So I envy those blogs out there that display such professional photography. I have definitely learned a lot this past year about lighting and composition, however I’m still so very far away from the good quality pictures I wish to achieve Until that day though, I’m happy to keep on cooking, learning and experimenting with new recipes, photography, and researching new nutritional information. Food and nutrition really are my true passions and I am thrilled to be able to share my knowledge and cooking experiences with you all, here on my site. It’s definitely my own special space that I cherish and hope will continue to grow.
Most of my posts on here are recipe specific and don’t expose much personal information about myself or my day to day thoughts and occurrences. Some may prefer that, whereas some may find it too mundane. I personally want to share that I never consider myself a writer and I continuously find my self at a loss for words, but as I contribute more and more to this blog I am realizing the importance of exposing yourself a little bit.
When I browse the net and find delicious recipe ideas, I always enjoy reading a bit about the author and what inspired them to cook such a wonderful meal. You get to know that person a bit better and appreciate their work much more. I can assure you that many of my upcoming posts will not always include my thoughts conveyed, like this one, but I can ensure what I share is true to my passion of food, tastefulness and wellbeing.
It’s amazing what flavour a good quality hard cheese can bring to a dish. This broccoli soup is enhanced by adding some shavings of aged, hard goat cheese. Instead of making your broccoli soup with cream and other fattening ingredients, opt to make a lighter version and add shavings of cheese after. This actually allows you to fully taste the delicious pungency of the cheese.
- 3 cups broccoli, washed and chopped keeping mostly the florets
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- pinch of cayenne pepper
- 2-3 tablespoons butter (can be omitted for a lighter soup)
- hard goat cheese (or cheese of choice)
- handful of pecans
- 4-5 cups water
- salt and pepper to taste
- 1/2 french baguette, sliced
- 2 tablespoons extra-virgin olive oil
- pinch of oregano
- pinch of garlic powder
- salt and pepper
- Boil broccoli until tender in salted water. Do not discard water.
- Add broccoli to a blender that can withstand heat. Add salted water to blender until the broccoli is only half-way covered in water. Add the rest of ingredients.
- Blend on low-medium speed until smooth.
- Serve with shavings of cheese, pecans and homemade croutons.
- Preheat oven to 400 °C.
- Coat baguette slices with olive oil, oregano, garlic powder, salt and pepper and toast in the oven until bread starts to golden (about 5 minutes). Serve overtop of soup.
* Be sure to not pour all of the water into the blender, as the soup will come out too watery. As stated above, make sure to only add enough water to the blender to just cover broccoli half-way, with the other half of broccoli not submerged in water.