I made this soup tonight. It's so cold and snowy and soup just sounded so good. And boy, did this soup deliver. It was delicious. I should have blended it a little longer but I was impatient and hungry. I promise you won't miss the cream in this vegan friendly "cream" of broccoli soup.
"Cream" of Broccoli Soup
1 large yellow onion
6 stalks of celery with leaves
1 head of organic broccoli
1/2 head of organic cauliflower
2 organic vegetable bouillon cubes
2-3 leaves swiss chard
water
1 spoonful extra virgin coconut oil
dulse flakes
Instructions:
Chop onion, celery stalks, broccoli stalks (set the flowery bits aside) and the cauliflower. Put it all in a big pot and add water just about to the top of the veggies. Set stove to medium-high heat and let the veggies start to cook. Once the onion and celery start to get translucent then add in the rest of the broccoli and the swiss chard leaves. Turn stove down to low and cover. Let the veggies cook just until tender. Let the soup cool down a little and add a big spoonful of coconut oil. Then blend it all up until it's as creamy as you like it (I had to blend it in 2 batches). Ladle into bowls and sprinkle with dulse flakes.
