Smoked Gouda and Broccoli Soup

This recipe was adopted from a soup recipe found in the Sept./Oct. 2017 edition of Eating Well. The smoked paprika and smoked Gouda give the creamy soup a really nice flavor. Serve with a salad for a light and delicious meal.

Ingredients:

• 1 1/2 pounds broccoli crowns
• 2 tablespoons olive oil, divided
• 1 sweet onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1/4 teaspoon smoked paprika
• 1 cups low-sodium vegetable broth
• 2 cups stale rye bread, cubed (or place fresh bread in preheated oven until bread hardens)
• 1 cup shredded smoked Gouda cheese, plus additional for soup topping, if desired (see Step 7)
• 2 teaspoons rice vinegar
• Salt and pepper, if desired

Directions:

1. Preheat oven to 350 degrees if you need to toast bread and/or it you wish to top soup with Gouda cheese (see step 7).
2. Cut 1 1/2 cups of the broccoli florets into smaller florets and set aside; and coarsely chop the remaining florets.
3. Heat one tablespoon of oil in a large saucepan over medium heat. Add onion and garlic and cook about 3 minutes, stirring occasionally. 
4. Add flour and paprika; and stir until full incorporated. Add vegetable broth and broccoli pieces and continue stirring. After soup starts to bubble around edges, reduce heat to low and simmer for about 10 minutes, or until broccoli is tender. 
5. Make croutons: Toss remaining tablespoon of olive oil with cubed bread in a skillet over medium heat. Cook until browned and crisp, about 5 minutes. Set aside.
6. Puree soup in a blender; return soup to large saucepan over medium heat. Add shredded cheese and stir until melted. Stir in remaining broccoli florets and vinegar; cook an additional 3 minutes or until broccoli softens slightly, stirring often.
7. Place in individual soup bowls and top with prepared croutons.
8. If desired, put some additional shredded Gouta cheese over the croutons and place bowls (oven-safe) in preheated oven for 5 minutes, or until cheese melts. 

Inspired by Eating Well Smoked Gouda-Broccoli Soup, Sept./Oct. 2017 issue

Baby Spinach and Kale Salad with Apple, Pomegranate Seeds and Toasted Walnuts

Kale is a superfood high in fiber, iron and calcium and packed with antioxidants and anti-inflammatory properties, but it's not easy finding ways to make it taste great. This healthy and tasty salad includes plenty of sweetness to reduce the bitterness of the kale. The pomegranate seeds are not only sweet, crisp and juicy, but they are also a superfood with plenty of their own healthy nutrient content. 


Ingredients:

• 1/4 cup walnuts, toasted 
• 1 lb. baby spinach and baby kale (or other greens) 
• 1 cup brussels sprouts, very thinly sliced 
• 1 sweet red apple, such as Fuji or Honeycrisp, very thinly sliced 
• 1/2 red onion, very thinly sliced 
• 1/4 cup pomegranate seeds 
• 2 tablespoons dried cranberries 
• Salt and pepper to taste 

Salad Dressing Ingredients:

• 1/4 cup extra-virgin olive oil 
• 2 tablespoons balsamic vinegar 
• 1 teaspoon dijon mustard 
• Salt and pepper to taste 

Directions:

Whisk all dressing ingredients together. Toast almonds in skillet until lightly browned. Combine spinach, kale and brussels sprouts in a large bowl. Drizzle lightly with salad dressing and toss. Place salad greens on a large salad platter. Season with salt and pepper, if desired. Top with toasted walnuts, apple, red onion, pomegranate seeds and dried cranberries. Serve balance of dressing for guests desiring an additional splash.