Today’s post is part of the Virtual Vegan Potluck – where you can find 100 fabulous new plant-based recipes to try at home! Thanks to the awesome Annie, who made this Blogfest possible. Her Blog is well worth a visit: An Unrefined Vegan.
For the last Potluck I made a Creamy Satay Hotpot Recipe. My offering this time is soup.
I found inspiration for this soup after a trip to a local farmers’ market. It celebrates all things green and good, and is one of the most delicious combinations I’ve tried in ages. It’s so tasty that non-vegans will happily slurp it up in all its green goodness. And it uses one of my favourite vegetables – BROCCOLI.
Ingredients for 4 big serves: 4 heaped cups of broccoli, 4 cups of silverbeet leaves (or spinach), 2 cloves of garlic, 1 large potato, 2 sticks of celery, 1 cup of raw cashews soaked in water, 3 cups of good vegetable stock, zest and juice of one lime, salt and pepper to taste
*Note on cashews: Cashews give a lovely creamy texture to this soup without the use of dairy. They are also magically good for you. The secret is to soak your cashews a minimum of two hours, but preferably overnight. More info on soaking nuts here.
Chop broccoli into smallish pieces and add to a large cauldron. Then peel your potato, cut into small cubes and add to the pot.
Slice your celery and then peel and chop your garlic cloves roughly, and place them in the pot with the three cups of stock.
Lastly, cut the white rib out of the silverbeet leaves, chop the green section coarsely and stuff this into the pot as well. Don’t be alarmed if your pot is brim-full. The vegies will shrink down dramatically as they cook.
Cover with a lid, turn heat to high, and cook for ten minutes, before turning the heat to low. Continue cooking until the broccoli and potato are soft (this could take five to ten minutes, depending on your stove heat and how big your vegetable pieces are).
While the soup cooks, zest your lime, and then extract the juice. The lime gives a lovely freshness to this dish, and lifts the flavour superbly.
When the soup is ready, add the lime zest and juice and the soaked cashew nuts. Blend with a stick blender or cool slightly and use a food processor. Add salt and pepper to taste. Thin your soup with a little extra stock if necessary.
Serve with some crusty bread, and a good salad, although it’s perfectly delicious on its own. It’s also good cold the next day, if you can’t be bothered reheating it!
To enjoy the rest of the Virtual Vegan Potluck recipes, click on the navigation buttons below.
Clicking go back takes you to the inspiring Cocina de Nihacc – a vegan delight, where today’s offering is Roasted Tomato and Pepper (Capsicum) Soup.
Clicking go forward will land you at Emmy Cooks – one of my favourite cooking blogs. Emmy’s meals are simple, delicious and made with an emphasis on practical living and joyful celebration of good ingredients. I even named the sweetest little calf on our farm after Emmy (that story here). Emmy will show you how to make Creamy Roasted Celery Soup.
Thanks for visiting, and enjoy the rest of the Potluck! xx