Light & Spicy Broccoli Soup
I don´t know about you but for me soups are always welcome!
That´s why I am always looking for new ideas and I am trying out the craziest stuff. Well, and most of the time the craziest ideas come to me in the morning while I am still in bed. As I said “crazy” 😉
Who doesn’t want to use mushrooms can use some roasted sunflower seeds, pine nuts or even roasted almonds instead. I tried them all so it doesn’t matter what you choose it all tastes fantastic!
If you prepare the soup following the instructions it will be vegan, vegetarian, gluten free, yeast free, egg free and sugar free.
Light & Spicy Broccoli Soup
- 1 broccoli *it also works with coliflower*
- 1 onion
- 1 potato
- 2TS Ricequisine *optional soy cream or normal cream, according to tolerance*
- 700ml vegetable stock * 2TS granulated vegetable stock “You can find this recipe also under soups” and 700ml water.
- 200 g of different mushrooms. I have used chanterelles & shiitake.
- Sea salt and pepper from the mill
- Coconut oil
Clean the broccoli and separate it into little roses. Peel the potatoes and onions and chop them into quarters. Give some olive oil into a pan and braise the onions lightly. Now add the potatoes and the broccoli. Stir everything well and deglaze afterwards. Let everything boil on low heat.
Meanwhile stir-fry the mushrooms with a little bit of coconut oil in a pan. Season the soup with some herbs and blend everything with an immersion blender. Now add the cream and serve in two soup plates or bowls. Finally add the stir fried mushrooms to the soup and enjoy.
Bon Appetit 😉
Did you like this recipe or do you have any further questions? If so, please leave a comment.
Did you like this article or do you have any further questions? If so, please leave a comment.
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