In the interest of honesty, I have to admit that I usually feel a bit deceptive whenever I record one of my own recipes on this blog (so about 95% of the time). Recipes are ontologically systematic, and if anything, the way I cook is the opposite of systematic. I rarely use measurements and I am usually taste-testing everything throughout the whole process and adding spices or throwing in onions according to what my taste buds deem necessary. The only problem with this is that I am now accountable to a blog, and I cannot just give out a nebulous recipe comprised of “a little bit of this and a little bit of that and a little bit of love all thrown together in a pot.” I am slowly getting better at self-discipline and training myself to pay attention to the amounts I am using, but I am far from perfect in this regard. I feel I owe it to people to offer this as both a disclaimer and an encouragement to think a little outside the box and adjust your ingredients to match your gustatory preferences.
That said, this wonderful soup was made in a haphazard fashion, and while I think the measurements of the ingredients provided will yield a most satisfactory result, I cannot be too sure. So exercise your freedom and edit as you see fit should you decide to stir up this delicious soup in your own pots.
1 large head of broccoli, cut into florets
1 medium yellow onion
1/2 cup milk or almond milk
2/3 cup carrot juice (simply puree 3 large steamed carrots with a bit of water)
1/2 cup brown rice
4 cloves garlic, minced
1/3 cup grated parmesan cheese
1 1/4 cup cooked kidney beans
1 tbsp kosher salt
1 tsp black pepper
Use a food processor to blend together the broccoli with the milk, onion, garlic and parmesan cheese. Pulse until well blended. Transfer the mixture to a medium size pot over low heat. Add the carrot juice, beans, rice, salt and pepper. Cook for an hour and serve hot. Enjoy! Tastes great with a side of tortilla chips.