Not much is as satisfying as a hearty, warm soup on a cold winter's evening. Or any time of the day, actually!
Soup is comfort, consolation, cozy, home, and all the good feelings in a bowl.
There's a reason chicken soup is offered when someone is feeling unwell!
What makes soup even better is that the ingredient and flavor options are endless! And it's a great way to get in some of your daily veggie requirements.
Although, all the added cream may ruin your healthy intentions ;-)
One of our favorites has to be broccoli soup. And this recipe is an absolute winner!
It packs a punch of flavor and has a great thick, creamy consistency. It is gluten-free and plant-based, but the coconut cream can easily be replaced with heavy cream.
CREAM OF BROCOLLI SOUP RECIPE
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 2 people (double ingredients for more servings)
1 head of broccoli
1 bundle of collard greens (about 10-12)
4 cups of vegetable broth
1 1/2 - 2 Cup of canned coconut milk
1/2 cup of chopped onions
2 cloves of garlic (minced)
1 tablespoon of olive oil
Salt and pepper to taste
onion powder to taste
garlic powder to taste
1/3 teaspoon Italian seasoning
1 teaspoon of McKay's instant broth and seasoning
Heat the olive oil in a pot on medium heat.
Add in the onions and sauté for a few minutes. Add the minced garlic and sauté for another 2 minutes.
Next, add the broccoli, leeks, and vegetable broth. Bring everything to a boil, then lower the heat to simmer for 20 minutes.
Before taking the soup off the stove, add in the coconut milk, let it warm, and then transfer everything into a food processor or a high-speed blender. Blend everything until smooth!
Top with Italian seasoning and a drizzle of olive oil, and enjoy!