Tart and tangy apples, plus the juice of a fresh-squeezed orange, give this recipe for Easy Broccoli Apple Soup a bright and sunny disposition.
Twice in one week? Whaaaaat. Here’s my new strategy:
I’m a morning person–a really early morning person–like an alarm-off-at-5 a.m. morning person. I take the dog out and brew a single cup of coffee and then I’m alive! Ready to work. Ready to seize the day and make it mine! So I’ve learned over the years that if I want to get something done, before 7:30 a.m. is the optimal time.
This means I’m frequently in bed before 10 p.m., leaving dirty dishes to be washed and laundry to be folded the next day. I’ve discovered too that if I want to get some blog work done, these quiet, still hours are my window.
So yep! Bringing you blog post #2 this week, which is really just a reshoot and quick edit of a previous post: Broccoli Apple Soup, originally published September 28, 2014.
I took a girl’s trip to the mountains. We picked apples and picnicked and hiked. We at apple pie and apple donuts and drank apple cider and apple wine. A quintessential #basic ladies day.
I brought back two pecks of apples, 52 in all, enough to bombard you with apple recipes for the next two weeks or so. And I’ve decided to make the following: three sweet, three savory, three cocktails, homemade apple cider, apple butter, apple chips, and a milkshake. BOOM. [2020 update: I don’t think nearly this many recipes were made and if they were, they were not all successful and thus were not all blogged about.]
First at bat? Easy Broccoli Apple Soup. Friends, this is a one-pot meal. I like to have multiple recipes in progress at once, so being able to confine this one to one single pot on the stove, means that I have counter space for Southern Style Apple Pie Biscuits and Open-Faced Apple Shallot Sandwiches. You’ll enjoy the warm, caramel aromas of apples and onions browning on the stove. It makes you expect a warm, autumn-ready soup, but the tart and tangy apples, plus the juice of a fresh-squeezed orange, give this recipe a bright and sunny disposition.
I’ll admit it seems silly that I should be writing about soup right at this moment. Two days ago, when the weather was cooler and rainy, soup was a grand idea and I slurped down Easy Broccoli Apple Soup like it was my business. (It is my business?) Right now, it’s early 80 degrees and I’m writing this from the beach and ya know what? I’m still slurping down Easy Broccoli Apple Soup.
Easy Broccoli Apple Soup
Tart and tangy apples, plus the juice of a fresh-squeezed orange, give this recipe for Easy Broccoli Apple Soup a bright and sunny disposition.
Ingredients
- 1 large head of broccoli
- 3 large apples something tart like Granny Smith
- 2 tablespoons butter
- 1 large onion diced
- 6 cups vegetable broth
- 1 medium orange juiced
- 1/2 tsp salt more to taste
- 1/4 tsp black pepper more to taste
- extra virgin olive oil to garnish
- plain Greek yogurt to garnish
Instructions
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Cut broccoli florets off the stalk and set aside. Cut stalks into 1-inch pieces and set aside. Core the apples and cut into 1-inch pieces.
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In a large soup pot, melt butter over medium heat. Add apples and onion. Saute about 6 minutes until softened.
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Add broth and broccoli stalks. Bring the soup to a boil, reduce heat to low and cover. Simmer for 20 minutes.
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Add the broccoli florets soup and simmer 5 more minutes.
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Remove from heat. Add orange juice, salt, and pepper. Using an immersion blender*, puree the soup until smooth.
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To serve, portion 1 1/2 cups into a bowl, drizzle with olive oil and dollop with Greek yogurt.
Recipe Notes
*If you don’t have an immersion blender, you can transfer this in batches to a blender or food processor to puree.
An immersion blender is officially added to my Kitchen Wish List. I’m sure I won’t make it until Christmas without one, so I’ll probably buy this baby for myself. My kitchen would be a heck of a lot cleaner right now if I hadn’t accidentally overfilled the food processor.
