Home » Healthy » Broccoli Soup: An Utterly Fabulous Weeknight Meal

Broccoli Soup: An Utterly Fabulous Weeknight Meal

~

I recently found myself with an abundance of fresh broccoli on hand (as in: at least twelve crowns of fresh broccoli.)  Now normally I never buy broccoli fresh, because it suits our budget much better to buy it frozen and I don’t have to worry about it going bad that way.  But this week my in-laws happened to be leaving the country for nearly 20 days in a row, and apparently they misjudged how much broccoli they would eat before their vacation??  I’m actually a little flummoxed trying to imagine how two people could possibly hope to eat that much broccoli before it goes bad… flummoxed and impressed!  But regardless of the logic behind the purchase, the result of this rather strange error in planning was that I ended up with a fridge-full of fresh broccoli this week, and that was just fine with me!

I harkened back to an interview I did with my friend Natalie Borton last year, wherein she mentioned that (wonder of wonders!) broccoli actually contains more protein per calorie than steak.  So amazing!  And we think we can’t get complete nutrition without meat and dairy?  So wrong!  Broccoli is a powerhouse of protein, calcium, and phytonutrients.  So there’s no reason at all why it can’t be the basis of a complete meal.  My family (Daddy, Baby, and Yours Truly) gobbled up bowl after bowl of this soup, and we were full as ticks and happy as clams afterward.  It really is a divinely silky and satisfying soup.  The flavors are complex and awesome!

~

Broccoli, Roasted Garlic, Sesame, & Miso Soup - A fantastic and complex-flavored vegan meal!

~

Yes, I’m aware that soup is not a widely popular dish for summer… both because it is hot to eat and hot to make.  But I actually had great success roasting my broccoli and garlic in a dry crock pot on the front porch to avoid heating up my oven.  I’ll include instructions for both options (crockpot and oven) in the printable below.

~

Dry-roasting broccoli and garlic in a Crock Pot is one way to enjoy roasted vegetables in summer without heating up your house!

~

One more note before I show you how to make it:

Normally I try to steer clear of making recommendations that would require you to spend money (after all I’m a budgeter through and through.)  But I have to tell you that an immersion blender is worth its weight in gold!  (Especially if you have a baby and can make some of his/her food at home.)  I use mine almost daily, if not multiple times a day… and the day this one craps out on me, I will first cry, then immediately procure another one because I don’t want to live in a world without immersion blenders.  If you’ve never heard of them, the basic gist is that they expertly blend whatever you’re cooking right in the pot, saving you the hassle of transferring multiple batches of hot liquid to a standard blender, then having to wash said blender.  Genius!

~

You must purchase an immersion blender.  It will make your life 1000x simpler!

~

(Stepping off my immersion blender soapbox now…)  I also want to point out that this recipe contains a few ingredients you might not commonly stock in your pantry, both of which are essential to the awesomeness of this soup.  One is White Miso, which is WOW yummy.  (I also use it in my vegan alfredo sauce, and it adds an amazing depth of flavor.)  The other is Sesame Oil.  I found mine at good old Kroger.  A little bit of this stuff goes a long way, so even if one bottle sets you back a pretty penny, you can keep it in the fridge and use it for a long time!  It has a rich, smoky flavor that is dang near impossible to mimic.

And because I love ya, I am also including the nutrition information for this recipe – calories, grams of protein, etc.  Your “serving size” may differ from mine… I used a serving size of 2 Cups per person (quite generous!) because I served this soup as a main dish.  Obviously if you eat a smaller portion (say, 1 Cup) you’d be cutting the calories, fat, etc. in half.  And on an unrelated note, please don’t fear the fat in this recipe!  Walnuts and olive oil are so good for you… and besides that, consuming your vegetables alongside healthy fats allows your body to better absorb nutrients and improves digestion.  Healthy fats are where it’s at!

~

Broccoli Soup Nutrition Information

~

I hope you give this soup a try sometime soon.  I think you will be surprised how delicious plant-based foods can be.  I, for one, continue to be amazed each time I try a new plant-based recipe!  And just a side note: No, I am not “going vegan”, and no, I don’t think meat and dairy are evil or inherently unhealthy.  I simply think that vegetables are fruits are remarkable sources of nutrition and that sometimes we rely far too heavily on ingredients like butter, cream, and cheese (out of habit) when there are wonderful flavors to be found outside the realm of animal products.  I view vegan cooking as an exciting, fun, and nutrient-packed challenge!

Here is the printable recipe for this soup.  Can’t wait to hear how you like it!

.

.

Vegan Broccoli Soup with Miso, Sesame, & Roasted Garlic
 
Prep Time:
Cook Time:
Total Time:
 
This silky soup is utterly delicious and filling enough for a complete meal! It contains absolutely no meat or dairy, just an abundance of nutrients, healthy fats, and complex flavors. Enjoy!
Author:
Serves:: 4
Ingredients:
  • 4-5 fresh broccoli crowns
  • 2 cloves garlic
  • 4 Tbsp extra virgin olive oil + more for drizzling
  • 1½ tsp white miso
  • 1 Tbsp sesame oil
  • ½ leek, well washed, trimmed down to white and light green parts, and diced
  • 1 medium yukon gold potato
  • 3-5 C water
  • ¾ C walnut halves or pieces
  • 2½ tsp salt
  • 1 tsp black pepper
Directions:
  1. Preheat oven to 400. Wash and cut broccoli crowns and potato into medium-sized chunks, then spread onto two large sheet pans and toss with olive oil. Place garlic cloves (in peel) on sheet pans as well and toss to coat with olive oil. Roast for about 10-15 minutes, until broccoli & potato soften slightly and brown at the edges, and garlic is soft and sweet.
  2. (Alternatively, you can roast the broccoli, potato, and garlic in a crockpot to keep from heating up your oven. Separate broccoli and potato into two batches. Place the first batch, along with one clove of garlic (in peel), into a dry crock pot, and drizzle with half the olive oil. Place the lid on the crock pot and allow to roast on High for about 1 hour. Transfer contents into a soup pot and squeeze garlic clove out of casing into pot as well. Repeat roasting process with second batch of broccoli, potato, and garlic.)
  3. Transfer broccoli and potato chunks to a large soup pot or Dutch oven and squeeze both roasted garlic cloves out of casings and into soup pot as well.
  4. Add to the pot the miso, sesame oil, & chopped leek, along with enough water to almost cover vegetables. (It should reach about ¾ up the vegetables but not cover them.)
  5. Place a lid on the pot, bring to a boil, then reduce heat and simmer about 20 minutes (or until vegetables are tender enough to poke easily with a fork.)
  6. Turn off heat and use an immersion blender (or standard blender) to puree the mixture til silky smooth. If using a standard blender, blend soup in batches, filling blender only halfway for each batch.
  7. Stir in the salt and pepper, adjusting the amounts of each if needed (to taste.) If soup appears too thick, you can add more water to thin out.
  8. In a small, dry skillet, lightly toast the walnuts for a few minutes over medium heat until fragrant and crisp.
  9. Garnish each bowl of soup with a drizzle of good olive oil (about 1 tsp.) and a sprinkling of toasted walnuts.

.

.

You might also enjoy…

Roasted Tomato Soup

Roasted Tomato Basil Soup

.

.

.

.

.

.

.

.

 

*Note: This post contains affiliate links.  See my disclosure here.

Post Tag With : , , , ,

5 Responses so far.

  1. I love eating soup, even in the summer. I never would have thought to add miso to the broccoli soup- it looks and sounds amazing! Pinned :)

  2. Kori says:

    I just laughed out loud about the mass amount of broccoli they intended to eat! This looks great & I eat soup whenever it’s in front of me, regardless of temperature!

  3. […] So you get the idea.  As un-fun as it may be, limit or avoid “junk” as often as possible and focus on teaching your toddler that healthy food can also be delicious!  (Good thing babies need fat because this makes it very easy to help my toddler enjoy vegetables!  Just add a bit of butter and she gobbles them up!) […]