The enemy of every Mother of Young Children. Second only to canine incisors in their toothy fierceness. Bringers of weird-smelling poo, slight fevers, drool that rivals Niagara Falls, major fussiness, and overall unhappiness for both mom and baby (and anyone else who’s around).
In case you couldn’t tell, that’s the stage we’re in right now, and those little buggers in my baby’s mouth are making that sweet little guy miserable. This kid has been sprouting teeth like it’s his job since month 4; he has 8 already plus the huge swollen gums that promise a few more in the coming weeks. W had 2 entire teeth when he turned a year old, and A has 8 at ten months. I don’t even know.
This basically has nothing to do at all with soup, but it’s cold and blustery outside so it’s kind of a perfect time to enjoy a hearty bowl of healthy soup. Despite it being creamy, there’s no cream or dairy involved at all (unless you add cheese, which you should). Just good, healthy, wonderful veggies and chicken stock! Too good to be true? I think not!
If you’re anything like me you’ll be holing up out of reach of those crazy cold winds with a bowl of good soup, just praying that those dang molars will come in already and leave your sweet baby alone. Or, you know, just eating some soup 🙂 Enjoy!
HEALTHY CREAMY BROCCOLI SOUP
- 1 large head of cauliflower, leaves removed but keep the stem, choppedPuree
- 6 cups of chicken stock (not to get all Ina on you but homemade really is best)
- 1/2 small onion, chopped
- 4 cloves peeled garlic
- 2 tablespoons olive oil
- 4 cups fresh broccoli florets
- salt and pepper to taste
- shredded cheddar cheese (optional garnish)
- Preheat oven to 400.
- Combine the cauliflower, chicken stock, onion, and garlic in a large soup pot; bring to a boil.
- Reduce heat and simmer until the cauliflower is very tender, about 15 minutes.
- Using an immersion blender, blend the mixture until smooth and creamy.
- You can also use a regular blender, working in batches, to puree the soup – just be careful with the hot liquids.
- Return the mixture to a slow simmer while you roast the broccoli.
- To roast the broccoli toss the florets with olive oil, salt and pepper and spread in an even layer on a large sheet pan.
- Roast at 400 for 20 minutes, stirring halfway through the cooking time.
- Add the roasted broccoli to the cauliflower mixture and stir to combine.
- Season as needed, then serve hot with cheddar cheese.