I’ve heard it said so many times that cooking fresh, home-cooked food is not easy when you have a family. But I’ve long been a proponent of home-made sauces, soups, pastas, Indian stew or bake-pan meals that kids love. I often cook meals in just one pot, such as in this recipe for broccoli soup. And, I rarely spend more than 30 minutes making a meal!
To share this vegetarian cooking magic with others, I’ve decided to start posting again some of my fast, family-friendly veggie recipes here on the Akhanda blog!
I love soup for winter. And it is easier than you think to cook and blend if you chop the pieces up small before you saucepan steam them. This keeps the nutrients in the one pot and streamlines the whole cooking process! Broccoli is full of iron and calcium and therefore can play an important role in a vegan diet. I used milk in my soup, but this can easily be replaced with a plain unsweetened almond milk!
Blended broccoli soup is seasonally green and if you use sage and thyme as spices, it has the familiar aroma of post-Christmas stews.
For this recipe you’ll need:
1 or 2 cloves of garlic chopped
½ cup of water
1 head of broccoli chopped into flowerets
1 potato cubed in small chunks
A generous dash of sage
A generous dash of thyme
½ teaspoon of salt
½ cup of milk (or unsweetened nut milk)
First, put some olive oil in a saucepan and heat it up and lightly fry the garlic.
Next, add the broccoli and potato chunks and the water and cover so they’ll steam (7 minutes or so).
Add the spices at the end of the steaming process.
When the vegetables are soft to the touch of a fork, take your hand-held Braun-type blender and blend.
Add the milk and blend again.
Heat on low to re-warm if necessary. Serve warm!
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