Tuesday, March 12, 2013

Broccoli Soup (Vegan Option)

I love broccoli, a lot.

I also love broccoli cheese soup, a lot.

However, it's not exactly healthy when there's a half cup of butter and a cup of cream in one bowl of soup. So I came up with this healthier version. When I made it I decided to use vegetable broth, because I was feeling really healthy. But I soon realized I don't really like vegetable broth. It has a slight, but distinct celery flavor, and for those that know me well, celery is my most hated food. It's weird I know, I really just can't even stand the smell of it.

Anyways, the vegetable broth option is the vegan option, but if you're going for flavor, I'd go with chicken broth. I also added fresh spinach in to give it an extra kick of nutrients. The soup was delicious, nonetheless, and I garnished mine with avocado chunks and cheddar cheese. I also ate it with a side of Cheesy JalapeƱo Beer Bread

And if you're wanting full flavor, cheesy, creamy, broccoli soup...I'd say add in the half and half at the end. It's not too much, but just enough to give it that extra depth of flavor.


12 oz. organic broccoli florets
1/2 yellow onion, chopped
1 liter of organic vegetable broth OR chicken broth (GF)
2 cloves of garlic, minced
1 cup of raw organic spinach
1 tablespoon coconut oil or olive oil
1/2 cup cheddar cheese (optional)
1/2 cup half and half (optional)

 In a pot, sautee onions with oil on medium heat, until translucent. Add minced garlic and sautee for one more minute, but be sure not to let the garlic burn. Add broccoli and broth and allow pot to simmer for ten minutes, or until broccoli is tender but not overcooked. Remove pot from stove and allow to cool. Once the soup has cooled, blend soup with the raw spinach in a blender, or with an emersion blender, until smooth. If you would like a "creamier" vegan version, you can blend an avocado with the soup.

Return soup to pot and heat, serves 2-4 people.

For the non-vegan recipe you can add 1/2 cup half and half and half cup cheese while re-heating. Salt and pepper to taste, and garnish with extra cheddar cheese.

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