Creamy Broccoli Soup With Red Pepper Creme

5.0 (1 reviews)
Print

For the Creamy Broccoli Soup:
2 Tbsp. canola oil
2 onions, chopped
4 celery stalks, chopped
3 lbs. broccoli (approximately 3 heads), stems trimmed and coarsely chopped and florets cut into bite-size pieces
8 cups vegetable stock or water
1 tsp. sea salt, plus more for seasoning
1/2 tsp. freshly ground black pepper, plus more for seasoning
3 packed cups fresh spinach leaves

• Heat the oil in a heavy stockpot over medium-high heat. Add the onions and celery and sauté for 5 minutes, or until the onions are translucent. Add the broccoli stems and all but 4 cups of the broccoli florets. Sauté until crisp-tender, about 10 minutes. Stir in the stock, salt, and black pepper. Cover and simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 20 minutes, or until the vegetables are very tender. Stir in the spinach.
• Using a hand-held immersion blender, purée until smooth. Alternately, working in batches, purée in a regular blender until smooth.
• Add the reserved broccoli florets. Return to a simmer in the stockpot over medium-high heat. Simmer for 8 minutes, or until the broccoli florets are crisp-tender. Season with more salt and black pepper, if desired.

For the Red Pepper Crème:
1 red bell pepper
1/4 cup raw cashews
2 Tbsp. plain soy milk
1 Tbsp. fresh lemon juice
1/2 tsp. sea salt

• Char the bell pepper over a gas flame for 5 minutes, turning occasionally, or until blackened on all sides. Enclose in a plastic bag and set aside until cool enough to handle, then peel and seed.
• Combine the roasted pepper, cashews, soy milk, lemon juice, and salt in a blender and blend until smooth and creamy.*

To Assemble:
• Ladle the soup into bowls. Drizzle the red pepper crème decoratively on top and serve. The soup will keep for 2 days, covered and refrigerated. Bring the soup to a simmer over medium-high heat, stirring occasionally, before serving.

*Note: The crème will keep for 1 day, covered and refrigerated. Stir the crème before using.

Makes 8 to 10 servings

Reprinted with permission from The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian by Ann Gentry.

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you are agreeing to our collection, storage, use, and disclosure of your personal info in accordance with our privacy policy as well as to receiving e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind