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Recipe adapted from Focus Sun Val­ley magazine.ĭo you ever use fun names to get your kids to try new foods? Exam­ples, please! Leave ‘em down below in the comments. Top with crum­bled bacon to make it truly bewitching. Serve with bat-shaped home­made crou­tons (cut bread with a mini bat-shaped cookie cut­ter, brush with olive oil and toast) or cros­tini for dip­ping.

To enhance the green color, add pureed spinach. Taste the soup and add more salt or pep­per and sea­son­ings, if desired. Pour into a reserved pot and repeat with the rest. (Be sure to cover the top of the blender with a dish­towel and hold down the top, espe­cially if the soup is still hot oth­er­wise, it is apt to explode all over your kitchen and make a huge mess.). Fill blender halfway with the liq­uid and add about half the broc­coli. Once pota­toes are cooked, turn off the burner and let the soup sit for a bit. Strain broc­coli and run cold water over it to stop the cook­ing process, then set aside. Another sneaky lit­tle trick is to add about 1/4 tea­spoon bak­ing soda to broc­coli to help keep it green. Use some peeled stem, too, as it will add great tex­ture to the soup in the end. Mean­while, in another pot, steam broc­coli until ten­der but still bright green (about 3 or 4 minutes)–test with a fork and be sure not to over­cook. You can always add more later, if desired.īring to a boil then add potato and sim­mer for about 20 min­utes until they are cooked through. It’s always nice to use your own stock but this takes some added effort. Add 1/2 tea­spoon salt and 1/2 tea­spoon freshly ground pep­per stir if up for a minute then add stock. In a large pot, heat oil and saute onion until translu­cent. nut­meg (and other herbs/spices to taste…I like to use a lit­tle thyme) GREEN ZOMBIE ( AKA BROCCOLI) SOUPġ large rus­set potato, scrubbed, peeled and choppedĦ to 8 cups low-sodium chicken or veg­etable stockĢ.5 to 3 cups of broc­coli flo­rets (from about 1 large head of broc­coli)ġ/2 tea­spoon Kosher salt (plus more to taste)ġ/2 tea­spoon freshly ground black pep­per (plus more to taste)ġ/8 tsp. In any case, I’ll def­i­nitely be mak­ing this Green Zom­bie Soup again.

The advice of my FB friends: Add a lit­tle pureed spinach to make it more green, place in a caul­dron (not sure where I’d get one but per­haps my slow cooker could be dressed up to look like one?) and serve as soup shoot­ers. Would it work for a school Hal­loween party? After crowd sourc­ing on my Face­book page, I’m still on the fence. That, in my opin­ion, is a great success. Their 8-year-old brother took a cou­ple sips and was done. My 6-year-old twins devoured their bowls and asked for more. But before serv­ing it, I thought bet­ter of men­tion­ing any cru­cif­er­ous veg­gie. I cooked up a batch of broc­coli soup last week­end.