Vegan Broccoli Soup with Avocado-Jalapeno or Gremolata or Basil Oil



FROM - DelightfulDeliciousDelovely.com

Vegan Broccoli Soup with Avocado/Jalapeno or Basil oil or Gremolata

INGREDIENTS

2 large heads of broccoli (or two pounds florets)

2 large onions - chopped

1/2 cup fresh parsley

1 large potato - cubed

8-10 cups of vegetable stock - depending on how thin or thick you like your soup

S&P to taste

2 TBS olive oil

GREMOLATA

1/2 cup parsley - chopped very fine

4-5 garlic cloves - minced

1/4 cup lemon zest

OR BASIL OIL

1 packed cup of fresh basil

3/4 cup high quality olive oil

Salt to taste

OR AVOCADO/JALAPENO

Sliced avocado

diced jalapeno

chopped cilantro

DIRECTIONS

Heat the olive oil in a large stock pot.  Cook the onions until they are soft & translucent.  Add broccoli, potato, parsley and the stock.  Bring to a boil then reduce heat to low & simmer.  Once the broccoli & potato are tender - puree in batches or use an immersion blender.  Blend until very smooth.  If the soup is too thick - add a bit of water.  If it is too thin, cook it over med-low heat until it reduces to the thickness you prefer.

GREMOLATA - 

Zest the lemon, chop the garlic & parsley.   Blend them in a small bowl.

OR 

BASIL OIL -

Blanch the basil in boiling water for 10-20 seconds than plunge into ice water.  Squeeze out the water & puree in a food processor with olive oil & salt to taste.  Go light on the salt.  

Serve the soup with either the avocado/jalapeno combo or a drizzle of basil oil or a hefty portion of the gremolata.  MMMMM!

Other options: top with crispy bacon or blue cheese crumbles or feta cheese.

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