Are there any other soup nerds here on steemit? I didn't know it was a thing until one of my table guests mentioned that this was a lot of work to create a soup... she called me a soup nerd, quickly adding that it was super delicious but she would never put all that work into a soup.
Well, I do. I love soups and this, while indeed being a lot of work, was the best soup I ever had. Does that make me a soup nerd? Probably. But I'm fine being a soup nerd.
It was super filling, crunchy, heartwarming and oh so creamy. Can I also turn you into a soup nerd with this yummy recipe? Like said it was a lot of work but it is worth it. Trust the soup nerd, right?
Empty plates and people asking for seconds is always a good sign!
Broccoli Soup with "Cheesy" Carrot Cream
Ingredients
For the "cheesy" carrot cream
1 potato, peeled and chopped
1 carrot, chopped
1 clove of garlic
2-3 tbsp nutritional yeast
1 tbsp lime juice
2 tbsp water
1 tbsp extra virgin coconut oil
Sea salt and black pepper to taste
For the soup
1 cup celery, chopped
5 cups broccoli florets and stems
1 cup onion, chopped
2 cloves of garlic, minced
1 to 1.5 liter veggie stock or enough to cover the veggies
Sea salt and black pepper to taste
Chopped spring onion or chives (garnish)
For the garlic croutons
Rye bread
Olive oil
Garlic powder
Directions
For the "cheesy" carrot cream
- Cook potatoes and carrots in lightly salted water until tender.
- When ready, drain and add to a blender with all other carrot cream ingredients until smooth cream-like texture. Set aside.
For the soup
- Heat cooking oil over medium heat. Sauté onion for 2 to 3 minutes, stirring regularly. Then add garlic and cook 1 to 2 minutes more.
- Stir in celery and broccoli and cook for another 2-3 minutes before adding the stock. Season with sea salt and black pepper to taste. Cook for 20 minutes or until broccoli is soft.
- Add to a blender (or use an immersion blender) to blend the soup.
For the croutons
1.Brush bread slices on both sides with olive oil and garlic powder.
- Cut into small cubes.
- Fry in coconut oil until browned and crisp.
Assemble the soup
- Ladle soup into serving bowls.
- Swirl as much carrot cream through the soup as you like.
- Top with croutons and spring onions or chives.
Have a happy and healthy day! We are celebrating Diwali - aka the Indian Festival of Lights - at my favorite Indian restaurant tonight! Happy Diwali to all my Indian friends! Enjoy!
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1