Creamy Broccoli and Pea Soup

Creamy Broccoli and Pea Soup

Having just finished a bowl of this soup for the second night in a row, I knew I couldn't wait any longer to share the recipe.  It is honestly my new favorite soup, not only because it is healthy and filling, but because it is so easy to make.  I know when my meat and potato loving husband asks me "what is in this... it is really good!" that I am on to something.  Usually when you order Broccoli and Cheddar "Soup" in a restaurant you get some glorified cheez wiz and chicken broth concoction with tiny pieces of broccoli in it.  Not exactly nutritious, or appetizing, in my opinion.  While most of the ingredients in the following recipe are full of vitamins, minerals and fiber, there is a considerable amount of cheese as well, which you could easily reduce if you are watching your weight or your heart health.  I divided this soup into five hearty servings and the nutrition information (listed below) is still not that bad.  And it is an easy way to get yourself and your family to eat their greens, and some fiber, which is always a good thing.  I love that I was able to sneak in a whole block of organic tofu for some extra protein... no one would ever know it was in there, just that this soup is extra creamy without the addition of any actual cream. Best yet?  It uses frozen vegetables, so you can make it year round, it's affordable and really easy to throw together.  You can even make it ahead and let it simmer on the stove for an hour or two which is great on a busy weeknight with kids getting home at different times and needing help with homework.  So when the weather turns cool this week, why not give this soup a try?

Springtime Quinoa with Green Peas, Feta and Mint

Springtime Quinoa with
Green Peas, Feta and Mint

It is finally Springtime here in Northeastern Pennsylvania, although this past weekend felt more like summer with temperatures reaching into the upper 70s.  The only things missing were the leaves on the trees, green grass and flowers.  Not that I was complaining.  I spent as much of the weekend as possible outdoors, raking my recently thawed garden beds, sitting on my front steps enjoying the sun and playing baseball with my kids.  And the best way to celebrate the end of what I think was one of the stormiest and coldest winters I have ever experienced, is to eat a couple of good meals outside, listening to the sounds of birds chirping, wind blowing and children yelling. :)

Although I couldn't go to my barren garden to get any of the fresh ingredients for this dish yet, I definitely plan to make it again once I have my own green peas and mint growing in abundance. The combination of the mint, the feta and the Greek olives give this salad a Mediterranean twist that tastes as fresh and wholesome as it is good for you.  If you are like my husband and I and have never been keen on the strong flavor of regular quinoa, you really should give organic red quinoa a chance.  It has a much milder flavor, while still providing a large serving of protein and fiber.  It cooks up quicker than rice and can be served warm or cold.  We ate this salad the night I made it with a side of rotisserie chicken and organic grape tomatoes, but it honestly tasted better the next day straight out of the fridge.  The perfect Spring (or Summer!) salad is only about 30 minutes away!