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I had broccoli stalks (plus a bit of whole broccoli leftover from the night before). I had nutritional yeast. Could it work?
The soup doesn't have the sharp tang that you'd get from a crumbly, blue-veined Stilton - but the addition of nutritional yeast at the end does give it a slight, nutty cheesiness. The soup is creamy, thick and perfect for sipping on, through misted up glasses on a rainy, muddy day.
1 onion, peeled and chopped
2 cloves of garlic, peeled and chopped
1 tsp coconut oil
A large cereal bowlful of broccoli stalks, washed (or about 250g whole broccoli)
handful of other leftover greens, if you have them (not essential)
500ml vegetable stock
nutritional yeast, to taste (I used 1 scant tablespoon)
salt to taste
First, melt the coconut oil in a medium-sized saucepan and fry the onion and garlic until softened. Roughly chop up the broccoli stalks and add to the pan, allowing them to cook in the oil for about a minute. Pour in the stock, along with a handful of any other greens you have leftover in the fridge (now's the time to use them up), and simmer until the broccoli is tender.
When the stalks are tender, blend the soup until smooth. Taste, and then season with salt if it needs it (it probably will). At this point you can swirl in a small spoonful of coconut cream for a more creamy texture, or leave it as it is. Take it off the heat and sprinkle in nutritional yeast flakes to taste - I found about a tablespoon was just right. Stir, and then serve straight away, while hot.
Here's the blender I use to make smooth, creamy soups like this one - it's also handy because it comes with a larger attachment for blending in a saucepan and attachments for chopping, too.
I've entered this into Phoenix Helix's 57th Recipe Roundtable - go have a look for more AIP inspiration!
Looking for more AIP recipe inspiration? Do have a look at my AIP Resources page for more AIP-compliant ebooks, programs, bloggers and books.