You know those days when you haven't had a chance to get to the store and you have to make something out of nothing for dinner? Yeah, that was last Monday for me. Having run out of almost everything, I managed to throw together this broccoli soup and it turned out so good that I had to share the recipe with you!
Something-out-of-nothing broccoli soup
2 cups soymilk
2 bay leaves
Several sprigs of fresh thyme
Fresh cracked pepper
5 or so cloves of garlic, unpeeled
~1 Tbsp olive oil
2 cups water
~1 1/2 tsp sea salt
1/2 a large onion, chopped
1-2 stalks of celery, chopped
1 large package of frozen broccoli (or 1 bundle of fresh)
1 15oz can cannellini or other white beans, thoroughly rinsed (for protein)
- Place the unpeeled garlic cloves on a piece of foil and drizzle with olive oil. Then loosely wrap the garlic in the foil and place on a tray in a toaster oven (or regular oven) heated to 350°. Roast until fragrant and soft- ~20-30 minutes.
- While the garlic is roasting, combine the soymilk, bay leaves, thyme, and pepper in a sauce pan and bring to a simmer over medium heat. When the milk reaches a simmer, add the water, salt, onion, celery, broccoli, and beans. Bring to a boil then reduce heat to medium and cook until the broccoli is tender.
- When the garlic is ready, pour off the olive oil into the soup. Squeeze the garlic cloves out of their peel into the soup. Remove the bay leaves and thyme sprigs. Puree the soup with a stick blender until smooth-ish. Season with additional salt and pepper, if desired.
Tip: For a heartier meal, serve the soup over brown rice, quinoa, or another grain.