Welcome! I hope you enjoyed your first soup course at Lorna’s Tearoom Delights. It’s kind of fun to be in the middle of the potluck this time around. Last November I was near the end with my Hazelnut Stuffed Pears.
Before we go any further, I want to extend a HUGE thank you to Vegan Bloggers Unite for hosting this event. Head over there if you are looking for the beginning of this virtual online potluck. This potluck even has sponsors. How cool is that? Also, lets send some LOVE to Annie, Somer and Jason for their hard work making this Virtual Vegan Potluck a success! Yay! You guys are the BEST.
At the beginning of a meal, soup is an excellent way to prepare our bodies for digestion. Because of this, I try to eat a variety of different soups every day, year round. Warm weather soups do well served warm or at room temperature. Use less salt and heavy flavors. Use more broth and cut vegetables small so the soup doesn’t need to cook for very long. This is in contrast to the strengthening stews we crave during cooler weather, with their chunky vegetables and hearty legumes.
This soup is really easy and quick. To save a little time, bring a pot of water to a boil before cutting the vegetables. Then, when the vegetables are ready, you can add already boiling water to them and it will speed up the whole process. Replace the oats with 1/4 cup cooked brown or white rice and use tamari for a gluten-free version.
I like to use as much of the plant as possible, so the tender inside of the broccoli stems get thrown in here, too. Only the outer skin is tough, so just peel them to reveal the tender core.
The pumpkin seed dulse condiment is a great way to sprinkle more minerals into your food and I love a slightly crunchy topping. Children love most anything that sprinkles. Dulse is a seaweed that is high in iron and grows mostly on the Atlantic Coast. It’s a beautiful dark red color. This soup is also great with a spoonful of beet ketchup on top.
Creamy Broccoli Soup
1 Tbsp olive oil
1 medium onion, diced
6 cups broccoli, cut into bite size pieces, tender stem parts and all
6 cups water
1/4 tsp sea salt
3 Tbsp steel cut oats
1 cup of small broccoli florets
2-3 tsp unpasteurized shoyu or gluten-free tamari
1 Tbsp freshly squeezed lemon juice or serve with some lemon slices
1. In a medium cast iron skillet saute the onions in the olive oil. Keep the heat moderate so the onions are just barely sizzling and cook until they are soft and caramelized. Don’t let them brown.
2. Place the 6 cups of broccoli in a soup pot with the water. Sprinkle sea salt and steel cut oats over the top. Bring to a boil over medium heat and then lower the heat until the water is barely simmering. Cook uncovered for about 15 minutes. When the broccoli is tender, remove from heat.
3. In a small pot, bring 4 inches of water to a boil. When the water is boiling, add the 1 cup of florets and blanch for 10-15 seconds. Remove the florets as soon as they turn bright green. Spread on a plate to cool. Set aside.
4. Add the onions to the soup when the broccoli is tender. Puree using a standing or immersion blender. The immersion blender may yield a more rustic soup. A blender will make it creamier. Place soup in pot again and stir in the shoyu. Gently simmer 5 more minutes to cook in the shoyu. Remove from heat. Add lemon juice. Check flavors and add more lemon juice or shoyu if desired.
5. Stir in the broccoli florets. Serve with a garnish.
Pumpkin Seed Dulse
1/4 cup dry dulse,whole not flaked
1/2 cup pumpkin seeds
1. Pull the dulse apart and pick out any shells.
2. Heat a cast iron skillet on low medium and brush with a small amount of sesame oil. Add the dulse and saute stirring constantly until dulse begins to get crispy. Be careful it doesn’t burn. The color makes it a little hard to tell.
3. Transfer to a suribachi and grind into small pieces. Leave in suribachi and set aside.
4. Rinse pumpkin seeds and strain out any excess water. Heat the skillet to medium and pour the pumpkin seeds in. Stir constantly. As soon as the pumpkin seeds are dry, lower the heat. Continue stirring constantly until some of the seeds turn a very light brown and the seeds start to plump. Taste a few to see if they are cooked all the way.
5. While still very hot, transfer the seeds to the suribachi with the dulse. Grind seeds and dulse together until about 70% of the seeds are broken up.
6. Transfer to a small bowl and use as a condiment to garnish grains or soup.
If you are grinding this with a mortar and pestle, you may have better success if you omit the oil. My first try was with a mortar and pestle, and the oil just made the pumpkin seeds slide around and they were hard to crush.
I think grinding by hand yields a much better product than using a food processor.
From appetizers to desserts, on the same day over 150 bloggers link up to share vegan recipes for The Virtual Vegan Potluck. To start at the beginning of the potluck head on over to Vegan Bloggers Unite.
Or you can mosey on over to Fitting into Vegan if you are ready for another serving of soup. Thank you for dining with us!