Tag: broccoli

Potato, Broccoli & Carrot Soup

The Wild Gems2 Comments

Ingredients

  • 4–5 medium potatoes, peeled and diced
  • 2 cups broccoli, chopped
  • 2 carrots, peeled and sliced
  • 1–2 celery stalks, diced
  • 1 small onion, diced
  • 2–3 cloves garlic, minced
  • 4-6 cups chicken or vegetable broth
  • 1 cup milk or cream (optional)
  • 1 stick of salted butter
  • Salt, pepper, garlic powder, onion powder, thyme, paprika for seasoning + one bay leaf

Optional:

  • Parmesan cheese (optional)

Steps

1. Build your base
In a large pot, melt the butter or heat the oil over medium heat.
Add the onion and celery, letting them soften for a few minutes.
Stir in the garlic and cook just until fragrant. (5 minutes)

2. Add the vegetables
Add the potatoes, carrots, and broccoli. Stir gently, letting everything coat in the warmth of the pot.

3. Let it simmer
Pour in the broth.
Add salt, pepper and additional seasonings. Season lightly and taste.
You can also drop the bay leaf here for a deeper flavor.

Bring it to a boil, then lower to a gentle simmer.
Let it cook for about 15–20 minutes, until the vegetables are soft.

4. Blend to your liking
For a creamy soup, blend all or part of it.
For something more rustic, leave it chunky.

( I blended half of it)

5. Make it creamy
Stir in the milk or cream (optional) Let it warm through gently. I placed the cream in a little glass so others could add it if they wanted to or not when I served it.

6. Taste and adjust
Add more salt, pepper, or cheese if you’d like.

Serve with delicious French bread with butter or garlic bread.

Spinach And Cheese Tortelloni With Roasted Broccoli, Salami, Parmesan Cheese, And Olive Oil

The Wild Gems3 Comments

Had one of those nights where I really just needed to use what I had. Threw all of this together and it was so flavorful and delicious!

When it comes to the ingredients you can always had less or more. You want more Parmesan cheese, add more! More garlic? Garlic it up! This is just the gist! Get creative and have fun!

What You Need:

1 family size bag of spinach and cheese tortelloni (20 oz found in the frozen food aisle)

2 heads of broccoli chopped and broken into smaller pieces

A handful of salami cut into strips (snack size work just fine)

1 tomato diced or a handful of cherry tomatoes (whatever you have)

Jarred minced garlic (3-4 tablespoons)

Parmesan cheese (1/4 to 1/2 cup)

Salt, pepper, chili flakes, fresh rosemary (fresh is best)

Olive oil

1-2 tablespoons of unsalted butter

Steps:

1. Place chopped broccoli on a pan sheet with foil. Drizzle about 2 tablespoons of olive oil. Season with salt, pepper, and crushed red chili flakes. Add 2 tablespoons of garlic. Mix well until all combined. Add more olive oil if necessary. Bake at 400 for 15 mins.

2. Cook the tortelloni as directed.

3. Once the broccoli is done, add the salami strips and tomatoes and cook for an additional 5 mins. Just so it’s warm and a little soft.

4. Place the tortelloni in a large bowl and add the butter. Once melted add the roasted broccoli mixture. Next add Parmesan cheese, fresh rosemary, and drizzle some more olive oil. (I also added just a bit of sea salt.)

Enjoy with a glass of red wine! Some crusty bread with butter would be so good with this too!

This is what the bag looks like. It’s so good!
About to go into the oven. Olive oil, minced garlic, salt, pepper, and chili flakes.
A lot going on, but believe me so many good flavors!

Enjoy!