The thing that drives Kevin absolutely, crazy insane?
When I create a really, really, really good recipe for the blog… and then never make it again.
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I’m ready!
It’s not that I don’t want to make it again, I do. But I create upwards of 15 recipes a week. Going back to old favorites just… doesn’t happen.
Onward and upward I say!
Kevin couldn’t disagree more. If it were up to him, we’d eat the same three things – my Vegan Cream of Mushroom Soup the Rum Balls from my Christmas Dessert Cookbook (coming November 5!) and these Homemade 3-Ingredient Turtles, day in and day out for the rest of eternity.
So, while going back in time and making huge batches of Vegan Cream of Mushroom Soup just wasn’t in the cards this weekend, making a *new* Vegan Cream of Broccoli Soup was totally, totally doable.
Gotta keep it fresh and exciting for y’all 😉
And like, seriously, this is good soup.
Add it to a casserole, eat it on it’s own…
Use it just as you would “regular” cream of broccoli soup.
Print Vegan Cream of Broccoli Soup (Grain-free & Paleo) Author: Leanne Vogel Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free Prep time: Cook time: Total time: Serves: 4 Vegan cream of broccoli soup made with a secret ingredient. Thickened without flours or starches. Paleo, gluten-free, grain-free, dairy-free… and AWESOME! Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 yellow onion, sliced
- 1 teaspoon sea salt
- Freshly ground pepper, to taste
- 4 cups (700 grams) cauliflower florets – 1 medium head of cauliflower
- 3 cups unsweetened almond milk
- 3 cups broccoli florets, finely chopped
- 1 tablespoon onion powder
Instructions
- Add oil, onion, salt and pepper to a large saucepan. Saute on medium-high heat for 5 minutes, adding a couple of tablespoons of water throughout the process to avoid from burning.
- Add cauliflower and milk. Cover and bring to a boil. Reduce heat to simmer and cover for 10 minutes, or until florets are soft.
- Add in half of the broccoli.
- Pour mixture into the jug of your high-powered blender or food processor. Puree until smooth. Return to pot.
- Stir in remaining broccoli and onion powder. Cover and cook for another 10 minutes, until thickened.
- Serve immediately.
Notes Onion Powder – it’s so, so absolutely necessary that you add in the onion powder to this recipe! It definitely, definitely makes it. Do it. Do it! 3.5.3208
View nutrition information (once on page, scroll down)
Add oil, onion, salt and pepper to a large saucepan. Saute on medium-high heat for 5 minutes, adding a couple of tablespoons of water throughout the process to avoid from burning.
Add cauliflower and milk. Cover and bring to a boil. Reduce heat to simmer and cover for 10 minutes, or until florets are soft.
Add in half of the broccoli.
Pour mixture into the jug of your high-powered blender or food processor. Puree until smooth. Return to pot.
Stir in remaining broccoli and onion powder. Cover and cook for another 10 minutes, until thickened.
Serve immediately.
PS: you can’t taste the cauliflower 😉
What drives your loved ones insane? What compromises have you reached in the past so that you’re both happy?
This entry was tagged: soup
