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December 30, 2011

Creamy Broccoli Soup : Vegan


I eat meat  but I do enjoy good vegetarian/vegan dishes. I love sweetness of coconut oil based dish and my tummy feels good after eating them. This soup is one of my favorite vegan soup. I feel good and healed after eating it. Enjoy this creamy, vegan, gluten free deliciousness!

Ingredients
1 bunch of broccoli (washed and chopped)
Half of onion chopped
2 small cloves garlic (1 big clove)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 cup hot low sodium vegetable broth
1 cup coconut milk beverage (not the one in a can that you use for curry. You can use rice milk or almond milk if you like. But I prefer coconut milk for this recipe.)
1 cup  hot water
2 Tablespoon coconut oil
2 Tablespoon garbanzo bean flour
Olive oil
Salt & pepper

Preparation


1.  Heat olive oil and sweat chopped onions
2.  Add garlic, thyme and rosemary and cook till garlic gets slightly brown


3. Add  chopped broccolis and cook till soft
4. Take out broccoli mixture from the pot and set it aside


5. In the same pot, melt coconut oil and add garbanzo bean flour to make ‘Roux’. Keep stirring till it thickens.
6. Add broccoli mixture back into the pot. Stir to combine.
7. Add hot vegetable stock, water, coconut milk and simmer.


8.Kill the heat. Add chopped parsley and puree it with your favorite blender or hand mixture.
9. Back on to the heat. Simmer till right consistency, salt and pepper to taste.

Filed Under: Soup, Vegetarian Tagged With: broccoli, coconut milk, coconut oil, creamy broccoli, gluten free, vegan, vegetarian

Reader Interactions

Comments

  1. avatarHerman Shenefield says

    April 22, 2013 at 9:57 am

    Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species..

    Have a good one
    http://www.caramoan.co

    Reply
  2. avatarKathy says

    July 10, 2014 at 8:10 am

    Can I just use “regular” flour instead of the garbanzo bean flour…..not worried about gluten (yet)

    Reply
    • avatarblackdogfoodblog says

      July 30, 2014 at 12:15 pm

      Hi Kathy, I like using garbanzo bean flour to thicken up the soup. Because sometime flour give me that raw flour taste unless it’s cooked as we make roux….:)

      Reply
      • avatarKathy says

        July 30, 2014 at 12:43 pm

        What about corn starch and/or flour as a thickener? I just don’t have any place ‘local’ that sells the specialized flours like garbanzo bean and am trying to use what I currently have at the house. Thanks for your reply! I’m anxious to try the soup as it looks really good! =)

        Reply
        • avatarblackdogfoodblog says

          July 30, 2014 at 1:40 pm

          Cornstarch will work but for me, I can taste the cornstarch…! haha! Sometimes I use, cooked potato to thicken up, (when I blend the soup, it will blend into the soup), or oats. 🙂 You can also make a small roux using coconut oil and flour! Yes, this is one of my fav soup. Enjoy~~ Sorry for the late reply. I was out of country for a while. I am back now.

          Reply

Trackbacks

  1. avatar Broccoli Soup | Spinach 4 Breakfast says:
    January 17, 2014 at 4:15 am

    […] Adapted from : Creamy Broccoli Soup […]

    Reply

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