Broccoli Soup on its way
I always wanted to become vegan, though I fail every time. But then, I never ceased to cook vegan foods occasionally. And this soup turned out to be my favorite then. April is still cold in Pittsburgh and this creamy vegetable filled soup is perfect for this weather. Hope, we will be able to see some sunshine in May.
This soup is dairy free as it is prepared with Almond milk. If you are allergic to nuts, try with soy milk. Don’t worry if you are not able to find both, just try it with whole milk but then it will not be vegan soup! J
Ingredients:
-
2 tablespoon extra-virgin olive oil (any vegetable oil would do)
1 medium-sized Broccoli, chopped into small florets
4 carrots, finely chopped
4 celery stalk, finely chopped
2 medium-sized onion, finely chopped
1 clove garlic, minced
¼ teaspoon salt
Pepper as required
3 tablespoon All-purpose flour (Maida would do)
2 ½ cups of Almond Milk
Vegan Broccoli Soup
Method:
- Heat oil in a medium saucepan and roast garlic. Olive oil and garlic are like best friends. Together they bring out a nice aroma. Many times, I have burnt them by enjoying the nice flavor!
Add carrots, celery, broccoli florets, salt and sauté for 5 minutes until they become tender. I use some broccoli stems too in the soup. You can avoid if you don’t wish too.
Add all-purpose flour and mix well. You can see the mixture thickening.
Add milk and boil over medium heat for 30 minutes.
The soup will be tastier if you cook over slow flame and allow milk to thicken without boiling it
Cool down and grind smoothly in a blender
Warm the soup and add pepper as per your taste
Server them warmly with toasted bread/bun/crackers on the sides
Vegan Broccoli Soup
Storage:
I usually freeze the soup in a container and defrost them before serving. They do well in refrigerator for 2-3 days
Do try and let me know how it tasted! Do like the recipe!
