Carb Free Goodness, Comfort Food, One Pot Wonders, Soups, Vegan Cuizzine, Veggie Dreams

Vegan Broccoli Soup

Posted by Cigdem Sidney on

#bxllockdown Day 31

Splendid Soups and Sandwiches / Recipe 5

This creamy broccoli soup recipe has brought soups back into my life, and most importantly to the life of my children. Mine are not particularly fussy about eating broccoli but they moan about soup. I used their love of Asian cuisine and created this soup. It has helped with the moaning and now I can put this in front of them without hesitation.

I don’t like to use cream or milk in my soups and I have discovered that there are plenty of ways to achieve the thick, hearty consistency of cream based soups without heavy cream and other dairy. And for a bonus, these clean alternatives are easier on the stomach and the waistline.

Growing up, my mother always cooked Turkish soups and they are generally lighter, legume and broth-based soups, so cooking with cream was never a thing at our house.

This soup is creamy but there is no cream in it. The secret is the coconut milk. It also means it is vegan. Coconut milk is a major clean eating and cooking ingredient. It helps add flavour and consistency to your meals, and makes a great substitute for creamy recipes.

WHAT YOU NEED:

  • 4 cups broccoli florets, (approximately 1 head)
  • 1 leek, sliced thin
  • 1 clove of garlic, sliced
  • 4 cups vegetable broth, hot
  • 1 tsp dry coriander
  • 1/2 tsp dry basil
  • 1/2 dry parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp sunflower oil
  • 1 cup coconut milk

WHAT YOU DO:

  1. Take 1/2 cup of broccoli florets , and steam them, then set aside
  2. Add the oil into a pan, then add the leek, stir for a few minutes
  3. Add the garlic and cook for a few more minutes
  4. Add the dry coriander, basil and parsley, and stir
  5. Add the broccoli florets, stir with the leek and the garlic mixture
  6. Pour in the hot vegetable broth and stir again
  7. Bring to a boil and then cook for another 10 minutes on medium heat
  8. Once the broccoli is falling apart, it is ready for the coconut milk
  9. Shake the can (or the carton) of coconut milk and add it to the soup, mix well
  10. Cook for another 10 minutes on medium heat
  11. Blend the soup with a hand blender until smooth
  12. Now add the previously saved florets and cook for another 5 minutes
  13. Serve with some fresh herbs and croutons

ENJOY!

Photo by Polina Kovaleva on Pexels.com

Leave a comment