I wanted to make a basic soup for lunches this week, and decided to try this Broccoli Cheese Chowder from Eating Well. But of course, I read the recipe and ran straight to the kitchen to do my own thing. And you know by now that I don’t generally care if soups are perfectly pureed, the lumps are just fine! With just a dash of cayenne and a little mustard, this soup had more tang than I expected, but I liked that. I don’t know if this particular recipe will make it into my regular rotation, but I will enjoy it for lunch this week.

1 T olive oil
1 onion, diced
3 stalks celery, diced
3 carrots, peeled and diced
1 potato, peeled and diced
1 t minced garlic
Dash cayenne pepper
4 c. vegetable broth
3 c. chopped broccoli
1 c. shredded cheddar cheese
1/2 c. fat free sour cream
1 T mustard

Heat olive oil in a large pot. Add onion, celery, and carrots, and saute for 5-10 minutes. Add potato, garlic, and cayenne pepper, saute for 5 minutes more. Add broth and broccoli. Bring to a boil, then cover and simmer for 20 minutes. Using a potato masher, mash the soup against the side of the pot until it reaches the desired consistency. Add cheese, sour cream, and mustard, and heat through. Season with salt and pepper just prior to serving.

• Soups and Stews