Ever since I was a little kid, I have loved broccoli. Back then, I used to call them “trees” and I would only eat the “tree tops.” (And no, I wasn’t a health nut of a kid… I loved licorice and fruit punch just like the rest of ’em!) But as I grew older, I realized that the stems of broccoli are great-tasting, as well, and now I eat broccoli any way I can get it.
Aside from roasted, blanched, sautéed and steamed broccoli, I also LOVE this recipe for broccoli soup! It has been in my file of favorite personal recipes for many years now, and I’m happy to finally share it.
This soup is flavorful, smooth, delicious, and super simple to make. Bonus: It is a great source of protein, fiber and countless vitamins and minerals, too! Here is my recipe:
1.First, heat the oil and water in a medium-sized pot over medium-high heat.
2. Meanwhile, roughly chop the onion into big chunks.
3. Next, add the onion to the hot oil and stir until the edges of the onion become lightly browned, about two minutes.
4. Then, add the broccoli, spinach, garlic powder, salt and pepper. Stir until the broccoli is hot and steamy, about 3 minutes if your broccoli was fresh or 5 minutes if it was frozen.
5. Lastly, add the water and bring it to a boil. Afterwards, ladle all of the pot’s contents into your blender…
…And blend until very smooth.
6. Lastly, pop your bread of choice in the toaster. I usually make about one slice per person. Once toasted, lightly butter (if you like!) and cut into squares.
I’ll then take half of the toast croutons and add them to each bowl or cup of soup. The other half stays on the side, giving the option to add extra croutons to the soup or eat them by themselves! You can’t lose either way.
I hope you love this delicious soup as much as we do!
Vegan Broccoli Soup with Buttered Toast “Croutons”
Makes about 3 Bowls or 5 Cups of Soup
1 tsp. Olive Oil + 2 T. Water
4 cups of Frozen or Fresh Broccoli
1 cup of Frozen Spinach or one giant handful of Fresh Baby Spinach
1/2 Yellow or White medium-sized Onion
1/2 tsp. Garlic Powder
1 tsp. Salt
1/4 tsp. Black Pepper
2 1/2 cups Water
Sliced Bread for Toasting
Optional – A Small Amount of Buttery Spread (I used Earth Balance)