Warm up with Broccoli Chowder on National Homemade Soup Day!

Enjoy some Broccoli Chowder using soymilk as an ingredient

Chicken noodle, tomato, or chowder—there is nothing like a good bowl of hot soup. Add in the word “homemade” and your day just got better.

Conjuring up memories of parents and grandparents filling kitchens with amazing aromas, the words hot homemade soup evokes a sense of happiness. Though no one knows for sure, the very reason February 4 was declared “National Homemade Soup Day” may be because of the immense popularity, staying power and ability to nourish the soul as well as the body.

Soup has been around a long time, with some reports saying since 6000 B.C. According to Victoria Rumble, author of Soup Through the Ages: A Culinary History with Period Recipes, the term soup is derived from the word sop, meaning to soak up meat juices with bread. Rumble also explains that soup evolved as a simple, quick way to create a filling meal with limited resources.

Over the years, soup has grown from its origins as meat and bread to hearty meals worthy of praise. This Broccoli Chowder is certain to make it on to your list of favorites for National Homemade Soup Day. Enjoy!

This recipe was originally published in Soy for the Last Minute Chef cookbook on page 27. The cookbook may be purchased at https://ecommerce.aces.illinois.edu/ICSF/

Broccoli Chowder

1 Tbsp. oil 1 medium onion, chopped

2 cloves garlic, minced 2 cups vegetable or chicken broth

10 oz. frozen chopped broccoli 1 can (14.5 oz.) creamed corn

1 1/2 cups plain soymilk 1/2 tsp. oregano

1/4 tsp. black pepper

1. Heat the oil in a medium saucepan and sauté the onion and garlic until the onion begins to soften.
2. Add the broth and frozen broccoli and bring to a boil, using a large spoon to break up the frozen broccoli. Reduce heat to medium and simmer until the broccoli is cooked through, about 5 minutes. Remove from heat.
3. Using caution because the soup is hot, pour the soup into a blender and blend briefly to cut up the broccoli and onion into small pieces. Do not purée.
4. Return the soup to the pan and stir in the creamed corn, soymilk, oregano and black pepper and heat through.

Makes 6 servings Per serving (1 cup): 128 calories, 5 grams protein, 19 grams carbohydrate, 4 grams fat (0.3 grams saturated)

Healthy Regards,

Marilyn Nash