Cream of Broccoli Soup

If you're looking for a super healthy soup recipe, this isn't it, BUT it is a much lighter spin on the original, traditionally made with heavy cream and flour.  We traded organic half and half and potatoes to thicken this seasonal soup.  It does not disappoint! 


What You'll Need:

3 Tbsp grass fed butter 

1 large onion, chopped

4 stalks celery, chopped

2 cloves garlic, minced 

6 small red potatoes, cubed (or 1 large baking potato)


2 large bunches broccoli with stems, chopped (8-ish cups)

2 c veggie broth (try making your own, here)

2 c filtered water

1 1/2 tsp sea salt 

1/2 tsp ground pepper 


1 cup grass fed half and half

1/4 shredded Parmesan or other hard, sharp cheese

Melt butter in a large soup pot.  Add onion, celery, garlic and potatoes.  Cook for 3-5 minutes, or until aromatic.  

Add broccoli, broth, water, salt and pepper.  Bring to a boil.  Reduce to a simmer.  Cook until broccoli is tender; about 20 minutes. 

Remove from heat, remove lid, and cool for 15-20 minutes before adding half and half + cheese.

Puree using an immersion blender (seriously the best investment ever, if you don't already have one.  Find the one we love here.), or transfer to a blender.  

Serves 6 as a main, 8-10 as a side.  Freezes well.  



Roasted Brocolli

If you're tired of eating your veggies, it is time you mix it up!!  Roasting is a great way to savor the full flavor--perfect alongside your protein of choice, or a top a bed of brown rice or quinoa! 

4 c chopped veggies of choice (think broccoli, cauliflower, eggplant, peppers, sweet potato, summer/winter squash...anything goes here)

2 Tbsp olive oil

1 tsp sea or Himilayan salt

Preheat oven to 375*

Combine ingredients in a large tupperware container with a lid.  Shake to coat.  

Spread evenly on a baking sheet.  Bake for 15-20 minutes.

Serves 2

Vegetable Pasta Salad

This is our favorite go-to pasta salad. Perfect healthy option to take along with you to picnic celebrations all summer long!  If you do this right, you'll end up with a giant, flavorful, chopped salad, with some pasta tossed in!


What You'll Need

4 c dry pasta (choose brown rice pasta, OR for a protein punch, chickpea pasta!)

3/4 c olive oil
1/3 c fresh basil, sliced into thin strips

1/4 c red wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1 clove minced garlic
1 tbsp. Dijon mustard

8 c fresh veggies, chopped (anything goes here--broccoli, peppers, cukes, edamame, summer squash, spinach or other greens...) 
3 medium tomatoes, OR 1 pint cherry tomatoes, chopped
1 c kalamata olives
1/4 c fresh parsley or additional basil

1 c shredded parmesan cheese, right from the block

Bring water to a boil for the pasta. 

Meanwhile, mix basil and olive oil from. Basil will begin to infuse the oil. It will be awesome. 

In a separate bowl, mix ingredients for the dressing in a small bowl. Wisk.

Then, chop up those veggies and toss into a large serving bowl.

Drain and rinse cooked pasta with cool water. Add to veggie bowl.

Add dressing and basil infused oil. Top with Parmesan and toss.

Trust me when I say you will never make another pasta salad with bottled Italian dressing again. Ever.

Serves 8-12, perfect as a picnic side, main, or to have in the fridge for lunch all week.