Once the temperature drops I have soup on the brain. The flavors in this soup are fresh and delicate, and the creaminess is achieved without the aid of dairy. By utilizing high temperature during cooking, and the addition of almond milk and golden potatoes, you can achieve a vibrant thick stock. I used an immersion blender during the last part of the recipe, but you could also cool the soup slightly and then puree it in portions in a food processor. I should mention that this is also delicious when loaded onto a piece of garlic bread.
2 heads broccoli ($1.50)
2 large carrots ($0.64)
2 golden potatoes ($0.38)
3 stalks celery ($0.15)
5 cloves garlic ($0.36)
3 cups vegetable stock ($0.05)
1 cup almond milk ($0.75)
olive oil ($0.15)
1. First chop garlic and celery. Saute them in your soup pot with enough olive oil to cover the surface.
2. Once the celery has turned an even more vibrant shade of green, deglaze with water/vegetable stock (throw bouillon in now, if that’s what you’re using).
3. Peel and chop your potatoes and add them to the pot.
4. Turn heat to high and cook uncovered for 10 minutes.
5. While your stock is simmering away, wash and chop your broccoli florets. Peel and chop your carrots now as well.
6. Now you can add the broccoli and almond milk to the pot. Cook on high for another 10 minutes, gradually breaking apart the broccoli with a wooden spoon (it should be tender, it will fall apart easily).
7. Once the broccoli has cooked for 10 minutes, use your immersion blender to puree the mixture. You may want to turn the heat down for this part because it may splatter a bit.
8. Now add in the carrots, cover with the heat on medium for another 10 minutes.
Now uncover, and serve up your delicious green soup! The carrots should be beautifully tender and the stock creamy, with a bit of texture from the florets.