By Aylin Erman, Istanbul-based creator and author of plant-based recipe blog GlowKitchen.
Another soup to keep your warm this Winter without packing on the pounds is Cream of Broccoli. I’m not talking about the version with cream and/or white potato. This recipe is vegan and lower-carb. Instead of potato, I use celery root, which is light but still adds that smooth texture. There are only a handful of ingredients in this recipe and it takes minutes to prepare! Enjoy!
Broccoli: is packed with potassium, magnesium and calcium, which help regulate blood pressure, contains the recommended daily allowance of vitamin C, fights cancer, contributes to bone health with its vitamin K and calcium content, protects against sun damage, boosts the immune system with its beta-carotene, zinc and selenium, is high in fiber, promotes weight loss, improves vision, and prevents heart disease.
1 head of broccoli, florets and about an inch of stem
1/2 medium celery root, skinned and chopped
1/2 white onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 cups water
1 vegetable bullion cube, low sodium
Salt and pepper to taste
Red pepper for garnish and spice
In a medium pot over medium-high heat, add the chopped onion and minced garlic to oil. When the onion begins to become transparent, add the water. Bring water to a boil and dissolve vegetable bullion cube in it. Add the broccoli and chopped celeriac. Close the lid of the pot and let reduce the heat to a simmer. Let cook for about 5-8 minutes, or until the broccoli and celeriac are soft.
Blend the mixture with a hand tool or wait until the pot has cooled to room temperature before mixing in a blender. Mix until smooth, add desired amount of salt, pepper and red pepper. Enjoy!