Super Green Broccoli Soup
Super Green Broccoli Soup
This is one of my favourite soups when I am feeling a little sluggish and craving something green and healthy. It was one of my lunchtime staples during veganuary and although January is now over, this soup will continue as part of my lunchtime rotation. It is literally like a bowl of blended hulks so if you are preparing to tear it up in some tiny purple pants or just feel like a pick me up, then this soup is for you.If you are just looking for the veggie version then you can use dairy based milk and spread if you want to. Unless you have some magical power I don’t possess then you will 100% need a blender for this recipe!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4
Ingredients
- 1 Large Broccoli Head
- 1 Leek
- 1 Medium White Onion
- 2 Medium Garlic Cloves
- 360 Grams Curly Kale (1 prepared bag)
- 500 ml Vegetable Stock
- 3 tbsp Flour
- 3 tbsp Dairy Free Spread
- 400 ml Unsweetened Almond Milk (or alternative plant based milk)
- 2 tbsp Olive Oil
- Salt & Pepper (to taste)
Optional Extras (Toppings)
- Chilli Flakes
- Spring Onions (Sliced)
- Toasted Nuts
- Crumbled Blue Cheese (Non-Vegan option)
Instructions
- Preheat your oven to 200 degrees C (This will be for the kale topping).
- Wash and trim off the broccoli florets from the stalk and set to one side, the dice the remaining solid middle stalk into small cubes. The middle of the broccoli is harder and takes longer to cook, this ensures even cooking.
- Wash the leek and trim off approximately 2cms from each end. Slice the leek long ways down the center and then chop into 1cm chunks. Then dice the white onion.
- Preheat 2 tbsp of olive oil in a large saucepan and add both the onions and leeks. Cook on a medium heat for a few minutes then add 2 cloves of minced garlic. Once the onions have started to go translucent and the leeks have softened add, all the broccoli and continue to cook for a further minute.
- Add the 500ml of stock and leave on simmer for 4-5 minutes.
- While you wait, wash all of your kale and try thoroughly. It is important to dry your kale as much as possible to get a nice crisp texture when oven cooked. Take one half of your kale and place it on a large sheet pan or whatever equivalent you have. Add 2 tbsp of olive oil and a pinch of salt and pepper. Toss the kale for even coverage and place in the oven for 10-12 minutes. You can add chilli flakes to the kale if you want a bit of heat. Don’t forget about it!!
- Place the other half of the kale in the saucepan and put the lid on. After 2 minutes take the pan off the heat and leave to one side with the lid on for 5 minutes.
- Spoon the contents of the saucepan into the blender, including all the liquid. Blend on high until lovely and smooth. Place pan to one side, as we will use this again.
- In a separate saucepan create the roux by melting the 3tbps of dairy free spread. Once melted add the 3 tbsp of flour and cook out for 3 minutes, stir/mix during these 3 minutes. Cooking out the flour removes the raw taste of flour from your sauce. Gradually add the almond milk while whisking. This should give you a smooth white sauce. If you need to add more ‘milk’ then that is absolutely fine if it is too thick.
- Pour the contents of the blender back into the original large saucepan and slowly mix in the white sauce while on a low heat. The purpose of the white sauce is to thicken and add smoothness to the soup, you can add as much or as little as you like depending on how thick you like your soup. Everyone is different!
- Bring the soup up to temperature and serve. Top with the crispy kale, season and enjoy!
- You can add other toppings such as toasted nuts, chilli flakes or spring onions… or all of them if you are feeling hungry or experimental!
