Cheesy vegetarian one-pot Broccoli soup
It´s still winter, which mean soup all day erryday.
Today I would like to share a vegetarian recipe with you. Something very useful that I have learned since I became a pescetarian, if the meat is the hero of your dish, and your veggies are just a bland side dish, then you suck at cooking.
Not eating meat anymore has without a doubt taught me to pay attention to what most people would refer to a side dishes; vegetables, rice, polenta, salads etc. As a result, I have learned some great cooking techniques and some hearty dishes. This soup is a great example of what you can do without any meat products, this soup is hearty, thick and creamy, all without adding any meat! Try my vegan alternative here!
The secret ingredient to this soup really is the stock cube, it truly adds some depth to the dish.
Learning how to vegetarian meals are the basis of most dishes. They certainly round off your entire meal (in my opinion). You can easily add meat or dairy to any dishes.
However, if you were to cook your favourite dish, and take out the cream, the beef, the bacon, would it still be as good? Would the sauce still be creamy, would the vegetables still have been cooked with the same amount of care? For example, do you know how to make a soup creamy without using actual cream?
asking the real questions…
When you omit meat from your food, you realise that your food can sometimes be boring, and you’re just eating the vegetables or the sake of eating them, and you’re not realising how valuable they can be.
Cooking vegetarian dishes has made me realise that I was a mediocre cook; I have undoubtedly come a long way. I implore you to also be a bit more open-minded, and challenge yourself to try new dishes, and to realise how humbling it is to be able to use every part of a vegetable, the stem, the peel, the root, and to create something beautiful.
500g of broccoli
3 cloves of garlic
1 cup of frozen peas
Salt pepper and chilli to taste
Vegetable stock cube
1 sprig of rosemary
100g grated cheddar
Get all your ingredients ready, as usual. Make sure you have a clean work space, a chopping board, and a container for all your veggie scraps.
First, heat up some cooking oil in a pot. Dice the onion and fry it in the oil.
When the onion has become translucent, add the veggies into the pot. Make sure to add the garlic last, otherwise it will become bitter.
Put the lid on and cook for 10 minutes. This will allow the broccoli to become nice and soft. After the ten minutes have elapsed, add in 500ml of stock.
Put the lid on and cook on a high heat.
When the broccoli and peas have softened, blitz the soup with an immersion blender.
Add in the grated cheddar and turn off the heat, Allow the cheese to melt with the residual heat.
Serve the soup immediately with some fresh rosemary on top. It gives it that perfect je nais se quios.
Cheesy Broccoli Soup
- 500 g broccoli
- 100 g cheddar grated
- 1 onion
- 1 cup frozen peas
- 1 vegetable stock cube
- 1 tsp salt
- ½ tsp white pepper
- 1 sprig frresh rosemary
- 3 cloves garlic
- Prepare all your ingredients
- Heat up vegetable oil in a large pot
- While the oil is heating, dice your onion
- Add the onion to the pot and lightly fry
- Season with salt and pepper
- Stir in the garlic
- Cook for five minutes, add in the broccoli and peas
- Let everything cook for 10 minutes
- Pour in 500ml of vegetable stock
- Cook on a high heat for 15 minutes
- Blitz the soup to a puree with an immersion blender
- Add in the grated cheddar and stir until all the cheese has melted
- Serve hot with rosemary op top