Eat Your Veggies

I was (am) one of those people who hates vegetables.  I have tried ... so many times.  I cut the them up, arrange them nice on a platter, admire their colorfulness, and yet when I pop them in my mouth, it takes everything to keep from spitting them out.

I have tried them with dips, dressings and spreads.  Cream cheese? No good.  Peanut butter? End up just licking the peanut butter off.  Ranch Dip? Probably the closest to working, but kind of defeats the purpose.  Hummus?  Only works with peppers, and then only a minimal amount.

So, what's a girl to do?  I NEED to eat my veggies, for so many reasons.

Well, I started throwing them in soups.  I have a beef soup I make in the crockpot that I love.  I have a chicken soup that is really good when I'm feeling under the weather.  But, these got old when you eat them day in and day out just to get your veggies in.  And for me, getting old is hard - my veggies have come from these two soups for the last 2 and a half years.  (I'm also one of those people who can eat the same thing everyday for a long, long time - it's a blessing really).

Anyway, I recently have started experimenting after a friend made a delicious tortilla soup for Cinco De Mayo.  Since then I have made a variation of the tortilla soup, a carrot soup, and tonight, a broccoli soup, which was a-mazing!  After a couple of requests for the recipe, I have decided to add it here (and I will post the other recipes as well in future posts).  But as you read this recipe, please be patient, I don't really cook with measurements.  Sorry, but here you go!

Ingredients:
1/2 a head of cauliflower
1 and 1/2 heads of broccoli (just the florets)
1 white onion
Garlic (minced)
1 carton of vegetable broth (4 cups)
Sea Salt
Pepper
Tumeric
Garlic Powder
Dill
Season All

Directions:
1.  Cut the cauliflower and broccoli into pieces that are roughly the same size.
2.  Dice the onion (a roughly dice is fine).
3.  Put all the veggies to a big pot and pour in the vegetable broth.
4.  Turn on the burner to high.
5.  Add the garlic (I used about a tablespoon or a little more, but it depends how much you like garlic)
6.  Add about 2 dashes of tumeric and dill.
7.  Add about 3-4 dashes of garlic powder, dill, season all and pepper.
8.  Add the salt (I have no idea how much I add, but I like a lot of salt, start off with small, then add)
9.  Mix with a big spoon, taste broth (add more spices if needed) and put the lid on.
10. Let cook for about 30 minutes stirring occasionally (basically everything should be pretty soft)
11. Turn heat to low cook for an additional 15 minutes if necessary.
12. Turn off the heat and let sit for about 20 minutes to cool.
13. Put soup into a blender (or use an immersion blender if you are lucky enough to have one) and blend!

Here is what it should look like:

 I really hope you enjoy this as much as I do!  :)

Living everyday, making veggies edible (and even delicious)!