If you know me a little, you probably know that I just love creamy soups.  They are my comfort food during those cold winter days and I thought I’d share two easy recipes that I found on Martha Stewart with you.  I’ll start cooking them when it gets a little colder as part of my crap-free diet!  Don’t you think soups are just perfect for the cold season?

Creamy Broccoli Soup


  • 1 tablespoon olive oil
  • 1 medium onion, halved and sliced
  • 1/8 teaspoon ground nutmeg
  • 4 cups reduced-sodium chicken broth
  • 1/3 cup rolled oats
  • 1 1/2 pounds broccoli, florets separated, stems peeled and cut into 1/2-inch rounds
  • Coarse salt and ground pepper

How-to :

  1. In a large saucepan, heat olive oil over medium-low heat. Add onion, and cook until softened, 5 minutes. Add nutmeg; cook until fragrant, 30 seconds.
  2. Stir in broth, 1 1/2 cups water, oats, and broccoli. Season with salt and pepper. Bring to a boil; reduce heat. Simmer until broccoli is tender, 5 to 10 minutes.
  3. Puree soup in batches, filling blender halfway. Return to pot. Season with salt and pepper.

Creamy Celeri Soup

Ingredients :

  • 2 tablespoons butter
  • 1 1/2 pounds (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish
  • 1 medium onion, coarsely chopped
  • 1 baking potato, (8 to 10 ounces),peeled and cut in 1/2 inch cubes
  • Coarse salt
  • 1 to 2 tablespoons fresh lemon juice

How-to :

  1. Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
  2. Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
  3. Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.

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