Background: Little fibs don’t really bother me much. They humor me more. Especially when they are attached to something ridiculous.

The other night I made this really fabulous broccoli soup. Here’s how good it looked:

It was completely gluten free and dairy free (until you added the cheese). Very easy and yum. My oldest daughter was thrilled, my son wouldn’t touch it with a ten foot poll and my middle daughter, let’s just say she was less than thrilled.

Actually, she sat at the table with the smallest bowl of soup I’ve ever poured, and cried while she ate it. It’s was kind of hilarious.

I also made some chicken on the side, just in case someone didn’t want the soup but she refused to eat it. Having finished most of the minimal amount of soup, she declared she was finished and put her bowl in the sink.

Moments later, they all decided they were ready for dessert. They wanted a cookie and I said yes. My middle girl asked for two cookies and I said that we weren’t eating more dessert than dinner. She replied with “what do you mean, I ate a lot of soup” (this would be the ridiculous fib). To that I laughed. Kids are so funny.

1/4 of an onion

2 carrots

1 celery stalk

3 small potatoes

5 cups vegetable broth plus 1 cup water

1 bay leaf

4-5 cups head of broccoli chopped

2 teaspoon kosher salt

fresh ground pepper to taste

1 teaspoon curry powder

cheddar cheese (optional)

Saute onion, carrot and celery in about 1/4 cup of vegetable broth until tender. add salt, pepper and curry and mix together. Add vegetable broth and water, potato, bay leaf and broccoli. Cook until potato is tender, about 30-45 minutes. Remove bay leaf and blend with an immersion blender. Serve as is or add a few tablespoons of cheddar cheese to each bowl to make broccoli cheddar soup. This soup is healthy, quick, easy and yummy.