Best Broccoli Soup! Easy, Affordable, Delicious

September 22, 2017
Happy first day of Fall 
.
This easy peasy broccoli soup would have to be one of my all-time favourite fall recipes to make when Friday rocks around and the hunger pangs start to kick in 
.
A private client of mine fills one-half of her freezer with this soup during the colder months! She takes it to work to reheat during days she has no time to prep lunch, + she also adds my plant-based 'meat'balls to it during nights when she has no time to cook.
.
It's been a BIG couple of weeks for @benjaminshinestudio and I  All super rewarding, uplifting and exciting stuff, but also slightly exhausting...
.
Which is why I just cooked up a big ol' batch of this green goodness to see us through the many days and nights ahead when all we want is optimal nourishment and deliciousness minus all effort.
.
I'll add in extra bits and pieces every now and then to change things up - different gluten-free, gut-friendly pastas, grass-fed/pasture-raised proteins, sauteed tofu or tempeh and even just more veggies (steamed, chunky broccoli or pumpkin tastes SO good, as does spiralised veggies noodles like daikon or zucchini!).
.
However you choose to enjoy this dish, rest assure it's filled with lots of great plant protein and essential nutrients for your beautiful body which much be nourished daily to support your longterm wellness.
.
YOU NEED:
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1/4 - 1/2 cup organic coconut cream. 1/2 cup = nice n' creamy
.
1 large garlic clove, minced 10 mins before to increase health benefits
.
1 large leek, chopped
.
2 medium heads of broccoli including the ends, chopped
.
4 cups vegetable stock or bone broth
.
2 tbs extra virgin olive oil for sauteeing
.
YOU DO:
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✨Saute garlic and leek in a saucepan in oil until leek softens. Add chopped broccoli and stock/bone broth. Cover and simmer for about 30 mins until broccoli is tender.
.
✨Carefully transfer to a blender or food processor and blend until very smooth.
.
✨Taste and adjust consistency or seasoning if needed, then reheat if necessary to serve immediately, or freeze in BPA-free plastic containers (leaving about an inch at the top to allow for liquid expansion) for 3-6 months.
Happy first day of Fall! This easy peasy broccoli soup would have to be one of my all-time favourite fall recipes to make when Friday rocks around and the hunger pangs start to kick in. A private client of mine fills one-half of her freezer with this soup during the colder months! She takes it to work to reheat during days she has no time to prep lunch, + she also adds my plant-based ‘meat’balls to it during nights when she has no time to cook.

It’s been a BIG couple of weeks for mt beloved and I – all super rewarding, uplifting and exciting stuff, but also slightly exhausting… Which is why I just

cooked up a big ol’ batch of this green goodness to see us through the many days and nights ahead when all we want is optimal nourishment and deliciousness minus all effort.

I’ll add in extra bits and pieces every now and then to change things up – different gluten-free, gut-friendly pastas, grass-fed/pasture-raised proteins, sauteed tofu or tempeh and even just more veggies (steamed, chunky broccoli or pumpkin tastes SO good, as does spiralised veggies noodles like daikon or zucchini!). However you choose to enjoy this dish, rest assure it’s filled with lots of great plant protein and essential nutrients for your beautiful body which much be nourished daily to support your longterm wellness.

YOU NEED:

 

  • 1/4 – 1/2 cup organic coconut cream. 1/2 cup = nice n’ creamy
  • 1 large garlic clove, minced 10 mins before to increase health benefits
  • 1 large leek, chopped
  • 2 medium heads of broccoli including the ends, chopped
  • 4 cups vegetable stock or bone broth
  • 2 tbs extra virgin olive oil for sauteeing

YOU DO:

  1. Saute garlic and leek in a saucepan in oil until leek softens. Add chopped broccoli and stock/bone broth. Cover and simmer for about 30 mins until broccoli is tender.
  2. Carefully transfer to a blender or food processor and blend until very smooth.
  3. Taste and adjust consistency or seasoning if needed, then reheat if necessary to serve immediately, or freeze in BPA-free plastic containers (leaving about an inch at the top to allow for liquid expansion) for 3-6 months.

 

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