Vegan Broccoli Soup
Some people love it, and others give it a wide berth. But for me, it is one of my favorite vegetables, whether in a salad, roasted in the oven, pureed into a spread or, like today, as a delicate soup with a bit of coconut milk and potatoes, making the whole thing incredibly creamy! The great thing is that you can only taste the broccoli subtly here, and the soup is wonderfully fruity and a little exotic thanks to the coconut milk. Believe me; this soup has already won over even "broccoli avoiders."
If, like me, you often have left over stale bread, which is too little for a meal but definitely too good to throw away, you can use it with a handful of coconut chips to make a great crunchy topping for the soup! Cut the bread into small cubes, fry until crispy and mix with lightly salted coconut chips. Incidentally, the topping goes perfectly with this broccoli soup and is a good snack for your next series marathon if you run out of potato chips.
Vegan Broccoli Soup
Ingredients
For the Soup
- 1 onion
- 1 clove of garlic
- 500 g (1 lb) broccoli
- 400 g (14 oz) potatoes
- 750 ml (3.25 cups) vegetable broth
- 400 ml (1.75 cups) coconut milk
- salt
- pepper
- nutmeg
- neutral vegetable oil for frying
For the Croutons
- 100 g (3.5 oz) stale bread
- 50 g (1.75 oz) coconut chips
- neutral vegetable oil for frying
- sea salt
Instructions
Peel onion and garlic, and roughly dice. Wash broccoli and cut florets and stem into small pieces. Peel and dice potatoes.
Heat some neutral vegetable oil in a large pot, sauté onions and garlic until translucent, add broccoli and potatoes, and continue sautéing for 5 minutes while stirring. Pour in vegetable broth and coconut milk, and let simmer for approx. 20 minutes. Once the vegetables are cooked, blend the soup until smooth and creamy. Season generously with salt, pepper, and nutmeg to taste.
Cut bread into small cubes, heat oil in a large pan, and fry the cubes with coconut chips until crispy brown all around. Let drain on paper towels, transfer to a bowl, and season with sea salt.
Serve the soup on plates, then sprinkle with the crispy bread-coconut mix.
