Roasted Broccolini Soup

This lovely roasted broccolini soup is a great starter for your next dinner party or a quick and healthy weeknight dinner.

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Ok, everybody, it’s finally Friday and here in LA it’s supposed to be really nice so we're planning to get out and enjoy it! Living so close to the beach is very different for us so we're trying to take as much advantage of it as we can.

That being said last time we went I was not nearly as organized as I should have been and I didn't pack any snack which was a major fail because by 2 we were starving and had to cut our beach day short. So this weekend I’m going to plan ahead so we can extend our beach time!

Now while this soup probably isn’t going to be gracing my picnic it is a delicious quick and easy dinner that is so good for you. I love the fact that you can make these thick and creamy soups by pureeing rather than filling them full of cream. It’s something that I make often and is such a great way to use up veggies in your fridge that are past their prime.

I also really love adding in the kick of red pepper flakes but if your less of a spice lover than you can certainly leave it out.

So I hope this weekend is just as beautiful where you are and that you have time to get out and enjoy it!

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prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 2 - 4

Ingredients

2 cups broccolini (1 large bunch)

4 celery stalks

1/2 white onion

1 tbsp olive oil

6 cups chicken stock

1/8 tsp red pepper flakes (optional)

1 tbsp dill

1 tbsp dijon mustard

salt + pepper

Instructions

Preheat oven to 350. On a large baking sheet place roughly chopped broccolini, celery celery stalks and onion. Drizzle with olive oil and sprinkle with salt + pepper. Roast in the oven for 30-40 minutes or until fork tender.

In a high powered blender place roasted vegetables and 2 cups of chicken stock. Blend on high until smooth. Transfer to a large soup pot, add remaining chicken stock, red pepper flakes and salt and pepper. Bring to a low simmer then add in dill and dijon mustard and simmer 5 minutes.

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Coconut Milk Risotto with Lemon Blueberry Compote

This Coconut Milk Risotto with Lemon Blueberry Compote is so creamy and delicious, it's a great treat any time of the day. Plus, it’s dairy-free and vegan, so you can serve this dish to anyone!

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So, this coconut milk risotto is very controversial in my house. Is it breakfast or dessert? In my world this is dessert. I can’t really imagine eating it first thing in the morning, but Aaron grew up having rice porridge for breakfast, so he thinks this is the perfect way to start the day!

One thing I will say is that if you're going to "carb it up" doing it earlier in the day is always a better plan, so perhaps breakfast is the best option. Or, we could just meet in the middle and call it dessert for breakfast win-win!

Now, before you get upset with me, I know this isn't exactly how you traditionally make risotto, but you do still use the general principles - cook slow and stir often. Also since your using arborio rice, it's so creamy like a good risotto always is. I highly recommend using white vanilla extract if you have it available. If you don't have it in your cupboard don't fret, it will taste just as good with regular vanilla, you just won't achieve that bring white colour.

So, what side are you on - breakfast or dessert?

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prep time 6 minutes

cook time 35 minutes

total time 40 minutes

servings 4

Ingredients

1.5 cup coconut water

1 cup arborio rice

2 cans light coconut milk

2 tbsp white vanilla

6 tbsp white sugar

Instructions

In a large pot bring coconut water to a boil then reduce heat and add in arborio rice. Stir constantly until water is fully absorbed.

Add in the coconut milk, vanilla, and sugar and cook over medium heat for 10-15 minutes or until rice is soft and most of the liquid has been absorbed and your risotto is creamy.

Serve either warm or chilled with lemon blueberry compote.

Lemon Blueberry Compote

2 cups fresh blueberries

3 tbsp water

1/4 cup honey

1 lemon

In a small sauce pan combine 1 cup of the blueberries, water, honey and juice of the lemon. Simmer for 10 minutes stirring often. Add in remaining cup of blueberries and simmer another 5 minutes. Remove from heat and allow to cool.

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