The dark cold weather continues here as we approach June in Nova Scotia. The only thing that can make up for this fact is soup season continues. Recently I had a copy of Dietitians of Canada Cook!: 275 Recipes Celebrate Food from Field to Table published by Robert Rose delivered to me and I thought what is more healthy and delicious than soup? I thought it was a safe place to begin testing the cookbook.
The recipe makes six servings which made it a huge challenge immediately for me since I was just cooking for myself. I divided the recipe just under half and over medium heat sauteed 2 cups of broccoli florets, 1 cups of coarsely chopped carrots and some shallots instead of onion for a few minutes. Then I added 2 cloves of minced garlic.
I added 1 cup of sodium-reduced chicken broth and 1 cup of water. I brought this to a boil. I was supposed to simmer for 20-25 minutes to make the broccoli and carrots very tender.
Since I was using half the broth, I was either going to cook it all away or undercook the veggies. Instead I covered and simmered for 10 minutes.
Working in batches, I transferred the soup to a food processor and pulsed a few times to break up the veggies but not puree them.
The carrots remained in large chunks and the broccoli completely disintegrated.
I returned the soup to the pot over medium heat. I stirred in 1/2 can of evaporated skim milk, 1 heaping 1/3 cup of potato flakes and some ground pepper. I stirred until the flakes softened.
I added 1/4 cup of light garlic cream cheese and 1/4 cup of old cheddar cheese and stirred constantly until melted. I did not allow the soup to boil.
I wish I could say I liked it. I suppose if you are on a specialty diet this would be fine but for me, I found it bland and kind of sweet which I found very unpleasant. The texture of the big carrots juxtaposed with broccoli “dust” was weird, ended up being unattractive and not tasty.
It bothers me that there was absolutely no seasoning with salt allowed. If I had added a tiny pinch of salt at the beginning to the whole batch, I would not have been tempted to dump a ton of salt in at the end. I resisted that temptation and instead added some sriracha hot sauce to help get rid of that sweet taste by adding some heat. Still, I did not like it.
Even with less than half a batch, I had at least two days worth of soup that I did not want to eat. Great if you are on a budget but I would rather spend more and eat less food that I actually enjoy. Like I said, if you are on a special diet I suppose you could make this. I personally would never make this again. I really did not like it.
Thankfully, I did love the next recipe I made from this cookbook but that my friends, is another foodie story.