40 Easy Dinner Ideas

★★★★★

5 from 6 reviews

This Creamy Broccoli Pesto Soup is one of our favorite easy dinner ideas! Serve it up with crusty bread and it’s a meal. Vegan adaptable.

Units

1 1/2 lbs broccoli, use the stems too!
2 tablespoons olive oil (or butter, or ghee)
1 white or yellow onion, diced
4–6 garlic cloves, rough chopped
3 cups veggie broth or chicken stock, divided ( or use water and 2-3 teaspoons- Better than Boullion)
1 cup almond milk (or cashew milk, whole milk or half and half)
1/2 cup fresh basil
1/2-1 teaspoon salt
Pepper to taste
Pinch cayenne (optional)
1/4 cup plain yogurt (or sour cream-feel free to use vegan, or a splash of heavy cream), more to taste.

Garnish: Pesto (store-bought, Homemade Pesto, or Arugula pesto), Parmesan Crisps, Vegan Cheesy Sprinkle

Thinly slice the broccoli stems and break apart the florets into very small pieces. Chop the onion and garlic.
In a heavy bottom pot or dutch oven, heat the oil over medium heat. Saute the onion and garlic with a pinch of salt, until golden and fragrant, about 4-5 minutes.
Add the broccoli stems, and pour in the stock or broth and bring to boil. Cover, lower heat, and simmer gently 3-4 minutes.
Place the broccoli florets over the top. Don’t mix them in. Cover, and simmer gently, allowing the florets to steam, until fork-tender, about 5 minutes. You want them tender enough to blend but not overly cooked or you’ll lose that vibrant color.
Turn the heat off. Blend in two batches (I found using a blender was better here, my immersion blender did not work as well) adding half of the almond milk to each batch, along with the basil. Blend until smooth. Add a handful of spinach for richer color if you like.
Return the soup to the pot and stir in the yogurt or sour cream or even a splash of heavy cream. Gently warm the soup and season with salt and pepper to taste.
Serve with a swirl of pesto, crusty bread, or Parmesan crips. Enjoy!

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Find it online: https://www.feastingathome.com/10-fast-healthy-dinners-back-school-nights/