A Vegan Broccoli Soup
If you follow along, you might remember that my girl is one picky eater. If she had her way, her diet would consist nearly entirely of french baguettes and white pasta with butter. So last night when she asked me to make her broccoli soup, I happily obliged.
I found this super simple, vegan recipe on Pinterest and whipped it up with her after school. And it was delicious. I doubled the amount of broccoli and chicken stock, mainly because I had no idea what 1.5 lbs of broccoli looked like and I totally over-bought. We had some Violife shredded mozzarella on hand, and it added the perfect amount of creaminess and flavor.
You also may have noticed that I have been relying heavily on a new technique for cooking our weeknight chicken- from culinary guru, Serena Wolf. I had the pleasure of meeting her at a recent book signing at the Asha Penthouse, and I’ve been following her ever since. You can find her technique for what she deems “Idiotproof Chicken Breasts” here. Seriously, so easy and delicious.
