Posts Tagged ‘Soup recipe’

This really is a very delicious soup and people who don’t like broccoli much will usually say it’s actually quite nice!!

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Organic Vegan Broccoli Soup

  • 3-4  Heads of Broccoli – chopped (or 1 per person being served),
  • 1 tbsp Olive Oil,
  • Big pot of Boiling Water (enough to cover the Broccoli),
  • Salt ‘n Pepper to taste

Bring the pot of water to boiling point, throw in the Broccoli and let go to boil again, add in some salt (skip the salt if you are going to use the excess ”stock” as liquid plant feed). Once boiling, time 3.5 – 4 minutes then switch off. It’s best to let it cool down a bit before throwing the broccoli chunks into the blender, blend some with about half a cup of the remaining water and keep blending / adding water little by little – DON’T add too much in one go! Just keep going until you have a nice smooth consistency, once you are happy then throw in the olive oil and blend again with your salt and pepper. Serve with some nice Crusty Soup bread – I like to do a large batch and freeze a couple servings to take to work in the coming months…

With the price of Organic produce going lower and lower, there’s no excuse anymore in not having at least a part-healthy diet! Yes, a head of Organic broccoli is about a third smaller than non-organic, but it’s the nutrient content and health benefits we are looking at, not the size (bulk) – FACT: Chemically treated produce has less nutrient value and ARE subsequently, bad for your health!!!

For further Vegan recipes that also have non-vegan options, check out:

Mushroom Soup and Berry / Fruit Smoothies

I have made Jerusalem Artichoke Soup only a few times with the reason being that I am only a recent grower of Jerusalem Artichokes aka Sun Chokes (They are related to the Sunflower). Veg Artichoke soup st6_1331x998In today’s recipe, I have changed it a bit to accommodate my lack of ingredients in my fridge! This is the great part of making soup, you pretty much just throw together anything you have in the fridge provided you have enough materials! I also prefer the new recipe I made up to accommodate this lack of ingredients. In the ‘normal’ Jerusalem Artichoke Soup Recipe, there is no Broccoli, Courgette (Zucchini) and you need 3 Leeks – here’s my new recipe below: Serves 5-6, but can serve 8 if used as an appetiser INGREDIENTS: 500g Chopped Jerusalem Artichokes / Sunchokes 3x Celery stalks 2x Large Carrots or 3-4 average sized 1x Leek chopped 1x Onion diced 1x Bay leaf Half Courgette (Zucchini) Handfull of Broccoli chopped 1ltr full cream milk 125 grams butter Salt & Pepper to taste METHOD: Step 1: Heat the butter in a large pan or pot, throw in the chopped carrots, celery, onion, leeks,broccoli and Courgette (Zucchini). Veg Artichoke soup st1Step 2: Cook until slightly brown, add the Artichokes and Bay leaf and stir in. Add your seasoning. Veg Artichoke soup st4Step 3: Mix in then add the 1ltr of Milk, Stir in and cover the pot for about 30-40 min’s or until the veggies are soft. Veg Artichoke soup st5Step 4: Once soft, remove the bay leaf and blend thoroughly, you can pour it through a sieve if you want it completely smooth, otherwise there will be bits in which is not in any way a bad thing!

Jerusalem artichoke aka (sunchoke) Soup recipe

Serve with chopped parsley and enjoy!