4 minced garlic cloves
1 vidalia onion
two carrots chopped into pennies
2 T. butter
extra virgin olive oil added to butter to almost cover bottom of large pot
1/4 cup chopped red cabbage
1/2 bunch chopped fresh parsley, reserve 2 t. for garnish
2 1/2 bunches chopped broccoli
quart of low sodium chicken broth (or veggie broth)
1 cup leftover cooked oatmeal
salt, pepper, 1/2 t. ground thyme, sprinkle of celery seed
Saute carrots, onion, and garlic in 5 qt pot until lightly golden. Add rest of veggies and broth and bring to boil, then simmer until tender. Add oatmeal and puree all with immersion blender until creamy. The oatmeal binds the soup into thick creamy broccoli soup! Add seasonings and any additional water to consistency you like. Garnish with rest of parsley.
Optional: Enjoy your broccoli soup with 1/2 cup of heavy cream stirred into pot just before serving.