Broccoli, Leek & Green Pea Soup

My mind’s now on fall dishes and my palate doesn’t seem to recognize that it’s (still!) very hot outside here in San Diego. It’s so hot we’re reaching record heat temperatures according to the local news! But I’m still in my own little fall world with cravings for soup and other comfort foods. It’s October after all and, according to my body clock, it’s time to warm up with some dishes that take the chill out of your bones.

As you’ve probably already learned, I love soups. And, bless their hearts, so does my family. A well-made soup from great ingredients is so satisfying and delicious that you hardly realize you’re being healthy— meeting your daily quota of vegetables and making your mother proud too! I love this soup I am about to share with you for three big reasons: the muted color of the finished product, the ease of preparation and lastly because it fills you up without the guilt… leaving room for dessert!

Ingredients
4 cups of broccoli florets
2 leeks, with the white part rinsed well and cut into rings
2 cups of fresh or frozen green peas
2 tbsp of olive oil
4-5 cups of vegetable stock
salt and pepper
cheese for topping

Directions
Set your Aroma Rice Cooker to its Sauté-Then-Simmer™ (STS™) setting and let it heat up. Add your olive oil and leek rings and sauté for 10 minutes, or until soft. Add salt, pepper, broccoli and the broth. Close the lid and let cook for no more than 10 minutes (longer cooking will turn your broccoli from green to blah… and the “WOW” factor will be lessened). Add your green peas and mix until defrosted. With an immersion or table top blender, puree your soup and serve with grated cheese or a topping of your choice.

 

Over to You
What’s your version of a hearty soup? Share and inspire us!

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