So full of flavors and warming the heart, exactly what i needed today! The weather is going crazy here (doha), calling for a hearty soup to tame the cold!
It’s an absolutely perfect comfort food, if you like soup, you’ll be rewarded with the best, creamiest and richest one.
-“What’s that amazing smell?”. It’s broccoli and cheddar cheese hun.
It’s an easy soup to make and is ready in half an hour. To serve 4 generous portions you will need:
- 50g butter
- 1 medium onion finely diced 0r 1/2 cup
- 1 large carrot chopped (small pieces) or 2/3 cup
- 1 tsp garlic salt\ powder
- 1/4 cup flour
- 3 cups vegetable broth
- 1/2 liter or 2 cups milk
- 1 medium head of broccoli florets chopped
- 225g or 1 cup of freshly grated sharp cheddar cheese
- salt and black pepper to taste
Heat the butter until melted. Add onion and carrots and saute until onion is translucent and fragrant (about 3-4 minutes). Stir in the garlic salt and flour and saute for another minute. Whisk in the vegetable broth, (you can use chicken broth also but i liked to keep it vegetarian) and milk. Combine well before adding the broccoli florets. Don’t cut them too small, keep some as medium chunks. When the soup reaches a boil, reduce heat to low and simmer for 15 minutes or until broccoli is cooked. Use salt responsibly as the stock and the cheese will do the job. Stir in the freshly grated cheddar, i said freshly grated because the ready grated ones that comes in bags are coated and doesn’t melt easily. Whisk until cheese is completely melt (2-3 minutes) and serve immediately.
Even people who don’t like broccoli will love it when bathing in a creamy and cheesy broth. It doesn’t just warm your body but your soul too!
There’s a few optional spices, that makes it not taste boring, like paprika or mustard powder, they’re not mandatory if you don’t keep them on hand, but they do add extra depth of flavor. I wanted to serve my children so i kept it mild.
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Posted in appetizers & salads
Tagged broccoli, broth, carrots, cheddar cheese, comfort food, cream, doha, easy, food blog, food blogger, food photography, food porn, hearty soup, jaymmy, lebanon, marmite et ponpon, milk, no fail, qatar, quick, recipe, soup
Mixed is the literal translation for the word “makhlouta”. This traditional Lebanese soup consists of a medley of chickpeas, pinto beans (or any bean of your choice), lentils and bulgur. A great source of proteins and iron to serve well for people abstaining from eating meat during the lent period.
If you are vegetarian and this is your first introduction to makhlouta, trust me it will be on your to do list from now on. The ingredients look simple but the outcome is deep in flavor.
You will need:
- 1 cup chickpeas
- 1 cup beans (of your choice but usually it’s pinto beans)
- 1 cup lentils
- 1/2 cup bulgur
- 2 big onions finely diced
- 2 tbsp olive oil
- salt to taste
- cumin powder for seasoning (optional)
Soak chickpeas and beans for overnight or at least 12 hours to double in size.
In a deep pot fry the onions in olive oil until tender and fragrant. When they start turning into golden brown color, drain out chickpeas and beans from water and add them to the onion then the lentils and bulgur. Pour 2 liters of water and cook on medium heat. When it starts boiling, reduce to low heat, cover the pot and let it simmer for an hour. If the water reduces feel free to add some more. The level of water should be always 2-3cm above the grains.
Serve hot with a sprinkle of cumin, it gives a nice deep flavor and helps with the digestion of the grains later. Some people like to add lemon juice for this purpose.
This delicious soup serves 4-6 plates. It’s not an entree like other soups, lebanese people serve it as a main dish as it is so filling! It’s a hearty soup served in old days during winter to supply with the energy needed.
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Posted in main dish
Tagged bulgur, chickpeas, cumin, hearty soup, jaymmy, lebanese traditional food, lentils, makhlouta, marmite et ponpon, mix grains, pinto beans, recipe, soup, vegetarian