Velvety Broccoli Soup
Perfect for cold, cozy evenings, this comforting soup gets its silky texture from the addition of rich and creamy oat milk, while sliced almonds add textural balance. Created by Chloé Crane-Leroux and Trudy Crane, authors of The Artful Way to Plant-Based Cooking, the recipe contains only a handful of ingredients and is as nourishing as it is delicious.
Ingredients:
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
- 1 large white onion, roughly chopped
- 2 medium white potatoes, peeled and cubed
- 4 garlic cloves, minced
- 2 tsp. dried oregano
- 2 tsp. dried thyme
- 1/2 tsp. red pepper flakes
- 1 tsp. sea salt
- 1 tsp. freshly ground pepper
- 8 cups broccoli florets (2 large heads)
- 4 cups (1 l) vegetable broth
- 1 cup (250 ml) unsweetened oat milk
- 1/3 cup (40 g) sliced almonds, for garnish
Directions:
In a large pot over medium heat, add the olive oil, onion and potatoes. When the onion and potatoes start to sizzle, add the garlic, oregano, thyme, red pepper flakes, salt and pepper. Stir until the potatoes are coated with the spices. Add the broccoli florets and mix to incorporate. Add the vegetable broth and oat milk, stir and bring to a boil. Once the mixture is boiling, reduce the heat to low and simmer until the potatoes and broccoli have softened, about 25 minutes.
Using an immersion blender, puree the soup in the pot, or transfer the soup in batches to a heat-resistant blender and puree until it reaches a creamy consistency, being careful not to splatter the soup.
Serve in individual bowls and garnish with the almonds and a drizzle of olive oil. Serves 6.
Adapted from The Artful Way to Plant-Based Cooking, by Chloé Crane-Leroux and Trudy Crane (Simon & Schuster, 2024)
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