On our journey to healthier, more conscientious eating during this Lenten season and beyond, Sheelah Katz invited us into her stunning kitchen to talk food.
With the kitchen’s centerpiece Aga stove as the backdrop, Sheelah dished about the proven vascular benefits of a whole-food, plant-based lifestyle that her husband, renowned cardiac surgeon Marc Katz has discovered. As evidence that you don’t have to give up flavor when you adopt this regimen, Sheelah whipped up some delicious samples that we couldn’t wait to share with you and our families.
First up is this Cream of Broccoli Soup. It’s the perfect dish to serve this still-wintry March. Not only is its emerald green color fit for a leprechaun, its rich and delicious thickness will warm your bones as we wait for the snow to melt.
- 1 bunch broccoli (about 1 1/4 pounds or 6 to 7 cups chopped)
- 1 large onion, chopped
- 2-4 cloves garlic, peeled
- 4 cups vegetable broth
- 1 large Yukon gold potato, cooked (boiled about 10 minutes until fork-tender), peeled and diced
- 1/4 to 1/2 cup raw cashews
- salt, black pepper, and cayenne to taste
- 1. Place broccoli, onion, garlic and vegetable broth in a saucepan. Bring broth to a boil, cover and reduce heat. Simmer until broccoli is tender, about 8 minutes.
- 2. Put half of the broccoli and broth into a blender with half of the potato and cashews. Blend at high power until smooth. Pour into another saucepan, and repeat with the rest of the broccoli, potato and cashews.
- 3. Heat the soup, covered, on low for 10 minutes or so. Check seasonings and add salt, freshly ground black pepper and a pinch of red pepper to taste.
- For testing purposes Imagine's No-Chicken broth was used.
March 4, 2015