This recipe takes a little explanation. I cook mostly vegetarian/vegan for many reasons, but also work to diversify my protein sources because it’s too easy to rely on beans (and legumes), tofu, tempeh, and seitan. So I try to work with higher-protein vegetable sources too. That’s one reason I keep parboiled spinach in my freezer – heat that sucker up, add a little lemon juice and pepper, and wham, 5 grams of tasty protein.
This dish is a kitbash of several dishes, centered around a recipe that used creamed vegetables for a soup. My goal was to get a decent-tasting cream of vegetable soup to use as a main dish with one or two other vegetables.
- 2 tbsp olive oil, divided
- 1 medium chopped onion
- 1 cup sliced mushrooms
- 3 cups broccoli florets
- 2 medium potatoes, sliced
- 4 cups water
- 1 tsp sage leaves, dried
- 1 tsp marjoram leaves, dried
- 1 tsp ground thyme
- 1 tsp basil leaves, dried
- 1 tsp oregano leaves, dried
- 1 tsp dill, ground
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 tsp smoked paprika
- 2 tbsp lemon juice
- Saute onions in 1 tbsp olive oil until transparent.
- Add mushrooms, broccoli, potatoes, water, sage, marjoram, thyme, basil, oregano, dill, pepper, salt
- Bring to boil, then simmer until everything is soft – about 30 minutes. Stir occasionally and break vegetables apart – when they do break up easy you’re done.
- Puree in blender or in immersion blender.
- Add lemon juice, paprika, remaining olive oil.
- Reheat until hot. Note this doesn’t take long, and that it will make really “gloopy” bubbles if you heat to quickly and splatter like crazy.