Broccoli Chowder

I picked up this really fresh head of brocolli from the farmer's market and was truly inspired to create a fresh and light dish. I googled brocolli recipes and came across a recipe for chowder. Here is my version of the same with a little leftover cauliflower added in.

Ingredients:

1 head broccoli - chopped: 1 cup

Chopped cauliflower: 1/4 cup (add as per your taste)

1/2 cup diced onion, 1/2 cup diced celery

1 tbsp flour

1 cup milk

1-2 cups vegetable broth (I used Trader Joe's Organic Broth)

2 big pods chopped garlic

1 tbsp EVOO (Extra Virgin Olive Oil)

1 tbsp butter

Salt, 2 tsps pepper and 1 tsp oregano ( to season - optional)

Method

Lightly heat the EVOO, add garlic, onion and celery and fry for 10 mins.

Add the cauliflower and broccoli and saute for another 10-15 mins. Next add the broth and boil until the veggies are all semi-soft

Now, allow to cool and pulse in a mixie: I like it chunky, so I did not puree it. But it is entirely left to your taste.

In the same pan, heat the butter, add the flour and saute till flour is cooked. Then add the milk a little at a time and keep stirring to avoid lump formation. Add the puree into this mixture and allow to simmer.

Add the salt, pepper and oregano at this stage.

Add more broth as per your taste. The consistency should not be as thin as a soup - it is a chowder, so its definitely gotta be thick.

My chowder got a slight brown tinge to it as I let the onions brown - you could stop frying the onions when it turns translucent.

Serve hot with a nice chunky toast smeared with butter - you're eating healthy enough with the chowder after all!