Broccoli Soup


You would never guess that this recipe is vegan! As a vegan, I sometimes wonder why we emphasize when some foods are plant-based because vegetables are delicious as they are and they do not need a label like plant-based or vegan to scare people off. Although broccoli soup can be intimidating on its own however. This broccoli soup is so perfect to cozy up to a fireplace with and maybe even make some gluten-free garlic bread to pair with it and a side salad. This recipe can be tedious at some points but it is worth it I promise. Give it a go and let us know if you try it by tagging us on Instagram at:

  • 4 cups of vegetable stock

  • 3 garlic clove chopped

  • 2 spring onion or shallots chopped

  • 0.5 lb. collard greens or Swiss chard, stemmed and chopped

  • 1 small green broccoli

  • 1 Tablespoon grated ginger

  • 1 teaspoon coriander ground

  • 1 cup of cilantro, stems and leaves

  • 1 cup of cilantro, stems and leaves

  • Sea Salt and Black Pepper to taste

  • 1 teaspoon of avocado oil

  • 1 teaspoon ground ancho chile

  • 1 Tablespoon olive oil

Healthy broccoli soup


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  • Put water in a medium pot over high heat, add a generous pinch of salt, and cook the broccoli until tender. Strain and put in ice water for 5 seconds, strain again and reserve.

  • Put the avocado oil in a medium pot and sauté the onion, garlic and ginger. When soft add the coriander and toast for 3 minutes approximately, stirring frequently, then add the stock.

  • When simmering add the collard greens and cook for 20 minutes. Chill on an ice bath and blend with the broccoli and half of the cilantro on high speed until very smooth. Season with salt and pepper.

  • Strain it in a chinois or a fine sieve strainer.

  • Serve the soup in bowls and finish garnishing with a drizzle of olive oil, sesame seeds and chile

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