Vegan ~ Gluten Free

Broccoli & Collard Green Soup
garnished w/ almond yogurt, peas, pumpkin seeds, sunflower sprouts & hemp seeds
In NYC there is a place classed juice press & I used to get their green soup all the time! It was the perfect bowl of soup when I only had 30 minute lunch break. Ah I was so obsessed with it I used to get a whole carton & bring it home.
Now I can't get it anymore so decided to make a similar one for those days I'm craving it. This version isn't exact but it was close enough! I love the way the spirulina adds a different flavor because who usually puts the in anything but a smoothie.
For the garnish I just used what we had around the house. I had Kite Hills Almond Yogurt & a pack of peas that I boiled the night or two before.
Top the soup you can also add some nutritional yeast! It's delicious!
Ingredients:
5 cups Vegetable Broth (or water)
1 small Onion
1 head of Broccoli
5 Cremini Mushrooms
1 medium Carrots
4 Callard Greens, leaves
¼ tsp. Spirulina
½ tsp. Balsamic Glaze
¼ tsp. Shawarma spice
â…› tsp. Salt
Garnish (this the garnish amount for a personal bowl):
½ tbsp. Peas
1 tsp. Almond Yogurt
1 tsp. Pumpkin seeds
â…› tsp. Hemp Seeds
2 Sunflower Sprout, leaves
Directions:
Everything is going to be blended so you don't have to be so precise about the size.
Cut the onions in half & then cut into medium size cubes. Sautee in the pot with a little water or oil.
Peel & cut the carrots then add them to the pot with the onions. Let those cook for a few minutes.
Add a little water if you need. Then add cut broccoli florets & sliced mushrooms.
Then, cut the collard green leaves into thin strips. Add them to the pot with the rest of the vegetable broth. Cover & let cook on a medium low flame for about 45 minutes.
Once the vegetable are al soft & cooked let the soup cool for a bit before adding to the blender (When adding hot liquid to the blender don't fill it to high & place a towel over the top while you blend so the steam comes out. If you have a hand blender that works well & you can just blend it up right away.
Once the liquid is blended at it to another pot & repeat until the whole soup is blended. The soup should have no chunks & be extra smooth.
Add in the spices & balsamic glaze. Mix it well & reheat.
Once the soup is boiled scoop some out into the bowls & top with the garnish.
For the garnish I usually swirl the yogurt around the top & then sprinkle the rest of the stuff where ever it falls.
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