Snap Pea Sheep

Broccoli - Rocket Soup

This soup is made from the huge broccoli stems that are often discarded and included 2 potatoes to give the soup some texture. I added fresh arugula to the blended with some unsweetened coconut milk. I added some chopped broccoli to the soup when I reheated it through. A sprinkle of Aleppo added a little touch of heat. Creamy, warming and delicious!
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Prep Time 5 minutes
Cook Time 10 minutes
Blend 6 minutes
Total Time 21 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 Cup Diced potato
  • 16 Oz Vegetable broth
  • 1 Cups Broccoli crowns
  • 2 Broccoli stems Utilize what you have regardless of the amount stated
  • 1/4 Sweet onion Vidalia or green onions work
  • 1/2 TBSP Garlic powder
  • 1 1/2 Cups Plant Milk So Delicious unsweetened coconut
  • 1 Cup Fresh arugula Arugula is sometimes called rocket
  • 1 Pinch Nutmeg
  • 1/4 Tsp Savory Savory is an herb that is difficult to find. Substitute oregano or dill.
  • 1/2 TSP Salt To taste
  • 1/2 TSP White pepper To taste
  • 1 1/2 Cup Water
  • 1/2 Tsp Truffle Oil (Optional)
  • 1 Pinch Aleppo pepper (Optional) For garnish

Equipment

  • Blender

Method
 

  1. Peel and dice the broccoli stems. Trim off the rough pieces and discard.
  2. Peel and dice the potatoes.
  3. Peel an onion, slice off 1/4 and roughly dice the onion.
  4. Place the vegetables into a large sauce pan. Cover with vegetable broth and water and cook on medium heat until the vegetables are soft. 
  5. Cut broccoli florets into small pieces and set aside.
  6. Wash the arugula and add to the blender.
  7. Add the plant milk to the blender.
  8. If you are using truffle oil, add it to the blender at this time.
  9. Add garlic powder, nutmeg, thyme, savory, salt and pepper, to the soup. 
  10. When the vegetables are fork tender (about 10 minutes), add cooked vegetables to the blender. Blend until smooth; about 6 minutes.
  11. While the soup is blending, rinse the sauce pan, add the chopped broccoli crowns and cover with 1 cup hot water. Cook about 1 minute and drain. Plunge into cold water to stop the cooking process.
  12. Add contents from blender to saucepan. Simmer 3 minutes to warm the soup. Add in the chopped broccoli Add milk and blend 2-3 minutes until broccoli is smooth. Set aside. o warm an additional minute while you get your bowls.
  13. Serve the soup and sprinkle Aleppo pepper on top for garnish. 

Notes

Used logo
 
This is a Snap Pea Sheep recipe
This soup utilizes what would normally be thrown away. Many times I get broccoli with huge stems that outweigh the crowns so I am in essence paying more that double for my broccoli!
Adding the fresh arugula adds to the nutrition of this soup and gives it a beautiful green color. Broccoli loses it's vibrant green color after just a few minutes of cooking so the color of the cooked stems could be off-putting. Spinach could be used as a substitute here. 
Substitute cauliflower for the potato if you cannot tolerate nightshades. 
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