For the first time in weeks, I didn’t have a recipe planned, prepared, and photographed in advance for today’s post. I had been taking pictures of interesting recipes as I created them for awhile, and saving them up. But then I ran out!
So I asked my Facebook fans what type of recipe they’d like to see. The overwhelming majority said: “Something quick and easy.” Apparently a whole bunch of people have nights when they forget to thaw meat or plan anything until five o’clock rolls around, and then everyone gets hungry and they need to feed the family now.
Not that I’d have any idea what that’s like….
Tuesday night I sent the kids off to the playground with my husband. It was an absolutely gorgeous evening — sunny and in the mid-70s with a cool breeze. They had boundless energy, as usual, and were raring to go. And it gave me a good hour to go into the kitchen and create, time, and make a quick meal. Obviously we can say this isn’t real-world circumstances (ha) and it might take you a bit longer than it took me. You know, if you have little ones yelling at you or pulling on your pants or pounding on each other. Again, not that I’d have any idea what that’s like.
Anyway, this can get on the table in roughly 30 minutes, maybe a bit longer in the “real world” and it’s perfectly healthy. I served it with the 1/2 a cantaloupe I had in my fridge.
- 8 tbsp. butter
- 1 medium onion, diced
- 4 c. chicken stock
- 4 – 5 medium potatoes, peeled and chopped*
- 1 lb. broccoli florets, chopped
- 2 c. shredded cheddar cheese
- Sea salt to taste — try Real Salt!
*Replace with cauliflower and this should be GAPS-friendly. Or just for fun!
In a large soup pot, melt the butter.
Mince your onions.
Add the onion and saute for about 5 minutes, until softened. You might choose to add a small shredded carrot at this point; I didn’t have any.
While the onion is cooking, peel and chop your potatoes into small bites. You don’t have to peel them, but my 1-year-old spilled vinegar on them in the pantry, so I peeled.
Add your chicken stock.
Then, add the potatoes. Set the timer for 10 minutes and turn the soup up to medium high. It needs to boil, but not too hard.
During these 10 minutes, chop up your broccoli if you need to do that. I did.
Add the broccoli and the sea salt (I started with 1/2 tsp.) and turn the timer on for 10 more minutes.
Then, shred your cheese if needed.
At this point, you should have a few minutes. Chop up some fresh fruit or throw together a salad to go with this so dinner’s done easily. When the timer goes off again, check to make sure your broccoli and potatoes are cooked through and soft. The starch from the potatoes should have thickened up the soup pretty nicely. See?
If, for some reason, this didn’t happen (it might not since the potatoes don’t cook super long and release all their starch), you can add 1 – 2 tbsp. flour or arrowroot powder or another thickener. Add arrowroot to a small amount of cool water first; add flour directly, a tiny bit at a time. Stir constantly as you add it. I wanted mine extra creamy, so I did.
Add all the cheese and stir until melted.
Now it’s done, time to serve! This should make about 4 servings, medium-sized bowls. If you have a very hungry or larger family you might want to double it, or serve it also with some crusty bread or in a sourdough bread bowl something. I might have made chocolate chip bread after dinner….
**This post has been entered in Frugal Days and Sustainable Ways.**