Good Friday is a day when Christians remember the death and suffering of Jesus. It’s a day of prayer, and a day when we believe we should not eat red meat, being one of the sacrifices that we have to make during this time.
So today, I made another version of the Broccoli Soup that I made a couple of months ago. This time, no looking at recipes in cookbooks or the internet. Just relied on my basic cooking knowledge and judgment of my taste buds. Surprisingly, it’s better than the one I made before!
Broccoli and Potato Cheese Soup
- florets from 2 broccoli heads
- 2 medium potatoes, diced
- 1/2 can evaporated milk
- 1 block (250g) cheddar cheese
- about 4 cups water + 1 tbsp Hao Chi all-in-one seasoning (or chicken broth)
- 1 medium onion
- salt and pepper to taste
- Boil broccoli, potatoes and onion in water or broth in a large pot for about 10 minutes, or until broccoli and potatoes are tender.
- Turn off the heat. Using an immersion blender, puree the soup until creamy. Creaminess of the soup would depend on the amount of water. Less water would give you a thicker soup consistency. Add water if necessary.
- Stir in the milk and cheese. The cheese should be melted by the residual heat from the soup.
- Add salt, pepper or Hao Chi according to your taste preference. Perfect to eat with garlic toast.
I love the creaminess and the cheesy taste of the soup. You can also add cooked macaroni pasta to make it more filling.
Broccoli is one of the healthiest veggies. For more info on that, click here.
By the way, today (Good Friday) is a holiday for most countries. That means I got to spend more time in the kitchen to cook, and also some early morning bed cuddles with Alexa who is turning 7 months soon. She also had pureed broccoli (mixed with 15ml formula milk) for lunch today.
Tomorrow we will be heading to Malaysia for some more family bonding time. The joy of long weekends!
Thanks for dropping by,