Broccoli is a friend to your liver, containing a compound called sulforaphane, which has been shown to inhibit the growth of free radicals, those nasty molecules that age us and make us feel more tired than we should. But if knawing on a piece of broccoli isn't your idea of fun, then this creamy broccoli soup is a delicious way to incorporate some into your diet. Add a few croutons to your bowl, or serve with your favorite whole grain crusty bread.
1 tablespoon olive oil
1/2 cup onion, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 15-ounce cans of vegetable stock
4 cups broccoli, cut into florets and stems thinly sliced
1 cup non-dairy milk
1/2 teaspoons salt and pepper
1/4 teaspoons dried sage
1/4 teaspoons dried tarragon
Heat the olive oil in a medium pan. Add the onion and celery. Sauté until vegetables are fork-tender. Add the garlic and continue to cook, stirring continuously for one to two minutes. Add 2/3 of a can of vegetable stock and the broccoli to the pan, cover. Continue to cook until broccoli is tender, about 10 to 12 minutes.
Next, stir in the remaining stock and the milk. Add the salt and pepper, sage, and tarragon and continue to cook, occasionally stirring until soup begins to simmer.
Remove the pot from the heat. Using an Immersion Blender, carefully blend until the soup is smooth. If you don't have an immersion blender, allow the soup to cool slightly, ladle the mixture into a blender or food processor, blend in batches if necessary, and blend until smooth. Return the soup to the pan and reheat it over medium heat.
Top each serving with shredded vegan cheese, toasted bread, or croutons if desired.