My food has been a bit brown lately, so how about some green? Granted, while this soup isn’t the most vibrant green you’ve ever seen, it is hinting towards warmer weather and rainbow colored produce. I cannot wait for spring! But for now I’m stuck indoors with the rainy day blues. Thankfully this bowl of soup will cheer me up!
A few weeks ago, when Barbara of Dish N’ That posted a most delicious-looking broccoli soup, I knew I had to make it. I always buy a head of broccoli at the store for back-up, in case I run out of the fresh, local produce I get in my Vegetable Husband basket, so happily I had all the ingredients on hand! With the addition of a roux of nutritional yeast I had one cheezy, broccoli, warm and comforting soup. Tres bon!
But my soon-to-be bowl of soup needed a friend…perhaps a muffin? Who else to turn to but Celine of Have Cake Will Travel?! When she posted her Spicy Chick-Wheat Muffins, I was intrigued. Since I bought some chickpea flour at a run to our international farmers market, I decided it was time to whip out the muffin pan and give the recipe a whirl. While I’m not necessarily sold on the muffin by itself, accompanied by the soup the flavors shone through! Mmm soup and bread–what can be better?
Rainy Day Cream of Broccoli Soup
inspired by Barbara of Dish N’ That
1/4 cup + 2 tablespoons vegetable oil
1/4 cup nutritional yeast
3 cloves garlic, minced
1 onion, diced
2 large celery sticks, chopped
2 large carrots, diced
1 medium head of broccoli, trimmed into florets
1/4 cup of fresh parsley, chopped
Splash of Tamari/Braggs
1 quart of vegetable stock
1 1/2 cups soy milk
1 bay leaf
Salt and freshly ground pepper, to taste
In a small sauce pan, heat 1/4 of vegetable oil over medium-high. Add the nutritional yeast. Whisk continuously for 5-8 minutes, until the oil and yeast form a darkened roux.
Meanwhile, in a soup pot, bring the vegetable broth to a simmer. Add the rough slowly, whisking it into the broth until it is combined. Let simmer.
Steam the broccoli florets until just tender, about 3-5 minutes. Rinse in cold water immediately to stop the cooking process. Set aside.
In a sauté pan, sauté the onions for 5-7 minutes, or until translucent. Add the garlic. Sauté for another minute. Add the carrots, celery, and half the broccoli florets. Sauté for another 5-7 minutes.
Add the vegetables to the simmering broth. Let simmer for 10-15 minutes, or until the carrots and celery are tender and cooked through.
In a food processor, blend the soup in batches. Add the soy milk little by little with each batch. Return the blended soup to the pot. Add the remaining broccoli florets and heat through.
Serve with these Spicy Chick-Wheat Muffins!