Soups
Vegetarian/Vegan
World
Broccoli Soup
4
20 min
I have to admit, my husband was not that excited when I announced we were having broccoli soup for dinner. However, once he had some, he was going back for more and asking me to make it again! This soup is packed with vegetables and nutrients to keep you full and healthy. Make a big batch to keep in your fridge for when you don't feel like cooking.
Ingredients
  • ½ cup chopped bacon (optional)
  • 1 head of broccoli chopped
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 large carrot chopped
  • 3 cups of vegetable stock (chicken if you prefer)
  • 1 cup coconut milk (full fat)
  • 3 tbsp nutritional yeast (or substitute with grated cheddar)
  • 1 tsp mustard
  • 2 tbsp pumpkin seeds (optional)
  • 1 tsp cooked crispy bacon pieces (optional - fat removed)
  • Salt and pepper
Needed kitchenware
  • Item A
  • Item B
  • Item C
Instructions
1.
In a large saucepan, if using bacon, cook the bacon bits until crisp and cooked through.
2.
Take the bacon out and set aside. Keep the leftover fat in pan (or add 1 tbsp olive oil if you didn’t use bacon) and add the onions.
3.
Cook until translucent and then add garlic and carrots and cook for one minute.
4.
Add in broccoli and stock and bring to a boil. Then cover, reduce heat to a simmer and cook for about 8 minutes.
5.
Add the coconut milk, nutritional yeast and mustard and continue to simmer for another 5 minutes.
6.
Transfer your soup to a blender or use any equipment you have (eg. potato masher) to purée the soup. Season with salt and pepper to taste.
7.
Top with the crispy bacon and pumpkin seeds.
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Tip
Cost-saving tips
Halal Friendly
Kosher Friendly
Abbi
Head Chef
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