BROCCOLI 'VICHYSSOISE': vegan, easy, kid-friendly

Perfect for a Dads' Day celebration: lovely and mellow, hot or cold...

Mellow, smooth Vegan Broccoli 'Vichyssoise':
 thoroughly green treat alongside Cornbread with bell pepper & green onions

The blogger has an inordinate fondness for broccoli.  It's the taste of it and the health benefits.  Whether it's hot in stir fries, steamed or floating in soups as a garnish, or in substantial salads it's easy to get through a lot in a lifetime.

Broccoli Soup however has been problematic.  Most broccoli soups involve cheese and/or potato or rice, both of which are on my proceed-with-caution list.  

This soup, inspired by the BBC's Good Food site, hits all the right buttons.  It's green through and very tasty with a lovely mellowness.  For art's sake, a swirl of dairy or vegan yoghurt or cream prettifies it nicely.  But essentially, it's a dieters' delight.  

It's a great opportunity to use up broccoli stems and any green bits in your vegetable drawer.  67 included leftover cucumber and mange tout with no ill effect.

Cost: £2'ish

Serves: 4, multiplies easily

Ingred:

    1/2 tablespoon olive oil

    1/2 med to large onion

    med garlic clove, grated

    200-300gr/7-10.5oz broccoli,

        flowers & peeled stems

    100gm/3.5oz frozen peas 

    100 gm green leaves: chard, lettuce OR mange tout, snap peas or green beans 

    2/3 litre good stock (granules or cubes are ok)

    1/2 teaspoon sumac (or lemon zest)

    juice of half a good-sized lemon

    plenty of salt & pepper

Garnish: peas, mushrooms or croutons; yoghurt or cream; smoked paprika  

Method:

1. Heat oil in a good sized heavy-based pan over med high heat
2. Add onions, cook without browning 8 mins; turning down heat slightly if necessary
3. Add the vegetables and stock; turn heat to high until it boils; turn heat down to med low; cover; cook 25 mins
4. Add sumac, lemon juice and salt & pepper.  Taste.
5. Cool 5-10 mins; process to a smooth puree using a stick or bowl blender
6. Serve warm, or cold with a swirl of plant or dairy cream/yoghurt
7. Garnish with peas or thinly sliced mushrooms sautéed in a bit of oil & drained on kitchen paper

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 This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.