Fro-Toes.

Jeez, its cold! If you guys live anywhere near New York, I'm assuming you're just as cold as I am. And if you're as cold as I am, you're hibernating, too. Don't expect to see my face any time soon unless you're at my job or my gym.

This weekend was spent as most of my winter weekends will be: huddled up in my apartment, heat blasting, sweatpants blazing and the stove cranking. I've been trying to eat a lot of broccoli lately, because my vitamin D levels are at an all time low. I know broccoli doesn't have much vitamin D in it, but I do know it's one of the best sources of calcium, and since I'm taking these turbo D supplements, I might as well get in some bone strength while I'm at it.

Come on, muscles!


"Cheesy" Broccoli Soup

1 medium onion, chopped
1 medium turnip, peeled and chopped
2 cloves garlic, chopped
3 cups veggie stock
2 medium heads broccoli, stems peeled and chopped
1 cup unsweetened almond milk
1/2 cup cheddar daiya, or your favorite vegan(or non) cheese
2 tsp salt
1 tsp fresh pepper

1. Saute onion until softened and slightly caramel colored, about 15 minutes, and add in chopped turnip. Saute for additional 6-7 minutes and add in garlic. Saute for about two minutes and add in veggie stock, bring to boil.
2. Add in broccoli and let simmer for about 10 minutes. Take out a couple spoonfuls of the broccoli florets, set aside.
3. Puree soup with immersion blender and add in remaining ingredients. Season to taste and add in reserved whole florets.

I'm not usually a fan of pureed soups because I don't like the babyfood texture. By keeping some of the florets whole, you skip that whole boring experience and still get a little crunchy happiness. I recommend lots of fresh cracked pepper on top and maybe some yummy croutons. This was a perfect snow day snack, curled up on the couch watching movies with my best friend and best husband. Cuddle up, guys!