Wednesday, September 26, 2012

Creamy Broccoli Soup

This soup is so simple, but very delicious.  The majority of the "cream" comes from  blending white beans and potatoes. I stirred in some goat cheese at the very end for some extra flavor.  For a vegan option, my Goaty Cashew Cheese works very well.  This soups relies on pantry staples and frozen broccoli and comes together in around 40 minutes.

Creamy Broccoli Soup

  • 2 tablespoons olive oil, butter or earth balance
  • 1/2 teaspoon dried rosemary
  • pinch red pepper flakes if desired
  • pinch salt/pepper
  • 1 large onion, diced
  • 7 cloves garlic, reserve 1 whole clove
  • 1 large carrot
  • 1 large red or yellow potato
  • 15 oz can white beans and the liquid 
  • 3 cups veggie broth
  • 1 lb frozen broccoli 
  • 1/8 teaspoon freshly grated nutmeg
  • 1 teaspoon Dijon mustard
  • 5 oz goat cheese or Vegan Goaty Cashew Cheese
Method: 
  1. Heat fat over medium heat in a heavy bottomed soup pan
  2. Add the spices, onion and garlic. 
  3. Cook for 10 minutes, then add the carrot, potato, beans and broth. 
  4. Cover and bring to a boil, then turn down to a strong simmer for 30 minutes
  5. Add the broccoli, bring to another boil, then turn heat off, and add the nutmeg, Dijon and goat cheese and crush the remaining cloves of garlic into the soup
  6. Cover, and let sit for 10 minutes, then puree with an immersion blender
  7. Taste and adjust seasonings. 

This is such a simple, yet comforting soup.  The beans give it great body and creaminess and up the protein content!

Here are some links to other Vegan Creamy and Comforting Soups:



I have been in Boston for a year now!  I have a big post coming up about my experiences here the last year, as well as a weight loss update, complete with Before and After pics!  I still have some weight to lose, but I have lost 110 lbs since I moved!

Do you guys struggle with your weight?  What have you tried to lose weight/keep it off?  What works, what doesn't?

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