My stay at the 'AusDancer’sOverseas' european office has reignited my love for soup, and how delicious a humble bowl can be.
Since then I’ve found myself experimenting, with different vegetables, spices and condiments to find and share something new.
My ‘Creamy Broccoli & Mustard Soup’ brings together potentially questionable ingredients, but when combined they somehow work.
This recipe is comforting, nutritious and can be easily transformed into a substantial meal with side of bread or cooked quinoa.
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me at Ballerina Bites on Instagram so I can see your recreations.
1 medium onion, diced
2 garlic cloves, crushed
2 small- medium broccolis
1 can full fat coconut milk
1 vegetable stock cube
1 tbsp fresh or dried thyme
¼ cup nutritional yeast
Salt & pepper to taste
1 heaped tbsp dijon mustard
To serve (optional)
Cracked black pepper
In a large saucepan add a dash of olive oil (or water) and set heat to medium.
Add the onion, garlic and sauté until the onion begins to go translucent.
Meanwhile chop the broccoli into florets, but don’t discard the storks!
Slice the woody parts off the storks, before chopping into small 2cm pieces.
Once the onion is ready, add the broccoli, coconut milk, 1½ cans of water, vegetable stock cube, thyme, nutritional yeast and salt & pepper to taste.
Stir soup, cover with lid slightly ajar, and simmer until the broccoli is tender, about 20- 30 minutes.
Once ready, stir in the dijon mustard before using a stick blender (or transferring to a stand blender) and blending until smooth.
Serve soup between bowls and top with the suggested toppings of pumpkin seeds, chilli flakes, olive oil and more cracked pepper.
Serves 4- 8 persons.
- Recipe Updated 27th March, 2019 -