Roasted Broccoli Garlic Soup

Broccoli, I love you. Really, I don’t even have a crush. It’s love. I like you in a like-like kinda way and I don’t care who knows it! Broccoli grows surprisingly well in Newfoundland, is dark green and full of what your body needs, and it’s great raw, cooked,  and goes well with everything. It’s also pretty versatile for example, broc is one of my favourite toppings on homemade pizza. If you’ve never tried this, it crisps up and has a great texture when roasted. Roasted broccoli paired with roasted garlic is what makes this simple soup tasty. It’s vegan, and you can choose to have it as a brothy soup or something creamier but still dairy-free  thanks to the white potato (you can, however, replace half or more of the water with dairy-free milk such as soy or almond milk if you want it even creamier and if you can get your hands on milk-alternatives like mentioned). This soup also freezes well and gets tastier the next day. Check out this warming soup.

Roasted Broccoli Garlic Soup

Roasted Garlic Brocoli Soup

Roasted Garlic Brocoli Soup

Roasted Garlic Broccoli Soup topped with a bitta mozza

Roasted Garlic Broccoli Soup topped with a bitta mozza

-Preheat your oven to 350.

-Take an entire bulb of garlic, chop the top off exposing the tops of all of your cloves, drizzle a bit of olive oil over it and wrap in aluminum. Throw this in your oven and bake for 45 minutes in total.

-After you start your garlic roastin, wash a large head of broccoli and chop it into small spears, and chop the soft stem into small chunks. Toss both together with a light drizzle of olive oil and some salt and pepper, spread in an even layer on a baking sheet and pop in the oven next to your garlic.

-Bake for 20 minutes (depending on your oven), take out of oven and flip your broccoli pieces and add one chopped medium/small white or red onion (depending on preference). Bake for another 20 minutes. Broccoli should be slightly browned and crispy and onion slightly crispy. Remove from oven once cooked and set aside.

-Once your garlic is done, shuck your bulbs and chop into smaller pieces. Set aside.

Roasted garlic fresh from the oven!

Roasted garlic fresh from the oven!

-In a large food processor, throw in your roasted garlic (the entire bulbs worth), your broccoli/onion mix and 2 cups of cold water. Pulse til your mixture is smooth but still kinda chunky.You can also use an immersion blender if you prefer and blend it in your cooking pot.
*If you need more liquid to blend it, feel free to add another cup of water, just omit a cup from the next step. You can also use milk or dairy-free milk alternative instead of water.

-In a large pot over high heat, boil one large white potato (washed, peeled and cube into small pieces) in 4c of cold water. Cook until soft, and add your potato and some of it’s boiling liquid to your broccoli blender mixture and puree more. Once your potato is incorporated, throw all of your blender mixture into the remaining water in your pot and stir.

*If you want a less starchy, thinner soup more like a broth, omit the potato and just add your blender mixture to 4c of cold water and boil/simmer. I didn’t use potato in these photos and it was really great as is, but the potato definitely thickens it up. 

-Heat through on medium heat then bring to a low simmer for 15-20 minutes to allow flavours to get rowdy and mingle.

Brocoli Garlic Soup

-Serve as is, top with a bit of sea salt or fresh pepper, or sprinkle a bit of cheese on it (old cheddar or other stronger cheeses complement this well). Goes great with some crusty garlic bread and is a great appetizer, lunch or side dish. Also helps with sore throats, head colds or to cheer up rainy days. Feel free to also make some easy croutons to top soup with as well if desired!

Roasted Garlic Brocoli Soup

Roasted Garlic Brocoli Soup

Garlic Croutons
-Take some stale bread, rip into small chunks, toss with a light drizzle of olive oil, sprinkle of dry garlic or finely minced fresh garlic, pinch of dried oregano and some powdered parmesan cheese if you’re not vegan. Bake at 350 for about five minutes, flip and bake for another 5-10 minutes or until they are browned slightly and crispy. Serve in soup or save for salad toppers!

P.S If you’re ever out of the bay and find yourself in St. John’s, get yourself some Tulip Baroo vegan baked treats! You can buy them regularly at The Sprout restaurant (my favourite) on Duckworth Street. Many are gluten and/or wheat free and ALL are truly amazing! Matthew made me some sweet treats and brought them to Upper Amherst Cove for my birthday a couple of years ago! He’s some sweet!

Tulip Baroo Treats!

Tulip Baroo Treats!

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