Roasted Broccoli with Garlic Butter and Lemon

Garlicky, buttery, lemony and so tasty are these roasted broccoli florets! Quick and easy to make, low-carb and naturally gluten-free!

Back when we were still living in Michigan, a good friend of ours invited us for dinner at their place. I have always enjoyed the food she served as they were simple, totally uncomplicated, yet very tasty. She had to adjust her cooking style and choice of food early on because her kids suffer some allergies and couldn't tolerate certain foods. Since she had to often use very basic ingredients - just pure whole foods - I truly loved the simplicity of her cooking and how she made them quite tasty, too. I especially loved the way she cooked her vegetables.

Italian Sausage and Broccoli Alfredo Pasta

This post is is sponsored by Prego^® Sauces.  All opinions are mine alone. 

Ready in 30 minutes or less, this delicious Italian Sausage and Broccoli Alfredo Pasta meal makes dinner a breeze for Mom. Just five ingredients is all you need!

Broccoli Bacon Salad with Raisins and Almonds

The first time I have ever had this wonderful American salad was in our church potluck. I wasn't much of a salad eater when I first came to the US. We only had one type of salad in the Philippines and that was always made with iceberg lettuce and always with a thousand island dressing. For us, vegetables were always cooked with meat so eating it raw (which is better really!) wasn't typical at all. It's only recently I believe that we've had more exposure to different types of salad, well at least for me.

Broccoli Soup

We're having a good winter here in Michigan so far.  There hasn't been much snow yet and it's been quite sunny and that's always a good thing. Sometimes we have days were the sun never shows its face so sunny days in winter are always welcome! It's still pretty cold though and despite the sun you still need layers of clothing when you go out and that also means you need a hot and hearty bowl of soup to warm you up.

So finally I decided to make a new soup. I wanted something healthy that doesn't rely on milk or cream to make it creamier or taste better. When it comes to broccoli soup the only ones I have tried are the cheesy ones and I do love them for sure but sometimes when there's too much dairy added you almost lose the broccoli taste. Broccoli almost becomes just a mere addition to brighten the
color and make it look healthy but nothing more.

I wanted the broccoli to be the main star of this soup and not just with a supporting role. With the help of a few wonderful vegetables added to the mix (that means extra nutrients, too!), this has become a wonderful soup indeed. The taste of the vegetables sautéed in a little butter harmonize well and the result is delicious. When puréed it is thick enough and with just the right consistency that you don't need any cream at all to make it thicker or better. A perfect winter soup indeed!

Ingredients

1 Tablespoon Olive oil
2 Tablespoons, butter (optional, increase Olive Oil by another Tbsp if you want it to be fully dairy-free)
3 Garlic cloves, minced
1 large or 2 small to medium onions, chopped
8-10 baby carrots, chopped thinly
1 celery stalk, finely chopped
4 cups or 32 oz chicken or vegetable broth/stock
3 Brocolli trimmed into small florets
Salt and Pepper, to taste

Procedure

In a large saucepan, melt the butter with the oil. Once the butter has melted, saute the garlic and onions just until aromatic, 30 seconds or less. Stir in the rest of the veggies and cook over gentle heat until tender roughly 6-8 minutes. Pour in the stock/broth and bring to a boil.

Add the broccolli florets and cook until tender. Remove the pan from the heat and cool a little.

Pour in the contents of the pan into a blender. Process until smooth. Return the pureed vegetables into the pan and then reheat. Season with salt and pepper, to taste. Ladle into bowls and serve with some crusty French bread and some green salad! Enjoy this healthy and delicious soup!

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