Vegan Broccoli Soup with Avocado & Jalapeno or Basil oil or Gremolata

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This recipe makes a lot  A LOT – of soup.  Be prepared to freeze some.  I had a 3 pound bag of broccoli from Costco & it had to be used & used fast.  I find freezing fresh vegetables renders them a yucky, mushy, unappetizing mess – but freezing dishes MADE with vegetables works out just fine.  I suppose you could cut this recipe in half easily – so maybe consider doing that.

This soup would be amazing with a homemade vegetable stock (there is a recipe at the bottom of the post HERE) but it works out just great using bouillon, too.

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This soup can be served with all sorts of little garnishes from the avocado-jalapeno combo to the basil oil drizzle I show here to the gremolata that I also show here of with crispy bacon crumbles or some blue cheese crumbles or feta cheese.  Use your imagination!  Add some corn or steamed broccoli or tortilla strips.  Go nuts!  I found these red jalapenos at an Asian market & I love them because they are so PRETTY!  But green ones work just as well.

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Vegan Broccoli Soup with Avocado-Jalapeno or Basil oil or Gremolata

INGREDIENTS

2 large heads of broccoli (or two pounds florets)

2 large onions – chopped

1/2 cup fresh parsley

1 large potato – cubed

8-10 cups of vegetable stock – depending on how thin or thick you like your soup

S&P to taste

2 TBS olive oil

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GREMOLATA

1/2 cup parsley – chopped very fine

4-5 garlic cloves – minced

1/4 cup lemon zest

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OR BASIL OIL

1 packed cup of fresh basil

3/4 cup high quality olive oil

Salt to taste

JALAPENO -AVOCADO

Sliced avocado

diced jalapeno

cilantro

DIRECTIONS

Heat the olive oil in a large stock pot.  Cook the onions until they are soft & translucent.  Add broccoli, potato, parsley and the stock.  Bring to a boil then reduce heat to low & simmer.  Once the broccoli & potato are tender – puree in batches or use an immersion blender.  Blend until very smooth.  If the soup is too thick – add a bit of water.  If it is too thin, cook it over med-low heat until it reduces to the thickness you prefer.

Zest the lemon, chop the garlic & parsley.   Blend them in a small bowl.

OR

BASIL OIL –

Blanch the basil in boiling water for 10-20 seconds than plunge into ice water.  Squeeze out the water & puree in a food processor with olive oil & salt to taste.  Go light on the salt.  Set aside.

Serve the soup with either the avocado/jalapeno combo or a drizzle of basil oil or a hefty portion of the gremolata.  MMMMM!

PRINT THIS RECIPE

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4 thoughts on “Vegan Broccoli Soup with Avocado & Jalapeno or Basil oil or Gremolata

  1. Pingback: Leftover Tomato & Artisan Bread Soup with Buffalo Mozzarella | Delightful-Delicious-Delovely

  2. Another sensational soup! Thanks for the recipe! I make a similar Gordon Ramsay version without the onions and potato and with less broth – this one is way creamier and deliciously amazing! I topped my first bowl with the basil oil & avocado – the second and third bowls with sour cream and feta…I couldn’t stop! LOL! 🙂

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