Are you a die-hard soup lover looking for a new and creative way to take your comfort food to the next level? I've got you covered with this yummy broccoli soup and cheesy carrot cream.

Though it is a bit more work than making a regular soup where you throw a bunch of random veggies in a pot, once you put the first spoon into your mouth you will forget about all the hard work. Yes, it's that good! Believe me.

Until today I am still not sure why I love soup so much. People think I am crazy, serving steaming hot bowls of goodness in a tropical country! If you think about it it doesn't make any sense. But it's so good, right? Though many people see soups as an autumn or winter comfort food, I just love it at any time and any day.

Are you a soup lover too? What's your favorite soup?

BROCCOLI SOUP WITH "CHEESY" CARROT CREAM AND GARLIC RYE CROUTONS 🥦🥕🍲

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INGREDIENTS (SERVES 2-4)

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For the "cheesy" carrot cream

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1 potato, peeled and chopped
1 carrot, chopped
1 clove of garlic, minced
2 to3 tbsp nutritional yeast
1 tbsp lime juice
2 tbsp water (cooking liquid)
1 tbsp extra virgin coconut oil
Sea salt and black pepper to taste

For the soup

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5 cups broccoli florets and stems
1 cup celery, chopped
1 cup onion, chopped
2 cloves of garlic, minced
1 to 1.5-liter veggie stock or enough to cover the veggies
Sea salt and black pepper to taste
Chopped spring onion or chives (garnish)

For the garlic rye croutons

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Rye bread
Olive oil
Garlic powder

DIRECTIONS

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For the "cheesy" carrot cream

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1. Cook the carrots and potatoes in lightly salted water until tender.
2. Drain (keep some of the liquid) and add to a blender with all other carrot cream ingredients. Process until smooth cream-like texture. Add more cooking liquid if needed while blending! Set aside.

For the broccoli soup

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1. Heat cooking oil over medium heat. Sauté the onion for 2-3 minutes, stirring regularly. Then add garlic and cook 1-2 minutes more.
2. Stir in celery and broccoli and cook for another 2-3 minutes before adding the veggie stock. Season with sea salt and black pepper to taste. Cook for 20 minutes or until broccoli is soft.
3. Add to a blender to blend the soup (or use an immersion blender).

For the garlic rye croutons

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1.Brush the bread slice(s) on both sides with olive oil and garlic powder.

1. Cut into small cubes.
2. Fry in coconut oil until browned and crisp.

To serve

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Ladle the broccoli soup into serving bowls. Swirl as much carrot cream through the soup as you like. Top with croutons and spring onions or chives.

HAVE A HAPPY AND HEALTHY WEEKEND!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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FYI: For green smoothie tips, tricks, and recipes, download my FREE green smoothie eBook HERE!

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