Meatless Monday - Broccoli Soup

Winter is the perfect time for soups and since broccoli is actually a cool season vegetable it's often freshest right now. It's also really, really good for you as well as really delicious. This recipe uses roasted garbanzo beans (chick peas) to add a little protein and crunch. To make them you just dump a can of garbanzo beans onto an oiled cookie sheet, sprinkle with salt and roast for about 15 - 20 minutes depending on how crunchy you want them. These make a great snack.

Broccoli Soup

• 1 head broccoli (1 pound), cut into florets and thinly sliced stems
• 2 Tablespoons extra-virgin olive oil1 onion, diced
• 3 garlic cloves, thinly sliced
• 2 1/2 cups vegetable stock
• 1 can of roasted Garbanzo Beans
• Freshly ground black pepper and a pinch of salt (optional)
• 1/2 ounce shaved Parmesan (optional)

Instructions:

1. Steam broccoli until tender, about 3 minutes. Set aside ½ cup florets for garnish.

2. Heat oil in a medium pot over medium heat. Sauté onion and garlic until translucent, about 6 minutes. Add stock and bring mixture to a simmer.

3. Remove from heat and add broccoli; puree in batches in a blender or food processor until smooth.

4. Garnish each bowl with broccoli florets, a handful of roasted garbanzo beans, and shaved Parmesan (optional).

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