Remember how I said I disliked bloggers who gave you a short story about there day before giving you the recipe? Yep I do to, I promise that I’m not going to make this a habit but this ones to good to not talk about.
This is a 100% factual account of a conversation with my wife today. Me – hows it going? Wife – Good,about to leave work. Do you have the kid or should I go get him? Me – doesn’t really matter, I’m working on dinner but can leave. Wife – Okay, I am going to leave shortly and go get him. Me – sounds good. Wife. Whats for dinner? Me – Cream of Broccoli soup, but is vegan!! Wife. Urgh, that sounds horrible. Me, Okay, love you. Wife. Love you to.
Vegan Cream of Broccoli soup.
4-5 ribs of celery diced
1 onion diced
2 quarts of vegetable stock
4-5 garlic cloves
3 large or 12-15 baby yukon gold potatoes
1 head of broccoli
1 can of cannellini beans – drained and rinse
1 tbs salt free seasoning blend
2 cups of non dairy milk. we used oat milk.
Rough chop the onion and celery and toss into a large soup pot. Add a quart and a half of the vegetable stock, garlic cloves, potatoes, (if using large potatoes cube these into bite sized pieces to speed up the cooking process) and turn the stove top onto a medium high simmer.
Take the stem off of the broccoli crown and chop into bite sized pieces and add to the pot on the stove. check for the potatoes about 20-25 minutes into cooking to see if the are fork tender. You may need a longer cooking time according to the size of your potatoes. Once tender rinse the cannellini beans and add them to the pot.
Meanwhile rough chop the broccoli crown, you’re going for a variety of sizes here so you will have some texture in the final product. Transfer to the soup pot and cook for 5-7 minutes or until these are tender as well.
Blending the soup. You can either use an immersion blender or a traditional blender for the next step. Just be careful not to over fill your blender with warm liquids as you will end up with a HUGE MESS on your hands! You have been warned. You will probably need to do this in batches. I was able to do it in two batches and blended the soup for about 10 seconds each time. You are looking for a creamy texture while still having little chunks of broccoli swimming around.
Once blended add it back to the soup pot and add the two cups of non dairy milk and bring up to temp over medium low heat. 2-3 minutes. If the soup is a little thick you can add more stock or “milk” if its to thin let it cook for a few more minutes so it can reduce.
We served this with a crusty loaf of bread for dipping.
So to wrap up my rant from the start of this recipe. A few bites into dinner my wife says to our son ” Hey, you’re really going to like this. Dada made some pretty awesome soup tonight. Don’t tell people its vegan until they’ve had a few bites is my new mantra.
Subjects to change 