I love soups.

I love cooking them, smelling them, having them, and simply looking at them.

Even during summer, I make sure to dedicate one day per week for soup. Their health benefits are many, and they’re super easy to make.

Before learning how to make soup, I thought the process was difficult and long. It turned out I was wrong (thank goodness). All you need to do is sauté your vegetables, add liquid, simmer, and voilà. It’s been around two years that I’ve been experimenting with soups, and honestly, I’m in love. (And apparently, I’m good at it. Ha!)

I’ve tried almost all kinds of soups (minus chicken and meat because my diet is plant-based), including lentil soup, sweet pea and corn soup, sweet potato soup, mushroom soup, french onion soup, and tomato soup.

Today I made broccoli soup, and I just couldn’t stop refilling my plate. It’s thick, rich, and full of flavors. If summer is near where you live and you’re looking for ways to bid winter adieu, consider making this heavenly soup (which is vegan too!).

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This recipe yields around 4 servings

Ingredients:

Olive oil
2 onions, chopped
3 garlic cloves, chopped 
1 celery, chopped
A big handful of broccoli
2 carrots, chopped
1 potato, chopped
A handful of spinach, chopped
200 ml plant-based milk
1 litre warm water
Ground black pepper and salt to taste
1 tsp nutritional yeast (optional)
1 tsp seven spices
2 tsp garlic powder
2 tsp ground basil 
1 tsp paprika
A few toasts

Instructions:

1. Wear your favorite apron and smile (taking a selfie is optional).

2. Sauté onions, garlic, and celery with olive oil in a pot over medium heat. Add a bit of salt and ground black pepper to get a deeper flavor.

3. Then add the carrots and potatoes, cover, and let them cook for about seven minutes.

4. Add the broccoli and cover again. Let them cook for about three minutes.

5. Add once more a pinch of ground black pepper and salt (I like to add them gradually for a nicer taste).

6. Add the water.

7. Add your spices along with the spinach.

8. Cover and let them boil until the vegetables are tender (it might take from 10 to 15 minutes depending on your cooktop and the temperature you’re using).

9. Once the vegetables are well-cooked, pour the soup into a blender or use a hand blender. Puree until smooth.

10. Over medium-low heat, add your vegan milk and season with ground basil. Cook for three more minutes.

11. Using a clean spoon, taste your soup and check if it needs more salt.

Totally optional:

I made toasted bread with olive oil, salt, ground black pepper, thyme, and garlic on the side.

Let me know if you try it! Photos are more than welcome. Bon appétit!

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