Creamy Broccoli Soup

We are in the midst of a pandemic, being is reflected by the empty shelves all across the supermarkets. So with the very few ingredients left available I decided to make a meal that would last me a couple of days. This creamy broccoli soup turned out to be delicious and only took 30 minutes to create.

By now it must be clear that I love making soups and stews. Although spring is around the corner we do need to make sure we keep our immune systems in check. Although I will still enjoy more indulging foods, I will find a nice balance by adding some healthy meals to the menu.

To give this soup a bit of texture I added chickpeas. Feel free to add whatever kind of veggie or legume you have by hand. You can also serve it with some Unicorn Noodles.

You can find me making this recipe on my Instagram story highlights under “broccoli soup”. Since I’m basically staying indoors as much as possible I’ll do a few more of these so be sure to keep an eye out for simple and easy recipes to come. I’ll also spend some time on updating the blog and figuring this pinterest thing out. I’ll link my account over here so you can check it out.

We’re all trying to make the best out of a crappy situation. I hope that this will help us grow wiser as a collective. We’re all in the same predicament and need to look out for one another, especially our elders and people with a weak immune system.

Stay safe and well! And if you like this creamy broccoli soup be sure to try some of my other recipes.

One love, Jason

Creamy Broccoli Soup

This broccoli soup is creamy, full of flavour and done in less than 30 minutes. Share it with your family and friends or have leftovers for days!

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 5 people

Ingredients

  

• 680 grams Broccoli
• 1 red onion chopped
• 8 cloves garlic minced
• 5 stalks celery chopped
• 2 tsp mustard seeds
• 5 dried chili peppers
• 150 grams cashew nuts
• 2 cubes vegetable bouillon
• 2 tbsp garam masala
• 2 tbsp soy sauce
• 1 tsp turmeric
• 1 1/2 liter water
• 1 can chickpeas drained and washed

Instructions

 

• Heat a large soup pan over low/medium heat. Add a tbsp of oil and sauté the onion, garlic and celery for about 7 minutes. Add the remaining ingredients and bring it to a boil. Let is simmer on medium heat for about 15 minutes.
• Remove the peppers and blend the soup using a stick blender. Blend until creamy. Now you add the chickpeas so the soup has some texture. Serve with some fresh herbs, peppers, vegetables or nuts and seeds.