My name is Katelyn and I am part of the TABA farms family. You can find me at the farmers’ markets or at the fruit stand selling vegetables. During my downtime I like to cook, so I want to share one of my favourite recipes with you!
I decided to go plant based a month ago and it was the best decision I’ve made for my health. People often say to me “make sure you get enough nutrients” but, it’s actually easier for me be healthy and I feel exponentially better!
I was diagnosed with IBS a few months ago and struggled to keep an appetite. After deciding to eat plant based, the only time my IBS symptoms occur is when I cheat and eat the oh-so saucy ribs that I love so much. But, I am not here to convince you to go vegan. Food is a personal choice, and plant-based meals have improved my health so I wanted to share an offering of my journey so far with you.
My recipes are mainly plant based meals, but you can always substitute to your liking. Today, I want to share a delicious, thick, creamy and plant based broccoli soup. Full of flavour, this is not your typical broccoli soup and it will leave you feeling satisfied. This soup is perfect for a summer day, and packed with nutrients to fuel you and your family. I used our own fresh broccoli and purple coloured cauliflower which added some freshness that makes this broccoli soup extremely light and tasteful.
This broccoli soup is made with almond and coconut milk. Instead of using croutons for garnish, I added crisped broccoli and fresh dill.
Ingredients:
3-3 ½ cup broccoli
½ cup carrots
½ cup coloured cauliflower
⅓-½ cup celery
⅓ cup red onion
1 clove garlic minced
¼ tsp salt (more to taste)
3 tbsp flour
1 tbsp olive oil (or any substitute)
1 ½ cup vegetable broth
1 ½ - 2 cups vanilla almond milk
⅓ cup coconut milk
¾ tsp lemon pepper
¼ tsp chipotle
¼ cup lemon juice
1 tsp fresh dill
¼ tsp fresh parsley
¾ tsp ginger
¼ tsp peppercorn seasoning
2 tbsp nutritional yeast
Instructions:
Add olive oil (or coconut oil) to a pan over medium heat and add the vegetables. Sprinkle ¼ tsp of salt and cook until they are just tender. Simultaneously, in a separate small pan, cook 1 cup of broccoli with the same technique but wait until the broccoli is crisped and browned on one or more sides and set aside. Do not turn heat up past med. Especially when you’re trying to just cook the broccoli before you crisp it.
After the vegetables are almost fully cooked add to a saucepan and sprinkle 3 tbsp of flour over the vegetables and cook for at least a minute. Make sure to mix flour in well.
Whisk in the vegetable broth. The sauce should thicken as you stir. Add the coconut milk, almond milk, and nutritional yeast and whisk well. Add all spices and seasonings and mix in well. Let simmer for 10 minutes or until vegetables are tender. If the sauce is too thick just simply add small amounts of almond milk until it’s to your liking.
Puree the soup to your liking. Mine was quite thick because I added more vegetables. I would suggest blending it in two separate times because my blender couldn’t blend all of it at once without a little help.
Simply pour soup into a serving dish and add lactose free cheese, fresh dill, and crisped broccoli for garnish.