Vegan Broccoli Soup
Some people love it, and others give it a wide berth. But for me, it is one of my favorite vegetables, whether in a salad, roasted in the oven, pureed into a spread or, like today, as a delicate soup with a bit of coconut milk and potatoes, making the whole thing incredibly creamy! The great thing is that you can only taste the broccoli subtly here, and the soup is wonderfully fruity and a little exotic thanks to the coconut milk. Believe me; this soup has already won over even "broccoli avoiders."
If, like me, you often have left over stale bread, which is too little for a meal but definitely too good to throw away, you can use it with a handful of coconut chips to make a great crunchy topping for the soup! Cut the bread into small cubes, fry until crispy and mix with lightly salted coconut chips. Incidentally, the topping goes perfectly with this broccoli soup and is a good snack for your next series marathon if you run out of potato chips.
Vegan Broccoli Soup
Ingredients
For the soup
- 1 onion
- 1 garlic clove
- 500 g (1 lbs) broccoli
- 400 g (14 oz) starchy potatoes
- 750 ml (3.25 cups) vegetable broth
- 400 ml (1.66 cups) coconut milk
- salt
- pepper
- nutmeg
- neutral vegetable oil
Additionally:
- 100 g (3.5 oz) old bread
- 50 g (1.75 oz) coconut chips
- neutral vegetable oil
- sea salt
- soybean sprouts
Instructions
Peel and roughly chop the onion and garlic. Wash the broccoli and cut the florets and stalk into small pieces. Peel and dice the potatoes.
Heat some neutral vegetable oil in a large pan, sauté the onions and garlic until translucent, add the broccoli and potatoes and sauté for 5 minutes while stirring. Pour in the vegetable stock and coconut milk and simmer for about 20 minutes. When the vegetables are cooked, puree the soup until smooth and creamy. Season to taste with salt, pepper and nutmeg.
Cut the bread into small cubes, heat the oil in a large pan and fry the cubes with the coconut chips until crispy brown. Drain on kitchen paper, place in a bowl and season with sea salt.
Serve the soup on plates, then sprinkle with the crispy bread, coconut mix and bean sprouts.
