October 6, 2013 By Leanne Vogel November 13, 2018
The thing that drives Kevin absolutely, crazy insane?
When I create a really, really, really good recipe for the blog… and then never make it again.
It’s not that I don’t want to make it again, I do. But I create upwards of 15 recipes a week. Going back to old favorites just… doesn’t happen.
Onward and upward I say!
Kevin couldn’t disagree more. If it were up to him, we’d eat the same three things – my Vegan Cream of Mushroom Soup the Rum Balls from my Christmas Dessert Cookbook (coming November 5!) and these Homemade 3-Ingredient Turtles, day in and day out for the rest of eternity.
So, while going back in time and making huge batches of Vegan Cream of Mushroom Soup just wasn’t in the cards this weekend, making a *new* Vegan Cream of Broccoli Soup was totally, totally doable.
Gotta keep it fresh and exciting for y’all ;)
And like, seriously, this is good soup.
Add it to a casserole, eat it on it’s own…
Use it just as you would “regular” cream of broccoli soup.
Add oil, onion, salt and pepper to a large saucepan. Saute on medium-high heat for 5 minutes, adding a couple of tablespoons of water throughout the process to avoid from burning.
Add cauliflower and milk. Cover and bring to a boil. Reduce heat to simmer and cover for 10 minutes, or until florets are soft.
Add in half of the broccoli.
Stir in remaining broccoli and onion powder. Cover and cook for another 10 minutes, until thickened.
PS: you can’t taste the cauliflower ;)
What drives your loved ones insane? What compromises have you reached in the past so that you’re both happy?
This entry was tagged: soup
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.