I was reading a blog this morning which claimed that broccoli is boring.
I was outraged.
I love broccoli.
I realised that I miss broccoli.
Normally I would fry or steam it with some garlic but today I tried my hand at a soup.
I’m not normally a huge soup fan. It’s ok but I don’t get excited about it.
The exception to this is Broccoli and Stilton soup. Because if theres one thing I do love it’s cheese!
For it’s many smells, Nakhon Sawan is a stilton-free zone. But we do have wasabi and that’s nice too!
I was surprised at how creamy it tasted considering there was no cream or milk or yoghurt in it at all. It’s also naturally completely vegan and gluten free so that’s a bonus.
It’s definitely the best soup I’ve made. Although I have to admit that I’m not sure I’ve made soup since we lived in a overpriced Brixton basement flat and resorted to making a ‘soup’ from baked beans and tinned tomatoes. I feel that my soup-making has come on since then!
This made two huge bowls which was plenty as a meal for two. If you are having it as a starter or with bread, it will definitely make three or four servings.
*Wasabi powder is really easy to get hold of here but if you can’t find it where you live I think most supermarkets in the UK at least will sell wasabi paste which you could use instead and just add to taste.
- 1 small broccoli
- 1 small cauliflower
- 2 small onions
- 3.5 teaspoons wasabi powder
- 1 teaspoon black pepper
- 1.5 tablespoon soy sauce
- 1 tablespoon lime juice
- crushed black pepper
- coconut (or other) oil
- tofu
- 3 cloves of garlic
- Cut the broccoli and cauliflower heads into small pieces.
- Boil the veg until it's soft enough to easily pierce it with a fork.
- Whilst the vegetables are boiling, mix the wasabi powder, soy sauce and lime juice into a paste.
- Once the broccoli and cauliflower is cooked, drain it but KEEP THE WATER!
- Chop the onions and fry in a small amount of oil until transluscent.
- Add a quarter of the onions, cauliflower and broccoli to a blender along with a small amount of water and 'whizz' until smooth.
- Keep adding more vegetables and water until all the veg has been added.
- I usually use about 350-450ml of water but you may want slightly more or less depending on how much veg you have an how thick you like your soup.
- Then add the wasabi mixture and black pepper to taste.
- Once you are happy with the flavour and consistency of the soup, pour it back to the pan and heat it up until it's ready to eat!
- As we ate this for dinner, we added some protein in the form of tofu. We fried it in coconut oil with 3 cloves of crushed garlic until the tofu was brown and crispy.
- It would also be great with a crusty roll and would definitely feed more than two if eaten with bread.
I’m linking this up to Recipe of the Week and CookBlogShare.
Sounds delicious and healthy! I too love broccoli but haven’t managed to convince my kids of its merits yet! Thanks for linking up to #CookBlogShare
My lot love broccoli so I am sure that this soup would be a hit. It sounds delicious x #cookblogshare