- Top soup with grated grass fed raw cheese
- Add cooked chopped chicken for extra protein
- Add milk, cream, coconut milk or cream while heating the soup for a creamier flavor.