Saturday

Tomato-Broccoli Shorba


The winter is slowly approaching and the air is crisp. Thanksgiving is almost here and sooner than we know, X'mas madness will start. Admist all the crazy shopping and gift wrapping, we all will need a comforting warm bowl of soup, hearty and filling. The aroma of soup simmering on the stove brings the sweetness and comfort of home, that can be replaced only by your mom's cooking. Not all can have their moms around, hence this soup is an attempt to give you an excuse to indulge in something soothing during the stress such holidays bring along.

This can aslo be jazzed up and served warm or hot depending on your call of the day, to kickstart any Thanksgiving feast or enjoyed as a meal in itself.

to Serve 3 hungry humans, you will need;
2 tsp olive oil
1/2 medium onion, finely chopped (about 3/4 cup)
1 stalk celery, finely chopped
1 medium Red Gold potato with skin on, peeled and cubed,
1  cup fresh broccoli, including stems, chopped
1.5 cup Tomatoes chopped
2 cups low-sodium, fat-free vegetable broth--I used water, so needed to add salt
Salt and Black Pepper powder as per taste

Heat oil on medium heat in a soup pot. Gently saute onion and celery for 3-4 minutes, until onion is softened. Add potato, tomatoes and chopped broccoli, followed by the broth/water. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender. If using water adjust salt  and add black pepper powder to taste.

The soup is chunky,therefore run it through a food mill or use a stick blender to puree. The shorba is ready to be served with some, crackers, grilled cheese or some pasta, like I did.


Hope this shorba/soups warms your heart and bone and you enjoy the rush and madness of the Holiday season.
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