Recipe adapted from Focus Sun Valley magazine.ĭo you ever use fun names to get your kids to try new foods? Examples, please! Leave ‘em down below in the comments.

Top with crumbled bacon to make it truly bewitching. Serve with bat-shaped homemade croutons (cut bread with a mini bat-shaped cookie cutter, brush with olive oil and toast) or crostini for dipping. To enhance the green color, add pureed spinach. Taste the soup and add more salt or pepper and seasonings, if desired. Pour into a reserved pot and repeat with the rest. (Be sure to cover the top of the blender with a dishtowel and hold down the top, especially if the soup is still hot otherwise, it is apt to explode all over your kitchen and make a huge mess.). Fill blender halfway with the liquid and add about half the broccoli. Once potatoes are cooked, turn off the burner and let the soup sit for a bit. Strain broccoli and run cold water over it to stop the cooking process, then set aside. Another sneaky little trick is to add about 1/4 teaspoon baking soda to broccoli to help keep it green. Use some peeled stem, too, as it will add great texture to the soup in the end. Meanwhile, in another pot, steam broccoli until tender but still bright green (about 3 or 4 minutes)–test with a fork and be sure not to overcook. You can always add more later, if desired.īring to a boil then add potato and simmer for about 20 minutes until they are cooked through. It’s always nice to use your own stock but this takes some added effort. Add 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper stir if up for a minute then add stock.

In a large pot, heat oil and saute onion until translucent. nutmeg (and other herbs/spices to taste…I like to use a little thyme) GREEN ZOMBIE ( AKA BROCCOLI) SOUPġ large russet potato, scrubbed, peeled and choppedĦ to 8 cups low-sodium chicken or vegetable stockĢ.5 to 3 cups of broccoli florets (from about 1 large head of broccoli)ġ/2 teaspoon Kosher salt (plus more to taste)ġ/2 teaspoon freshly ground black pepper (plus more to taste)ġ/8 tsp. In any case, I’ll definitely be making this Green Zombie Soup again. The advice of my FB friends: Add a little pureed spinach to make it more green, place in a cauldron (not sure where I’d get one but perhaps my slow cooker could be dressed up to look like one?) and serve as soup shooters. Would it work for a school Halloween party? After crowd sourcing on my Facebook page, I’m still on the fence. That, in my opinion, is a great success. Their 8-year-old brother took a couple sips and was done. My 6-year-old twins devoured their bowls and asked for more. But before serving it, I thought better of mentioning any cruciferous veggie. I cooked up a batch of broccoli soup last weekend.

Zombie soup recipe