Nava Atlas
This cream of broccoli soup gets a thick, creamy base from pureed white beans or tofu. Adding green peas at the end of cooking time brightens the colour and heightens the soup’s flavour.
This is great served with any kind of wrap or sandwich, or with a colourful main dish salad.
Serves: 6
1 1/2 tbsp extra-virgin olive oil or 3 tbsp vegetable stock or water
1 large onion, chopped
2 to 3 cloves garlic, minced (optional)
1 litre vegetable stock or water mixed with 2 to 3 tsp salt-free all-purpose seasoning blend
About 1 large head broccoli, coarsely chopped (including peeled stems)
260g frozen green peas, thawed
1 x 400g tin cannellini beans, drained and rinsed, or 350g firm silken tofu
240ml unsweetened non-dairy milk, plus more as needed
To finish the soup:
180g finely chopped broccoli florets
15g chopped fresh dill or parsley, or a combination, plus more for garnish
Juice of 1/2 lemon, or 2 tablespoons bottled lemon juice, or to taste
Salt and freshly ground pepper to taste
This cream of broccoli soup gets a thick, creamy base from pureed white beans or tofu. Adding green peas at the end of cooking time brightens the colour and heightens the soup’s flavour.
This is great served with any kind of wrap or sandwich, or with a colourful main dish salad.
Serves: 6
1. Heat the oil, stock, or water in a pan and add the onion. Sauté over medium heat until translucent, then add the garlic if desired. Continue to sauté until the onion is golden.
2. Add the stock and broccoli. Bring to a simmer, then cover and simmer gently until the broccoli is tender but not overcooked, about 8 to 10 minutes. Add the beans or tofu and half the green peas.
3. Continue to cook just until everything is nicely heated through.
4. The easiest way to puree this soup is to simply insert an immersion blender into the pot and puree until it’s as smooth as you’d like it to be. You can also leave it a bit chunky. If you don’t have an immersion blender, transfer the mixture to a regular blender and puree (don’t overprocess!), then transfer back to the pan. Add enough non-dairy milk to give the soup a medium-thick consistency.
5. To finish the soup, add the remaining green peas, the finely chopped broccoli florets, the chopped herbs, and the lemon juice. Stir together, then season with salt and pepper. Cook over very low heat for 5 minutes longer, or until the finely chopped broccoli florets are tender-crisp, then serve.
Why not try this pea and mint soup too?
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