This afternoon, I had broccoli and mushrooms in the fridge that needed to be used soon. I have often oven roasted the two together and they make for a great side dish. Oven roasting caramelizes the tips of the broccoli and adds a certain smokiness to the vegetable. Umm Umm Good!! Today however, I was making an Artisan Bread as well and wanted to make something which I could eat with bread. And what's better to eat with bread than a soup.
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Prep Time: 30-40 min
Ingredients (Serves 4):
- 2 cups Broccoli florets
- 1 Red onion, chopped
- 6 Large Cremini mushrooms
- 3-4 Medium Redskin Potatoes, diced
- 6 cups of Home-made Vegetable Broth
- 1 tbsp Minced Garlic
- 2 tsp Dried Parsley
- 2 tsp Dried Basil
- 2 tbsp Nutritional Yeast
- 1 tsp Liquid Smoke
- Salt & Pepper to taste
Directions:
Mix all ingredients with the exception of salt, pepper, liquid smoke and diced potatoes in a large soup pot. Bring to a boil and simmer for 10 min until onions and broccoli are tender and breaking apart.
Using an immersion blender, puree everything until smooth. If you don't have an immersion blender, transfer carefully into a jar blender and blend until smooth. Once pureed, add diced potatoes and salt to taste and simmer on low until potatoes are tender (~10-12 minutes). Add liquid smoke, taste test for salt, garnish with freshly cracked black pepper and serve with fresh bread!!
My Assessment: This is my green version of a hearty potato soup. When I first made it, it tasted fine but was missing something and that's when I was reminded of my little bottle of magic :) Liquid Smoke. This soup cried out to be eaten after that ;)
Total Fat 0.8 g; Carbohydrates 41.8 g; Fiber 6.5 g; Sugars 3.8 g; Protein 8.3 g
* Nutrition facts are provided for the water option as vegetable broth calorie content can vary.
If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!
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