I eat meat but I do enjoy good vegetarian/vegan dishes. I love sweetness of coconut oil based dish and my tummy feels good after eating them. This soup is one of my favorite vegan soup. I feel good and healed after eating it. Enjoy this creamy, vegan, gluten free deliciousness!
Ingredients
1 bunch of broccoli (washed and chopped)
Half of onion chopped
2 small cloves garlic (1 big clove)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 cup hot low sodium vegetable broth
1 cup coconut milk beverage (not the one in a can that you use for curry. You can use rice milk or almond milk if you like. But I prefer coconut milk for this recipe.)
1 cup hot water
2 Tablespoon coconut oil
2 Tablespoon garbanzo bean flour
Olive oil
Salt & pepper
Preparation
1. Heat olive oil and sweat chopped onions
2. Add garlic, thyme and rosemary and cook till garlic gets slightly brown
3. Add chopped broccolis and cook till soft
4. Take out broccoli mixture from the pot and set it aside
5. In the same pot, melt coconut oil and add garbanzo bean flour to make ‘Roux’. Keep stirring till it thickens.
6. Add broccoli mixture back into the pot. Stir to combine.
7. Add hot vegetable stock, water, coconut milk and simmer.
8.Kill the heat. Add chopped parsley and puree it with your favorite blender or hand mixture.
9. Back on to the heat. Simmer till right consistency, salt and pepper to taste.
Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species..
Have a good one
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Can I just use “regular” flour instead of the garbanzo bean flour…..not worried about gluten (yet)
Hi Kathy, I like using garbanzo bean flour to thicken up the soup. Because sometime flour give me that raw flour taste unless it’s cooked as we make roux….:)
What about corn starch and/or flour as a thickener? I just don’t have any place ‘local’ that sells the specialized flours like garbanzo bean and am trying to use what I currently have at the house. Thanks for your reply! I’m anxious to try the soup as it looks really good! =)
Cornstarch will work but for me, I can taste the cornstarch…! haha! Sometimes I use, cooked potato to thicken up, (when I blend the soup, it will blend into the soup), or oats. 🙂 You can also make a small roux using coconut oil and flour! Yes, this is one of my fav soup. Enjoy~~ Sorry for the late reply. I was out of country for a while. I am back now.