experimental vegan cream of broccoli soup

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Experimenting over the last few months with using what I have rather than racing to the store to buy something random. I have been messing about with some variation of this recipe for cream of broccoli soup… I don’t have exact measurements, but will indicate in the description some approximations.

Vegan cream of broccoli soup

2 tablespoons olive oil
1 medium onion, chopped
diced or crushed garlic, to taste
1 teaspoon black pepper
1 teaspoon mustard (Dijon or plain yellow mustard)
4 cups vegetable broth/bouillon
sprinkle of turmeric
1 teaspoon mustard powder
6 cups of broccoli (I often use frozen bags of broccoli for this recipe)
nutritional yeast to taste
lemon juice
coconut milk, salt, pepper to taste (after blending)

Saute onion for about five minutes in the olive oil in a pot large enough to make a soup.

Add garlic, pepper, and mustard. Stir and cook for about half a minute before adding the broth.

You can use vegetable stock, vegetable broth or just make some vegetable bouillon. I always add a sprinkle of turmeric at this stage and a teaspoon of mustard powder.

Once you’ve added the broth to the onion/garlic in the pot, bring to a simmer and then add your broccoli.

Let the mixture come to a good simmer and cook for about 10 or 15 minutes. The longer it goes, the more the flavor develops. But you don’t have to spend long on this if you’re hungry and just want to eat.

Once you’re satisfied and the broccoli is soft enough to blend, remove the pot from heat and add the lemon juice (to taste, but this could be anything from about 1 teaspoon to a tablespoon) and nutritional yeast if you like the stuff (not necessary but does add a cheesy/umami flavor); I have at times added up to a cup, other times I’ve added maybe a quarter cup. It really depends on your taste preferences.

Once this is stirred, blend the soup in the pot with a stick blender (preferably; you could of course do this in a blender but that’s always messy).

After blended, you can eat it, add some garnishes and eat it or add salt, pepper to taste and possibly even coconut milk if you would like it thinner, creamier or milder in flavor. In the photo below, there is coconut milk in it – and there was some parmesan cheese sprinkled on top making it not-quite vegan.

Last-minute broccoli soup – It was fun but now it’s done

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Okay so never mind it was fun. But now it’s done.

“When you told me that you loved me, I gave my heart to you, and I wondered if there could be any truth in love so new – I was lost in a fool’s paradise, good and lost in a fool’s paradise.”
-Buddy Holly – “Fool’s Paradise

Deal with the hunger and the blah and the sense of foolishness with piles of fresh broccoli!

Throw a bunch of broccoli florets in a roasting pan with some chopped red onions and a bit of olive oil. Roast for about 20 minutes at 170C. Meanwhile boil about two cups of water with one vegetable bouillon cube. Throw in some chopped garlic, a half teaspoon of ground coriander, a teaspoon of curry powder and a dash of garam masala. Let that mixture simmer until the broccoli is ready. When the broccoli is soft and roasted, throw it and the onion into the simmering pan. Let it simmer for about ten minutes.

Blend the soup until smooth and add coconut milk.

It turned out amazingly. As soup goes.

Play with the measurements to get the flavor you like.