We did it again. We are including another soup recipe. Blame it on the virus, this one has a few twists and unexpected turns. One is that we add an Indian savory spice-blend called “Pancha Phoron” (Pancha meaning five) which refers to the five-spices: cumin, brown mustard, fenugreek, nigella and fennel. You can pick up a bag at most Indian or Nepalese groceries, and while it can be used in several ways—I love it mixed in with potatoes.
Cheddar, Broccoli and Potato Soup (vegetarian or not)
- 1—32 oz. Tetra Pak of vegetable, chicken broth or water
- 3 diced potatoes
- 2 diced carrots
- 1 bunch chopped broccoli
- 1 diced onion
- 2 slices bacon, 2 TB. EVOO or butter (for sautéing)
- 1 TB. Pancha Phoron
- red chile flakes
- 1 c. milk of choice (however, I’d go half and half)
- 1 c. grated cheddar cheese
- salt and black pepper to taste
- Prepare all root vegetables, bring to a low boil with liquid stock until tender (20 minutes).
- In a skillet, add bacon/oil/butter and sauté onions and spices.
- Add sautéed items into the pot while cooking.
- Once tender, add in broccoli, lower the heat and cover until cooked.
- At this point it’s your choice, for a smooth soup, use an immersion blender, for a chunky style soup leave it be.
- Keep on low heat, do not boil, add in the milk of choice, and stir in cheese until combined.
- Add salt/pepper to taste, garnish with cheese.
Serves 4, but warning, you will want seconds. And, there will NOT be leftovers.
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