Demetrius and I had a big Thanksgiving - we brought our families to DC instead of trying to split the holiday. We had a great time, and ate very well. We also had a LOT of food leftover - including many pounds of raw broccoli and carrots. So, I set to work on Monday, using what I already had to make two very yummy broccoli carrot dishes, a soup and a salad, that also happen to be vegan and gluten-free. If you have an abundance of one or both of these, or want some veggie-heavy foods to keep your immune system zooming along during flu season, OR just want something delicious for dinner, I recommend these. They’d also be great for a potluck.
Dish #1: Creamy Carrot & Broccoli Soup
A kind of play on cheddar broccoli soup, this was warm and hearty with a little spicy kick at the end.
2 tbsp Extra Virgin Olive Oil
1 yellow onion, chopped
At least 4 cups carrots (I used 6ish really big ones), chopped
7 cloves garlic (or more!), chopped
1/2 jalapeño, chopped
3-ish cups broccoli, chopped
3 or 4 cups vegetable broth (make your own!)
1 can coconut milk
1 cup nutritional yeast
1 tbsp salt-free Spike
1 tbsp turmeric
1 tbsp earth balance
1 tsp cayenne
Salt & pepper
Make it happen:
A rough chop on all your veggies is fine, because we blend the soup at the end. However, the smaller the veggies, the faster they will cook. But you knew that already.
Start by heating the olive oil in a soup pot. When it’s starting to sizzle, add onions and stir until they begin to become translucent. Add carrots, garlic, and jalapeño. Stir for a few minutes to soften the carrots. Add broccoli and stir for a few minutes until they become bright green. Then add the rest of the ingredients - add salt and pepper to your own taste. If using your own homemade broth, a bit of salt is desirable, but if you are using store-bought or from bouillon, I’m positive you won’t need it.
Bring it all to a boil, then turn down to simmer. Use an immersion blender to blend it all together, or a stand-up blender in batches if that’s all you have — just be careful to not overfill and burn yourself! Simmer blended soup covered for 20 minutes or longer to allow all the flavors to get to know each other well.
Taste it, and add more of something if you think it needs it - maybe you like it a little spicier? Maybe it needs more broth? Maybe it needs more fat? This is your time to shine, chef!