I don’t know about you guys, but it’s getting colder. This is a bit relative though, because Vancouver is still much milder compared to the rest of Canada, but it’s cold for us, okay? It’s been a little stormy lately, and we’ve had tons of rain. It has not made me want to go out. However, it is the perfect season for soups! You remember my last soup recipe, which was this yummy butternut squash soup. Because I had some leftover broccoli, I decided I need to make a nice creamy broccoli soup. This turned out to be so delicious, I ate a huge bowl. It was creamy, a little sweet, but also full bodied with the flavours of the leeks, garlic, and nutmeg melding together. This really hit the spot on a cold rainy day, and I’m sure it will for you too!
- 2 florets of broccoli, roughly chopped
- 2 medium sweet potatoes, peeled and cubed
- 3 garlic cloves, minced
- 1/2 a leek, diced
- 2 tbsp oil
- 3-3.5 cups of broth/water (mix or one)
- 1/2 cup non-dairy milk
- 1/4 tsp nutmeg
- 2 tbsp nutritional yeast or parmesan cheese (if not vegan)
- salt and pepper, to taste
Heat a pot with the oil on medium heat. Add the garlic, leeks and let sauté until softened. Add the sweet potato and broccoli and stir for a minute until everything is coated. Add the broth/water along with the milk, and cover. Let cook until potato is soft (about 10-15 minutes). Remove from heat and let cool a little.
Add the mixture to a high-powered blender, along with the nutmeg and nutritional yeast (or parmesan cheese), and blend until smooth and creamy. If it seems too thick, you can add more broth/water until it’s the consistency you desire.
Return the blended mixture to the pot to heat through. Adjust seasonings by adding salt and pepper. Serve with some bread and enjoy!!