Tuesday, May 02, 2017

Garlic Broccoli Soup

One thing I really wanted to do prior to Kensington's arrival was to have some meals prepped and ready to go in the freezer.

At least for her first couple of weeks I knew we'd have a lot of people in and out that would help make sure we were eating well, but once it was time for everyone to go back home I didn't want to be left without quick and easy (and healthy) meals that we could just re-heat and have ready to go.

Unfortunately I got to the point where the thought of standing all day in the kitchen to do any type of meal prepping sounded like the last thing I wanted to do, and I started thinking of what I could go pick up from Trader Joe's to fill the freezer that would still be as easy to make.

Luckily for us when I told Daniels grandma about it she was sweet enough to offer to come spend the day cooking in my kitchen and made us enough meals that our freezer is now completely full. She made us three types of enchiladas, a couple of casseroles, some breakfast quiches, a turkey that we sliced for sandwiches, red chile beef, some grilled chicken and a few other things. I also made myself some cheese potatoes (which have been a comfort staple since I was a little girl) and soup.

I love soup no matter what time of year it is. I especially love to have soup in little baggies in the freezer because they're so quick to reheat and always taste better after the first time they're cooked. I don't love cheese soups or anything overly heavy like that but I do like broccoli soup and when someone told me this recipe for a garlic broccoli soup, I knew I had to try it. It has literally everything I love, garlic, butter and veggies and it comes out so creamy and delicious. With some homemade croutons or a baguette it's such an easy meal. It also only takes about a half hour with prep and cook time which I am all about.

Ingredients: 
3 Heads of Broccoli (roughly chopped) 
1 Tbs Flour
3 Tbs Butter
Garlic (amount based on taste preference)
1 Large Container Chicken Broth
1 Carrot 
Water (to balance out some of the broth)
Salt 
Pepper

Directions:
Melt butter in a deep soup pan.  
Add garlic and brown the garlic in the butter. 
When garlic is fragrant (but not burned) add chopped broccoli and carrot. 
Cook the vegetables until they are somewhat softened. 
Add the flour on top of the vegetables and cook for a minute or two. 
Add your container of chicken broth and a cup or two of water, depending on how much space you have. 
Raise your heat and let cook for 15 minutes. 
Blend vegetables and broth in blender or food processor until soup is smooth. 
Add salt and pepper to taste. 

I put the soup in individual baggies and put them directly in the freezer. Let me know if you try out this recipe!

What are some of your favorite freezer recipes? 

2 comments:

  1. Freezer meals are perfect for after baby! We lived on them for a while.

    ReplyDelete

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