Sunday, July 19, 2015

Vegan Paleo Cream of Broccoli Soup

2 T olive oil
1/4 c chopped onion
2 garlic cloves, minced
1/2 t salt
1/4 t pepper
1/2 c chopped celery
4 c chopped broccoli, stems and florets (peel stems before chopping)
4 c chicken broth or vegetable broth
dash of nutmeg 

Peel broccoli stems and chop. Set aside. Chop florets and set aside, separately from stem pieces. 

In a large pot, heat 2 T olive oil. Add onion and stir until brown, but not burnt. Add 1/2 t salt and 2 cloves garlic minced, 1/4 t pepper and 1/4 c water. Saute for 5 minutes. 

Add 4 cups chicken or vegetable broth and chopped broccoli stems. Cover and bring to a boil. Reduce heat to medium and cook until broccoli is tender, about 15 minutes. Add broccoli florets and cook 5 more minutes. 

Meanwhile, in a small saucepan, heat 2 T olive oil. Add 2 T garbanzo bean flour and cook on low for a few minutes. Continually stir or it will burn. After it turns brown, add 1 cup of coconut milk and whisk. Cook for 10 minutes, whisking so to not let it stick or burn. Mixture should be thick. 

Transfer the broth and broccoli in the pot to a blender and puree. If you don't have a Blendtech blender, be sure to leave the top of your blender open a little to let steam escape. Place back in large pot. Add milk mixture and stir well. Add 1/4 c nutritional yeast and whisk together. Cook for 5 more minutes and then remove from heat. 

Add salt and pepper to taste, and a sprinkle of nutmeg (optional).

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