When I decided to make broccoli soup, I didn’t think that I would like it. First of all, I’m not use to soup being all liquid with nothing to chew in there. Second, broccoli is not exactly a favorite ingredient of mine. But this soup was incredibly delicious. Surprisingly delicious. And instead of using cream, I thought to keep it vegan with some coconut milk.
Let’s BROC-n-roll!!!
Ingredients:
3 stalks of celery
1 tbsp of dried parsley
1 tbsp of salt (or to taste)
1 tsp of black pepper
1 onion
2 cups of coconut milk
5-6 garlic cloves
2 packs of broccoli and stems
1/3 cup of nutritional yeast
1 medium potato
2-3 bay leaves
1 tsp of chili powder
6-8 cups of broccoli stock
Let’s get started!!!
Before starting the soup, know that for the stock you can use vegetable stock or simply water. Water is usually a preference for me, but this time I said to myself that I will make a quick homemade broccoli stock. Pour about 8-10 cups of water in a pot on low heat. Add one roughly chopped broccoli stem, the peel of the garlic that is going to be used in the soup recipe, 2-3 bay leaves. Let it simmer on the flame for about 45 mns to an hour. After that it should be reduced by 6-8 cups of stock. Strain and set aside for later use in the soup.
Before starting the actual soup, get all your ingredients ready. Dice the onion and the celery. Cut the broccoli florets and slice the broccoli stems thinly. Peel and dice the potato. The garlic cloves should have already been peeled if you followed the broccoli stock’s how to instructions. Now that all the prep work is done, you can get started.
In a large pot on medium heat, pour in some oil, about three tablespoons. I am using coconut oil. Add the celery and let it cook for about three minutes. After that, add the diced onion and let that cook for another 3 minutes. You could add some green bell pepper to this recipe if you wish to, I just didn’t feel like doing so. Next add the garlic cloves, and let them cook for a minute. Don’t worry about the fact that they’re still whole, they will be blended later. Then add the diced potato and the spices (bay leaves, salt, black pepper, chili powder, dried parsley) and let them cook for a minute to wake up the spices. If you don’t have dried parsley, use any kind of dried herb you have on hands. Now it’s time to add the broccoli florets and sliced stems. Let them cook for about 3-5 minutes with the pot covered. After that, pour in the broccoli stock and let it simmer until the potatoes are cook. If you sliced the broccoli stems thinly, the potatoes will take the longest to cook through.
Once everything is cook in the broth, fish out the bay leaves and put everything in a blender and blend until smooth. I did mine in two batches. Pour the soup back in the pot and pour in the coconut milk and nutritional yeast and mix them in well. Let it cook for another 5-10 minutes if you want it to get thicker. I like mine thick. You be the judge of your own soup.
Serve warm.
Enjoy your food
Thank you for your time