Vegan Broccoli Soup
This vegan broccoli soup recipe is one pot, vegan and gluten free. What more could you ask for? Oh, it´s also ready in 30 minutes.
It´s still winter, which mean soup all day erryday.
Today I would like to share a vegan recipe with you. Now, first things first, I am not a vegan. I am a pescetarian. However, 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 any more has 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 animal products, this soup is hearty, thick and creamy and that is without adding any butter, milk, cream or cheese.
Learning how to cook vegan, vegetarian and dairy-free dishes are the basis of most dishes. 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?
think about it….
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 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
Fresh rosemary and thyme
Salt pepper and chilli to taste
Vegetable stock cube
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. Add the rosemary and thyme. The reason for adding the herbs in so soon, is that they will have a chance to release their aromas. I you add them in last; your dish will not have much depth.
While the onion is frying, chop the rest of your veggies.
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.
In the meantime, chop up three baby marrows and 250g of cauliflower. Steam them to a pot with a little bit of water, salt and white pepper.
When the broccoli and other veggies have softened, blitz half of the soup with an immersion blender.
Once your cauliflower and baby marrows have softened, blitz them with an immersion blender too. Add this mixture to your soup. This is a great way to make your soup thick and creamy without adding any dairy or flour.
Serve the soup immediately with some fresh rosemary on top. It gives it that perfect je nais se quios.