Whilst most hearty broths benefit from a significant time simmering on the hob, this simple soup is actually one of the few dishes to taste better from less cooking time – overcooked broccoli is never a pleasant experience. Omit the cream if you wish, but be sure to return the blended soup to the pan for a few minutes so it can thicken and become lusciously smooth.
Free from milk, gluten*, wheat, egg, peanut, soya and tree nuts.
- 1 tablespoon canola oil
- 1 small onion, finely chopped
- 1 celery stick, finely chopped
- 1 broccoli head (about 500g), broken into small florets and stalk finely chopped
- 1 scant teaspoon cider vinegar
- 1 teaspoon vegetable stock granules (Massel Chicken style stock powder) of ½ vegetable gluten free stock cube
- 50ml coconut milk or coconut cream
- Salt and freshly ground black pepper
- Heat the oil in a medium, heavy based pan. Add the onion, celery and chopped broccoli stalk to the pan. Season, add the cider vinegar and gently sweat for several minutes until the vegetables begin to soften.
- Add the broccoli florets to the pan and pour in enough freshly boiled water to just cover the broccoli and no more. Stir in the vegetable stock granules or cube and allow to dissolve before simmering for 5 minutes or until the broccoli has cooked through.
- Transfer to a blender and blitz until smooth
- Return to the pan, add the coconut milk or coconut cream and gently heat. Taste for seasoning and serve.
Recipe adapted from recipe book ‘Keep it Vegan’ by Aine Carlin.
*A gluten-free diet is a diet that excludes gluten. Gluten does not exist naturally. It is formed when 2 proteins – Gliadin and Glutenin – combine during the production process when flour is mixed with water. Gluten is formed from grains such as wheat, barley, rye, and a cross between wheat and rye called triticale. A gluten-free diet is essential for managing signs and symptoms of celiac disease and other medical conditions associated with gluten.
A wheat allergy is sometimes confused with gluten intolerance or celiac disease, but these conditions differ. People with a wheat allergy have a significant immune system response to at least one of the (4) proteins that exist in wheat viz. Albumin, Globulin, Gliadin & Glutenin.