Broccoli Potato Soup and Biscuits

On a cold, rainy day in the winter, there are two things that always make me feel a lot better. The first is to get my running shoes on and head outside for a good sweat. I feel so strong when I face into the weather and just run. The second thing is to make a hot, yummy soup. Today I did both! I also made homemade biscuits as an extra treat. I've been making these baking powder biscuits since I was a little girl. It's one of the first recipes I mastered, and it became my job at home to make the biscuits. I've adjusted the recipe that I use now to make it healthier: whole wheat flour and almond milk.

I have a secret weapon for making a soup creamier and thicker without a lot of heavy cream. I use my stick blender to 'mash' some of the veggies.

Ingredients
Broccoli, cut into bite-size pieces
Potatoes, chopped
Carrots, chopped
Onion, chopped
4 cups Vegetable broth (or enough to cover all veggies)
Curry powder
Turmeric powder
1 tablespoon heavy cream
2/3 cup butter, softened
1 cup whole wheat flour
3/4 cup white flour
2 1/2 tsp baking powder
3/4 tsp salt
3/4 cup milk (I use almond milk)


First make the soup:

1. Saute 1 medium chopped onion in olive oil in a large heavy pan.
2. Add carrots and potatoes and saute.
3. Add broccoli, broth, curry powder, and turmeric, and gently stir.
4. Use a stick blender to 'cream' the soup. I like to keep my soup chunky, so I put the stick blender into the pan and press power for a second. Move to a different spot and repeat 3-4 more times.
5. Bring to a boil and then let simmer with the lid on.
6. Just before serving, add a touch of heavy cream if desired.

While the soup is simmering, make the biscuits.

1. Heat the oven to 450 degrees.
2. In a mixing bowl, add the white flour, wheat flour, baking powder and salt; mix well.
3. Add the butter to the flour mixture and mix with a pastry blender or fork.
4. Add the milk and mix together with a fork until the dough forms into a ball.
5. Put the dough onto a lightly floured pastry mat.
6. Knead by turning over 10 times while slightly flattening it each time.
7. Use a rolling pin to roll out the dough until it's about 1/2-inch thick.
8. Use a round cookie cutter or a drinking glass to cut out the biscuits.
9. Place the biscuits on a baking sheet. I like to use my round Pampered Chef stoneware to keep the biscuits soft with a nice light crust.

A hearty soup and biscuits right out of the oven are guaranteed to warm you up  :o)