broccoli soup
Mar. 16th, 2021 12:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
adrian_turtle posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookbook_challengeSince I stopped eating dairy, I've missed cream of broccoli soup. I had some vegan recipes waiting for me to have the right combination of ingredients, ability to use my hand, and interest in a new vegetable soup. In the last few weeks, I made two variations; both were good, and one will go into regular rotation. Both are simpler than the original, using a stick blender, microwave, and mallet to reduce the need to transfer things to and fro. Both are scaled for my 3-quart soup pot.
https://www.kathysvegankitchen.com/vegan-cream-broccoli-soup/
Version 1)
Cook in 4 cups water and 3 tsp bouillon*
1 large baking potato, cut into reasonable pieces
1.5 carrots, sliced into coins but not peeled
When the potato is soft, add water to original level and cook another 40 minutes. Then remove the pieces of carrot that are not yet cooked, and add:
3 tablespoons nutritional yeast
1 tablespoon garlic powder
1 tablespoon Sunny Paris (dried shallots, chives, green peppercorn, dill)
1 tablespoon soy sauce
And vroom it with the stick blender.
Meanwhile microwave 4 cups broccoli.** Add the hot chopped broccoli and its cooking water to the soup. I added another cup of hot water to rinse the broccoli bits off the measuring cup and adjust the texture of the soup. This was a little salty but good.
*The first batch used "Better than Bouillon, Organic Roasted Chicken." Unlike their "roasted chicken" flavor, it contains no whey. (Neither are vegan.) The second time I made the soup, I used Penzeys Vegetable Soup Base, which is so carroty it might be the True Born King of [spoiler], and I was happy to just use it and skip the process of boiling carrots until they are soft enough to mash.
**The inexpensive frozen broccoli I use for this sort of thing comes as a mix of different-sized florets, scaling down to what is almost green dust. Hitting the bag with a mallet when the broccoli is still frozen solid is a convenient way to shatter the florets into pieces that distribute evenly through the soup.
***This is my first time using Market Basket white beans. I'm not sure if it's the nature of this kind of beans, or if the supplier that canned them overcooked them, but they are perfect for this application.
https://www.kathysvegankitchen.com/vegan-cream-broccoli-soup/
Version 1)
Cook in 4 cups water and 3 tsp bouillon*
1 large baking potato, cut into reasonable pieces
1.5 carrots, sliced into coins but not peeled
When the potato is soft, add water to original level and cook another 40 minutes. Then remove the pieces of carrot that are not yet cooked, and add:
3 tablespoons nutritional yeast
1 tablespoon garlic powder
1 tablespoon Sunny Paris (dried shallots, chives, green peppercorn, dill)
1 tablespoon soy sauce
And vroom it with the stick blender.
Meanwhile microwave 4 cups broccoli.** Add the hot chopped broccoli and its cooking water to the soup. I added another cup of hot water to rinse the broccoli bits off the measuring cup and adjust the texture of the soup. This was a little salty but good.
*The first batch used "Better than Bouillon, Organic Roasted Chicken." Unlike their "roasted chicken" flavor, it contains no whey. (Neither are vegan.) The second time I made the soup, I used Penzeys Vegetable Soup Base, which is so carroty it might be the True Born King of [spoiler], and I was happy to just use it and skip the process of boiling carrots until they are soft enough to mash.
**The inexpensive frozen broccoli I use for this sort of thing comes as a mix of different-sized florets, scaling down to what is almost green dust. Hitting the bag with a mallet when the broccoli is still frozen solid is a convenient way to shatter the florets into pieces that distribute evenly through the soup.
***This is my first time using Market Basket white beans. I'm not sure if it's the nature of this kind of beans, or if the supplier that canned them overcooked them, but they are perfect for this application.
