Friday, 11 November 2011

vegan broccoli soup and cornbread

(warning: this is a little old of a post)

After my cornbread fun, I decided I should stop eating it all alone, and make something to enjoy it with!
I had a big bunch of broccoli abandoned in the back of the fridge, so I made my favourite food ever, soup.

I got my vegan recipe (the only one I could find that used tofu) from One Perfect Bite, and made a few changes. I hate using measurements, so that's mostly what I eliminated.

I ate this soup for lunches for as long as it lasted, usually with an egg for extra protein and my delicious cornbread. I brought the last of the soup to my sister after her she had her wisdom teeth out, and she called me the next day and told me the soup was delicious! Hurrah for big sister approval!

Vegan Cream of Broccoli Soup


1 tablespoon olive oil
1 medium sized thinly sliced onions
2 tablespoons (about 6 cloves) coarsely chopped garlic
1 (420 g) box lite silken tofu 
3 small-medium broccoli trees
2 1/2 cup water
1/2 cup (or a big slosh) of chicken stock
2 teaspoon tarragon
1/2 tsp- 1 tsp cayenne pepper
Salt and pepper to taste
Fresh lemon juice to taste ( I didn't have any, so I used some apple cider and red wine vinegar)


1) Heat oil in a large skillet set over medium-high heat. Add onions; cook covered, stirring occasionally until onions are caramelized. Remove onions to bender jar. Add garlic to skillet; cook until garlic is fragrant. Add to blender jar. Puree. Add tofu. Pulse to combine. Return to skillet.
2) Add broccoli, vegetable stock and water to skillet containing onion-tofu mixture. Add in tarragon and cayenne pepper. Bring to a simmer; cover and cook for 10 minutes. Transfer broccoli, in batches to a blender jar. Puree. Season to taste to with salt, pepper and lemon juice if using. Yields lunches for a week.