This soup is one of those that takes less than 45 minutes from cutting board to dinner table. I compiled a few different recipes and techniques to get the finished product, which confess I forgot to take a picture of until I had divvied it up for today's lunch at work! So even though the picture is a little odd, the flavor is amazing! My husband even loved it.
The "layered" part comes from how the soup cooks, in layers! And you will need your immersion blender for this one. Just helps in the speedy-ness of the whole thing. Who has time to use a blender in batches? Certainly not me! I have a dog to play with and TV to watch.
The "layered" part comes from how the soup cooks, in layers! And you will need your immersion blender for this one. Just helps in the speedy-ness of the whole thing. Who has time to use a blender in batches? Certainly not me! I have a dog to play with and TV to watch.
Ingredients
1 onion, roughly chopped
3 cloves garlic, minced
3 cups vegetable stock
2 large russet potatoes, cut into approximately 1 inch cubes
3-4 small heads broccoli florets (about 4 cups or so)
1 cup non-dairy milk (I used almond milk)
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons dried chives
salt and pepper to taste
Directions
In a stockpot sprayed with cooking spray, saute onion for 5 minutes or until they begin to turn transparent. Add garlic and continue to cook for another 5-8 minutes.
Once the onion starts to turn a light brown color, add stock. Start with a little at a time giving you time to scrape the fond off the bottom of the pot. Once the bottom of the pot is relatively flavor-free, add the rest of the stock.
Add potatoes and stir to submerge. Bring to a slow boil, cover and allow to cook for 10-15 minutes or until tender when tested with a fork.
Add the broccoli florets in a layer on top of the potato/broth mixture. Cover without stirring. This will allow the broccoli to steam and stay a nice bright green! Allow to steam for 10 minutes or until tender when tested with a fork.
Remove from heat and add the spices and non-dairy milk. Stir to combine. At this point you can use your immersion blender to puree the mixture to a consistency you enjoy. I like a pretty smooth soup with just a few broccoli chunks.
Optional
1 onion, roughly chopped
3 cloves garlic, minced
3 cups vegetable stock
2 large russet potatoes, cut into approximately 1 inch cubes
3-4 small heads broccoli florets (about 4 cups or so)
1 cup non-dairy milk (I used almond milk)
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons dried chives
salt and pepper to taste
Directions
In a stockpot sprayed with cooking spray, saute onion for 5 minutes or until they begin to turn transparent. Add garlic and continue to cook for another 5-8 minutes.
Once the onion starts to turn a light brown color, add stock. Start with a little at a time giving you time to scrape the fond off the bottom of the pot. Once the bottom of the pot is relatively flavor-free, add the rest of the stock.
Add potatoes and stir to submerge. Bring to a slow boil, cover and allow to cook for 10-15 minutes or until tender when tested with a fork.
Add the broccoli florets in a layer on top of the potato/broth mixture. Cover without stirring. This will allow the broccoli to steam and stay a nice bright green! Allow to steam for 10 minutes or until tender when tested with a fork.
Remove from heat and add the spices and non-dairy milk. Stir to combine. At this point you can use your immersion blender to puree the mixture to a consistency you enjoy. I like a pretty smooth soup with just a few broccoli chunks.
Optional
- Top with chopped green onion
- Veggie Option: Top with vegan sour cream
- Meat Option: Add sliced/crumbled mild Italian sausage, sprinkle cheddar cheese over the top