We are excited to bring you this kid-approved soup recipe from Noelle Martin of @motherhoodandmeals- Roasted Broccoli Soup! A quick reminder that January's theme at Veggie Buds Club is "Kids Love Broccoli!" and we still have a few boxes left in our shop, purchase one today to receive fun hands-on broccoli activities, games, growing projects, and more! 

We are excited to bring you this month's post from Katie Blauser, the creator of Eat Pretty Darling. Each month on our blog we feature a "Color of the Week" that corresponds with Veggie Buds Club's veggie of the month. January's featured veggie is BROCCOLI so of course we're celebrating GREEN veggies!

This week is as easy one, GREEN! I think green is probably the easiest color to find in the produce section of your grocery store. But unfortunately, it can also be the hardest one to get your little ones to eat. You can find anything from fruit to vegetables, herbs to nuts. Green is such a fun color to take on for #eatprettycoloroftheweek and allows for so many options!
We picked out broccoli, spinach, avocado, and green onion and decided to make it into a savory pancake. Pancakes are always a favorite in our house so I thought it would be a great new way to introduce a food we’re still learning to like, broccoli. And what pairs better with broccoli than cheese?! These Broccoli & Cheese Pancakes are great served as pancakes for breakfast, dipped in ketchup as a side to any meal, or eaten just as they are!

Ingredients

• 2 cups broccoli florets
• 2 eggs
• 1 cup shredded mozzarella cheese
• ½ of an avocado
• 1 Tablespoon green onions
• 1 tsp salt
• ½ tsp ground black pepper
• 1 tsp olive oil
• Flour ( optional )

Instructions

1. Place the broccoli florets into a food processor and pulse until it becomes a rice like texture. Add in eggs, mozzarella, avocado, green onions, salt & pepper. Pulse until mixture is combined. If you have trouble getting the batter to stick together, add a spoonful of flour to help it bond.
2. Heat a large skillet on medium heat. Pour in olive oil and scoop heaping spoonfuls of the mixture into pan. Lightly flatten with the back of the spoon. If it sticks, coat the spoon in olive oil.
3. Cook until lightly browned and carefully flip. Cook other side until lightly browned and remove from pan. Repeat until all of the broccoli batter is used up.
4. Serve breakfast style or with ketchup as a side dish to any meal!

Ingredients

• 1 small to medium-sized head of broccoli, cut into florets
• 1 cup milk (any kind)
• 1 tablespoon apple cider vinegar
• 1 cup cornmeal
• 1 cup flour*
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ¼ cup butter or oil, melted
• 2 eggs
• 1 tablespoon honey
• ¼ cup finely shredded cheddar cheese plus more for the top (optional)

Instructions 

1. Preheat oven to 375 degrees.
2. Finely chop enough broccoli florets to measure about ¾ of a cup. Set aside.
3. Pour milk into a liquid measuring cup and add the vinegar. Set aside for 5 minutes.
4. Measure dry ingredients into a large bowl and use a whisk to gently mix them together.
5. Mix butter or oil, eggs, and honey in a second bowl. Add milk and vinegar mixture and whisk to combine. Pour liquid ingredients into the dry ingredients and mix together. Stir in chopped broccoli and shredded cheese, if using.
6. Scoop batter into prepared muffin tin, filling each hole about ¾ of the way full. Top each muffin with an additional sprinkle of cheese, if desired. Bake until golden brown on the top and cooked through, about 15 minutes.

* Flour can be all-purpose, whole wheat, or gluten-free blend.