Welcome!

Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not MY recipes, just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference you can consult again and again rather than a daily inspiration. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!

Saturday, July 15, 2017

Vegan Cream of Broccoli Soup

I posted this one 5 years ago, but this is the gluten-free version that we're using these days at the Today Tomorrow household, still based on the recipe from Peta's The Compassionate Cook vegan cookbook.


Ingredients:
2 bunches (or about 2 lbs.) broccoli
2 medium onions, peeled and quartered
2 cloves garlic, peeled
4 c. vegetable broth
1.5 t. salt (or to taste)
1/3 c. unsweetened almond milk, or enough to achieve desired texture
freshly ground black pepper, to taste
smoked paprika, to taste
 
Method:
On each broccoli stalk, cut off about 1/2-inch from the bottom and discard.  Cut away the florets, and reserve to the side.  Cut away the woody, tough exterior from the stalk, and cut the stalk interior into pieces.
 
Place the broccoli florets, broccoli stalk interior pieces, onion, garlic cloves, vegetable broth, and salt into a stockpot.  Bring the broth to a boil, cover the pot, and reduce heat to medium.  Boil until the vegetables are soft, about 10 - 15 minutes.  Remove from heat.

Using an immersion blender, purée the vegetables and almond milk together.  (Alternatively, you can move the ingredients to a regular blender in batches and purée.  It's messier, but it works.)  If needed to achieve desired texture, add more almond milk.
 
Season with salt and pepper to taste, and ladle into soup bowls.  Sprinkle each bowl with smoked paprika.
 
Serves 4 - 5.

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