It took me longer to make that picture fancy than it did to make this soup – and the soup is a lot better! (I’m still working on my “photography/making my blog photos pretty” skills. But I probably didn’t need to tell you that.)
Takes about 15 minutes to make & most of that time is simply waiting for the broccoli to cook!
Serves 6 to 8.
1 tablespoon olive oil
2 cloves fresh garlic, minced
2 bunches of FRESH broccoli (usually 4 heads, as they bundle them up at the market)
1 32 ounce carton of vegetable stock
salt & pepper to taste
How to do it:
1. Place a large pot over meduim heat, add the olive oil & garlic. Saute slightly for about 2 minutes.
2. Cut most of the stems from the broccoli, leaving about 2 inches at the base of the flowerettes.
3. Put the broccoli in the pot, add the veggie stock, cover and cook for about 10 minutes or until all of the broccoli is soft. Don’t worry that the broth doesn’t cover all the broccoli. It will still soften up.
4. Once the broccoli is soft, dump all the contents of the pot into a blender and blend on high for about 2 minutes.
5. Add salt & pepper to taste, blending again so it gets mixed in.
Done! The most important thing about this soup is to make sure your broccoli is super fresh, in season & yummy since it supplies most of the flavor for the soup. Bitter broccoli, bitter soup – yuck.
The blender whips it up so it has a creamy texture, which I love. You can also use an immersion blender to give it less of a frothy feel if you prefer.
Serve it up with a sprinkle of nutritional yeast or vegan cheese and enjoy!