Whenever it’s time to pick out recipes for the following week, my boyfriend and I constantly disagree over the amount of soup we will eat.
His response is always seven days per week, mine is always zero to one if it’s a good hearty soup like chili, and then we meet somewhere in the middle. I’ll allow more soup if there are Saltines thrown in the mix. He’ll allow less if we can have more brussel sprouts (I know, who is he?)
This recipe will hands down end the soup feud.
Taken from Isa Chandra Moskowitz’s Appetite for Reduction, this recipe also fooled my non-vegan coworkers at how “cheesy” it seemed.
Bistro Broccoli Chowder (that almost became miscellaneous vegetable chowder)
Ingredients:
- 1 medium-size onion, diced small
- 4 cloves garlic (or buy the giant jars of garlic)
- 1 teaspoon dried rosemary (we left this out due to poor planning, but if it’s fresh, I would definitely recommend it)
- Several pinches of freshly ground black pepper
- 1/2 teaspoon salt
- 1 pound Yukon Gold potatoes, cut into 1/2-inch chunks (no need to peel)
- 1/2 pound parsnips, peeled and cut into slightly less than
- 1/2-inch chunks (We also left this out because our grocery was out of parsnips — I’m not sure why they had a sudden surge in popularity, but there ya go.)
- 5 cups chopped broccoli, the stalks chopped into thin slices, the tops cut into small florets
- 4 cups vegetable broth (or veggie bouillon cube)
- 1 cup unsweetened almond milk
- We also added 2-3 large carrots, also due to misreading which page of the book we were on…
Directions:
- Preheat your pot/pan over medium heat.
- Sauté the onion, garlic and spices until soft.
- Pour in vegetable broth (or bouillon cube) and add the potatoes (and parsnips).
- Cover and bring to a boil.
- Once boiling, lower the heat and let simmer for 10 minutes. Add the broccoli and cook for 20 more minutes.
- Add the almond milk and heat through.(Again, we misread directions and added this at the beginning, but it turned out great. I’d be interested in the difference in thickness when you add the almond milk first.)
- Blend roughly half the soup, but keep it chunky.
- Add it back to the soup.
Recipe from From Isa Chandra Moskowitz’s Appetite for Reduction
Image Credits: What the Hell Does a Vegan Eat Anyway?; The Post Punk Kitchen
