Kat the Nomad
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  • Sri Lanka
  • Australia
  • Food

FOOD

Broccoli, Celery & Carrot Soup

30/4/2019

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Picture
Photo is an artist's impression - see below for real food pic.
Ingredients
Pantry Items
  • Extra-virgin olive oil
  • Salt
  • Pepper
  • Plain Flour
  • Nutritional yeast
Vital bits - Adjust the quantities to suit your appetite (remember to make extra for left overs) or how many drop-ins you may have to feed.
  • Broccoli, chopped - use it all! The stems are extra tasty.
  • Carrots, finely chopped - don't peel, just wash.
  • Celery, finely chopped - use the feathery tops too. Full of flavour.
  • Onion, finely chopped - I used a red one.
  • Garlic cloves, finely chopped.
  • Vegetable broth - I used the Massel Stock Cube - dairy, gluten free.
  • Unsweetened Macadamia Milk (or another unsweetened plant milk)
  • Coconut milk
Put it together
  • Heat a couple of tablespoons of olive oil in a heavy based saucepan.
  • Add chopped onion, garlic, carrot, broccoli and celery. Sauté until soft.
  • Prepare about a cup and half of stock. I used one stock cube and some boiling water.
  • Sprinkle veggies with a couple of tablespoons of flour. Fry and stir for a minute.
  • Stir in stock and bring to a simmer. This will get thick and gooey. Add some more boiling water if too thick.
  • Add about a cup of maca milk, a quarter cup of coconut milk and a couple of tablespoons of nutritional yeast. WHY? Because it has a nutty, creamy, salty flavour - go hard. It's good.
  • Simmer for about 10 minutes until the veggies are soft.
  • I blended mine a bit and it was semi chunky.
  • Add a bit more hot water to thin if necessary.
  • Eat. Try not to drool. If it's too hot it'll burn your chin.
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    Kat

    A blog for yummy, nutritious and easy to prepare vegan food.

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Photo used under Creative Commons from verchmarco