I altered this recipe a lot bc 1: my husband hates onions and 2: Idk why the hell one day he bought broccoli. Broccoli is the one vegetable I can't stand and my husband doesn't cook. So we're in the kitchen...
me, "wtf? why do we have broccoli in our fridge?"
him, "ughh idk, i was going to try and cook it."
me,"it's been a week and its losing it's chlorophyll"
him,"could you cook it?"
me, "I hate broccoli, of all our years dating, married, when have I ever made broccoli?"
me,"don't sweat it. I gots this brah."
-Substitute onions for leeks
-Substitute cauliflower for broccoli and chopped it up in tiny 1" cubes, or smaller. Go smaller if you could. Broccoli is bitter IMO and I was anticipating it to mess up the soup, so chop that bad boy up so the broth can seep into its pores and conquer and armbar that broccoli taste.
-Diced tomatoes, I used canned fire-roasted. MUST Put the canned tomatoes in the last 30 mins or else youll over cook the flavor.
-Siracha, use about 1 tablespoon
-Dilute the broth. I used only 2 chicken boullion cubes
-I like sipping on the soup juices so I added an extra cup of water making it a total of 9c of water.
-Triple on the spices if you're going to dilute the broth. I promise you won't miss the broth.