We are here today with a brand new installment of our recipe project with Sasha of 24 Carrots. This time she is utilizing our broccoli shoots in an awesome vegan broccoli soup. Sasha and her crew whipped this soup up while being in a mad dash to finish a couple of short notice cakes for customers who were already en-route. In the midst of all the commotion she was still able to deliver a fresh made soup that looked and tasted delicious. As I was packing up, I noticed the cakes looked great too! Now I hand it over to Sasha to teach you all how to make this great soup.
Vegan Broccoli and Cheese Soup
This week we were luckily enough to get our hands on the most succulent broccoli shoots ever courtesy of our friends at Rhibafarms. When you have such a nutrient dense, but delicate, ingredient it’s really important to use gentle cooking methods to preserve as many nutrients as you can! Here’s our take on a classic broccoli and cheese soup but we’ve spun it vegan and gluten free!
Ingredients
- 3-4 Heads Fresh Broccoli (with stems- that’s good stuff too!) Chopped
- 1/2 Cup Creamy Organic Coconut milk
- 3 Cups Vegetable Stock
- 3 Tablespoons nutritional yeast
- 2 Bay leaves
- 2 Cloves Garlic
- 2 Shallots Chopped
- Extra Virgin Olive Oil
- RhibaFarms deeeeeeeeeelicious Broccoli shoots
- Toasted Coconut for garnish
Here’s what we’re gonna do-
Blanch the tender broccoli pieces in hot salted water then return to ice water to stop the cooking process and lock in the bright green color. Save 1 cup of the salted water for your veggie stock. In a pan, saute the garlic and shallot with the bay leaves till you can smell the warm garlic roasting. Add to this the veggie stock and bring to a boil. While this is getting ready to bubble, puree the broccoli pieces with the coconut milk & nutritional yeast. Add this mixture to the heating veggie stock. Bring to a boil for 2 minutes then turn off the stove and add broccoli shoots to your hearts content- these will soften and melt into the creamy base very much like noodles into a soup, so add as much or as little as you would like! Season with Salt and Pepper, top with the toasted coconut, more yummy shoots and a few drops of extra virgin olive oil.
Eat Hearty Friends!
Sasha
