The Slim Palate’s Broccoli Soup
Every once in a while, you hear a story that excites your entire spirit and gives you boundless hope. I’ve recently had the distinct pleasure of meeting Joshua Weissman, of The Slim Palate, whose story and drive does just that.
Joshua is a remarkable man. As an overweight and picked-on teenager, he vowed to change his life. Through trial and error, he renewed a passion for cooking, discovered the healing power of Real Food, became a spokesperson for responsible sourcing, and lost 100 pounds. Now 18 years old, Joshua is the author and photographer of the fabulous and sure to be household resource, The Slim Palate Paleo Cookbook.
The #sppcookbook is a fabulous, unique publication that presents a refined Real Food nutritional vision, absolutely mouth-watering recipes, stunning photography, and articulate narratives that are beyond impressive.
Joshua shares the highlights of his tremendous journey to health in an honest, approachable, and compelling manner. He steers clear of presenting diet plans and instead, outlines the avenues that changed his perspective on food and true wellness. He empowers the reader to make their own informed, confident decisions about what is and isn’t healthy.
This book is perfect for anyone from those just starting their journey to whole-foods health, those looking for more support, or those well on their way who want a reliable resource for healthy, wholesome, thoughtful recipes.
Show your support for this extraordinary new author and order your own copy today. Your kitchen, coffee table, belly, and those lucky ducks you cook for will thank you!
You can also visit Joshua at his home on the web, The Slim Palate blog!
Thanks to my great friends over at Victory Belt Publishing, I’m also hosting a giveaway! Scroll to the bottom to learn more about how you can enter to win a signed copy of this awesome book.
All of that goodness aside, Joshua was ALSO gracious enough to let me share one recipe from his brand new cookbook with you right here!! I’m telling you, this guy is great.
While his book is full of mouth-watering proteins, side dishes, breakfast ideas, and desserts, I couldn’t get past the soups. I’m even going to go out on a limb here and say that because of his recipe mastery and flawless photography, he might be responsible for an imminent soups-in-vogue movement.
I chose Joshua’s Broccoli Soup recipe for a few reasons:
- It’s a GREAT representation of his recipe approach: let the ingredients do the talking. This soup is mostly broccoli! No big bells and whistles. Just an honest soup that respects the true beauty of broccoli.
- It showcases the unintimidating foods in his book! Gorgeous, delicious, sophisticated food doesn’t have to be complicated.
- It’s a blank canvas! While this is the ultimate ode-to-broccoli soup, you can make it your own! A swirl of goat cheese, drizzle of olive oil, or sprinkling of walnuts can personalize a bowl to your own taste.
My inner Jackson Pollock came out with this bowl. It was as tasty as it looks!
New here? Well then, welcome!! For all my recipes, I show step-by-step photo instructions in an effort to alleviate any confusion or those mid-dish “what do they mean by brown?!” panic attacks. It’s really a do unto others type of philosophy …I can be a panicky cook. Full recipe is always at the boom. Enjoy!
Let’s get to cooking!
First, we’re going to bring 5 ½ cups of water to a boil in a medium-sized pot.
After the water, our broccoli soup starts with …you guessed it! Broccoli!
Grab 3 stalks of nice fresh broccoli.
Cut the stems off so that you’re only left with the florets.
Toss those green goodies into your (now) boiling water.
I added ½ tsp of kosher salt.
And then ½ tsp of black pepper – you can adjust these to your taste and/or add more later.
Give it all a nice stir.
After about 7 minutes of simmering with the lid on, we can test to see if the broccoli is finished. Poke a fork into one of the florets – if it goes in easy, they’re finished!
Strain the broccoli liquid away from the now cooked green goodies.
We’re going to use some of this yummy seasoned amber water to thin our soup.
Add the broccoli to the belly of a blender.
Then add just enough of the cooking liquid to the broccoli so that it covers the top.
Give it a whirl for a few minutes, or until it’s nice and smooth.
Grab a spoon and taste your masterpiece! Need more salt? More pepper? Now’s the time to add.
Now that the soup is finished, we can talk about fixin’s.
Goat cheese please! I love goat cheese. Just a few pinches that are swirled into this green loveliness really make me a happy girl.
You can also drizzle with a little evoo! This is a great brand worth checking out.
Eat it simply.
Or dress it up.
Either way, you’re going to love it.
- 5 1/2 cups water
- 3 stalks broccoli
- salt and pepper to taste (I used 1/2 teaspoon of each)
- optional goat cheese and extra virgin olive oil for garnish
- Bring water to a boil in a medium-sized pot.
- Trim stems off broccoli so that you're only left with the florets then add to boiling water.
- Add salt and pepper to taste then let simmer with lid on over medium/low heat for about 7 minutes or until the broccoli is fork-tender.
- Strain broccoli away from water (saving water) and place in a blender.
- Pour the seasoned cooking water just over the broccoli until covered.
- Blend until smooth, add more salt/pepper to taste, and garnish with goat cheese or extra virgin olive oil.