Monday was a Monday, huh? Let’s eat soup.
I hate broccoli cheese soup. It’s all gelatinous and weird. Gloppy comes to mind… This is not that.
I’m not vegan but a whole lot of the food I eat is and so this is my interpretation (read: bastardization) of an American classic. This meal (plus an egg sandwich–told you I wasn’t vegan) was a lovely end to a lovely but long day. My first mistake was not listening to a single word my alarm said…
I woke up around 6:30 (whoops), tried to cram in some work before work, was subsequently late for work and took my Monday conference call from the car, ran to some meetings, worked, PlateShare event all night 5-8:30 and then straight to the gym to squeeze in at least a little body movement for the day because my friends and I have decided we’re super motivated this month.
Lucky for my dinner, I did a whole bunch of batch cooking on Sunday so this soup was ready to roll.
I had it with quinoa and an egg sandwich and it. was. good. Here we go…
Vegan Broccoli Soup
- 2 tablespoons olive oil
- 1/2 white onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups broccoli florets
- 2 cups vegetable broth
- 2 cups unsweetened unflavored almond milk
- 1/3 cup cashews
- 2 tablespoons tahini
- Warm olive oil in a large pot over medium-high heat
- Add onion, carrots and celery and saute until tender, about four minutes
- Add remaining ingredients and increase heat to a rapid boil
- Reduce heat to simmer, cover and let cook 30 minutes
- Using an immersion blender, puree soup until smooth
If you don’t have an immersion blender you should because they are awesome and make you feel like Top Chef, but you could definitely just pour this into a normal blender or food processor to puree.
Insider Tip: When you’re done with your vegan soup you might want to download the Girl Scouts Cookie Finder app because whoops.
Have a great week. From Charlotte, with love.