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Heat the olive oil in a large saute pan over medium heat, then add the onion and saute until lightly golden, about 3 minutes.
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Stir in the garlic and then the potatoes, along with a generous 1/4 teaspoon of the salt.
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Saute until the potatoes are just tender, about 5 minutes.
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Meanwhile, cut the broccoli florets into bite-size pieces.
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Trim and peel the stems and cut them into bite-size pieces as well.
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Pour in 1/2 cup of broth to deglaze the pan, turn down the heat to medium-low, and cook until the liquid is reduced by about half.
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Add the broccoli and the remaining 1/4 teaspoon salt, cover, and cook until the broccoli is bright green and just tender, 3 to 4 minutes.
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Pour 2 cups of the remaining broth into a blender, add half of the broccoli mixture, and blend until smooth.
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Pour the mixture into a soup pot, then repeat the process with the remaining 2 cups broth and the remaining vegetables.
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Stir in the nutmeg.
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Gently reheat the soup over low heat, then do a FASS check.
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You may want to add additional salt, a grinding of pepper, and about 1/2 teaspoon of lemon juice.
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Serve garnished with a sprinkle of the cheese.
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For even more yum, replace the sauteed garlic with roasted garlic.
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To roast garlic, preheat the oven to 325F.
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Cut the top off a head of garlic, place it on a square of parchment paper, and drizzle 1 teaspoon of olive oil over the garlic.
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Wrap the garlic in the parchment paper and then in a slightly larger piece of aluminum foil.
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Bake for 45 minutes, until golden brown.
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The aroma will tell you when its ready.
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Once the garlic is cool, squeeze the pulp out into a small bowl.
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Add 1 teaspoon when blending this soup, and refrigerate the remainder in an airtight container for later use.
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Roasted garlic makes a yummy addition to many savory dishes, especially Roasted Red Roma Tomato Soup (page 69), and Navy Bean and Sun-Dried Tomato Dip (page 131).
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Store in an airtight container in the refrigerator for 4 days.
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(per serving)
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Calories: 155
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Total Fat: 5.1g (0.8g saturated, 3.4g monounsaturated)
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Carbohydrates: 26g
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Protein: 4g
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Fiber: 4g
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Sodium: 330mg
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31
Heres a reason to eat organic that I bet youve never heard before: Compared to their commercially raised cousins, organics are natural-born fighters.
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And heres the really cool part; theyre able to pass their survival skills on to those who eat them.
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Dr. Donald Abrams, director of integrative oncology at UCSF Medical Center, explains: If a vegetable is grown indoors or in a hothouse, it doesnt have to do anything to protect itself from its environment.
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Whereas if you grow, say, a tomato organically outdoors, it needs to protect itself from insects and other predators and from sunshine.
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So it produces chemicals to protect itself.
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And it turns out, for the most part, that those are the phytonutrients that are beneficial to people.
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A little symbiotic survival: thats what I call a win-win!
