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!
Cost: 3
Equipment
- Blender
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
Instructions
- Peel and dice the broccoli stems. Trim off the rough pieces and discard.
- Peel and dice the potatoes.
- Peel an onion, slice off 1/4 and roughly dice the onion.
- Place the vegetables into a large sauce pan. Cover with vegetable broth and water and cook on medium heat until the vegetables are soft.
- Cut broccoli florets into small pieces and set aside.
- Wash the arugula and add to the blender.
- Add the plant milk to the blender.
- If you are using truffle oil, add it to the blender at this time.
- Add garlic powder, nutmeg, thyme, savory, salt and pepper, to the soup.
- When the vegetables are fork tender (about 10 minutes), add cooked vegetables to the blender. Blend until smooth; about 6 minutes.
- 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.
- 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.
- Serve the soup and sprinkle Aleppo pepper on top for garnish.
Notes
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.