So please keep in mind that you should change this up depending on what's in your fridge. Just. Soup! But if you're not feeling confident in your souping, feel free to try and copy me exactly.
- four big heads broccoli*
- two carrots
- small daikon**
- small bunch of beet greens**
- half of a large onion†
- 8 cloves garlic‡
- half a stick of salted butter
- 1/4 cup rice flour
- 6 cups vegetable broth
- 1 cup heavy cream
- salt and pepper to taste
* this came out to about six cups for me.
** these can totally be left out or subbed for other things. I just had them.
† I used an unusually large spring onion
‡ I may have used more like an entire head. It's hard to tell sometimes.
Chop up the broccoli, the carrots, the daikon, the greens, the onion, and the garlic.
Melt the butter on a low heat. Add the chopped up stuff and cook until the onions are getting translucent.
Add the rice flour to the mix and cook it for a bit, careful not to burn the flour.
Add the broth, bring the heat up to a boil, then let it simmer for fifteen minutes. Or until everything is soft.
Use an immersion blender to blend the soup. If it's not thick enough, mix rice flour with water, then add it to the soup, bring the soup to a rolling boil for 60 seconds, and cool a bit until desired thickness.
Fold in the heavy cream. Add salt and pepper. Rejoice. It's soup.
Serve with cracked pepper on top. Parmesan. Cheddar. Eat hot. Cold. With sour cream. It's soup!
