Meatless Monday is a nonprofit initiative that encourages people to go meatless one day a week. It’s good for the environment, good for your health, and good for your wallet: a perfect win/win/win.
Here’s just one statistic about the impact of going meatless: if everyone went vegetarian for just ONE DAY, the United States would save 100 billion gallons of water. If you can’t wrap your head around that number, it’s enough to supply all the homes in New England for four months.
Click here to find out more about the Meatless Monday campaign. When you pledge to go meatless on Mondays, you’ll receive a weekly email full of delicious recipes. To me, that’s the heart of going without meat: having so many delicious alternatives that you don’t feel deprived.
Today I want to share an easy new recipe I got from a good friend. I’ve been making it a lot lately, because it’s so simple and delicious. Plus, it only uses a few ingredients.
BROCCOLI/POTATO SOUP
2 leeks
1 lb. peeled and cubed potatoes
1 lb. broccoli florets
2 16 oz. cans broth
2 tsp. dill
salt and pepper
Slice leeks and saute in olive oil until translucent, about 5 to 7 minutes. Add potatoes and saute a few more minutes. Add broccoli, dill, and broth, and season with salt and lots of black pepper.
Cook in a pressure cooker for 6 minutes, or in a regular pot on medium high for about 25 minutes, until broccoli is soft and falling apart. Puree in a blender or with an immersion mixer until smooth, but not too long or the potato will become gluey. Add broth or water as needed for consistency.
Delicious as a first course or with fresh bread as a light dinner.
This soup reminds me of something they would serve at the elegant French restaurant in our neighborhood. It’s perfect any time of year.
Please share your favorite meatless recipes in the Comments section, and I’ll include them in the next Meatless Monday recipes post. And click here to check out previous Meatless Monday installments for lots of fantastic reader suggestions.
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