Wannabe Martha

Still trying to figure out which Martha

Broccoli-Cauliflower-Watercress Soup

Adapted from Watercress-Cauliflower SoupMartha Stewart Dinner at Home

Dinner at Home by Martha Stewart has become my favorite cookbook.  It’s arranged seasonally and meal-based – that is, there are starters, the main dish, sides/salads and dessert.  In fact, I love this book so much that I’m truly considering ordering copies for my girls to have themselves (maybe someday they’ll actually have their own household).

This soup is delightful. You can make it with all non-frozen items, and good homemade stock (just like the recipe calls for); or you can do what I usually do – use frozen veggies and good canned low-sodium stock.  If you are fortunate to live near a Publix Supermarket, then you can buy whole bags of watercress, rather than just bunches, making it even easier.  However you make it, it’s bright and tangy, light and satisfying.  The original recipe calls for just cauliflower and I’ve made it that way, but I’ve come to like it even more when I substituted broccoli for half the cauliflower.  I haven’t tried it using just broccoli, but suspect that would be great, too.  If you’re looking for a total vegetarian meal, you could use vegetable stock in lieu of chicken.

The soup is great as a starter course, a light lunch on its own, or even a great accompaniment to a Ham-and-Dijon-on-French-bread (OK fine – you can pick your own sandwich). Whatever or whenever you serve it, it’s sure to please.

Not just for soup – throw this in salad for extra tasty goodness

2 Tbsp. Olive Oil
1 12oz package frozen chopped onion
1 12oz bags frozen cauliflower
1 12oz bag frozen broccoli
2 cups low-sodium chicken broth/stock
2 cups water
2 ½ tsp. kosher salt
Cracked black pepper
1 4oz bag of water cress (or 2 large bunches, thick stems trimmed a bit)

Heat the oil in a medium sauce pan over medium heat.

Add the onion and sauté until translucent (about 5-7 minutes or so, need to allow some of the water to cook off the frozen onion). Add the broccoli and cauliflower, broth/stock, water, salt and some cracked pepper; bring to a boil, then reduce the heat and simmer until the vegetables are very tender (about 15 minutes).  Remove the pot from the heat; add the watercress and stir to wilt a bit.

I left mine with some texture and a few chunks, but you can puree this completely smooth if that’s your preference.

You can puree the soup in batches using a conventional blender, or use an immersions blender and do the work right there in the soup pot (which is what I do because I don’t have a blender any more).

That’s it. You’re done.  Soup’s On!

 

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