This is one of my favorite soups, partly because it’s so easy. I like to use all of the broccoli, including the stalk. You can also save your broccoli stalks that you might throw away, and use them to make this soup. The color won’t be as intense, but it’s a great way to save money and avoid waste. I also have a recipe for Vegan Mashed Broccoli, which is similar, just with less liquid. These recipes can be made paleo or vegan. For some added nutrition, I love using bone both in this recipe, but a vegetable stock or water works just as well. This recipe will be included in the ebook I’m working on called Easy Blended Vegetable Soups, which will be available for free to my monthly newsletter subscribers.

Basic Blended Broccoli Soup

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Lauren Bolanos

Ingredients

• 3 heads of broccoli
• 2 cups of water (or bone broth, or vegetable stock)
• 1 tsp sea salt
• 1 tsp black pepper

Instructions

1. Rough chop broccoli heads, including stalks, and add them to a pot with liquid.
2. Let steam for 10-15 minutes, or until fork or knife slides easily in.
3. Use an immersion blender on ingredients in the pot or transfer to a blender. I prefer my Vitamix.
4. Add more liquid if needed, for desired thickness.
5. Add sea salt and black pepper to taste.

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I adapted this recipe from a Bon Appetit on Epicurous. I made this recipe vegan because I wanted to save my last bit of bone broth for later tonight. I also changed up some ingredients based on what I had in the fridge and pantry. I’m very happy with the way it came out, it’s very sweet, savory, and a little bit spicy with all my favorite fall flavors.

Fall Butternut Squash Cinnamon and Ginger Soup

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Lauren Bolanos

Ingredients

• 3 cups of chopped butternut squash (this is rough estimate as I used what was left in the fridge. Costco and Trader Joes has them pre-chopped)
• 1 tsp of saigon cinnamon (saigon cinnamon is strong tasting, so up amount if desired or using a different variety of cinnamon)
• 3 slices of fresh ginger
• 1 tbsp of coconut sugar
• 2 cloves of garlic
• 2 small red onions (I got these from a farmer's market, 1 red onion from a supermarket would be close in amount)
• a sprinkle of chives
• 2 cups of water (or bone both if paleo)
• sea salt to taste

Instructions

1. Let ingredients boil until soft, after ten minutes garlic should be read to add to pot.
2. Use an immersion blender or vitamix to blend ingredients. Add sea salt to taste.
3. Garnish with fresh chives

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So by now, you all know I am obsessed with blended vegetable soups. They are perhaps my favorite way to eat vegetables, get comfort food, and eat something delicious and filling. It’s summer in LA and I still love my soup. Plus, it’s easy to mix up the flavors by blending in different spices. I made this recipe with water instead of bone broth, so it is vegan. I didn’t trust my leftover broth in my fridge after vacation for a week. I personally like the added health benefits of using bone broth so this recipe can also be made paleo.

Vegan Carrot Ginger Soup

 

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Prep time

20 mins

Cook time

5 mins

Total time

25 mins

 

Author: Lauren Bolanos

Ingredients

• 1 bunch of carrots
• 2 slices of fresh ginger
• 4 cups of water
• salt and pepper
• (optional) garnish with fresh chives

Instructions

1. Bring ingredients to boil/steam in a large covered pot for 20 minutes or until carrots are soft. My ginger was fresh from the farmers market with the stalk attached so it was extremely potent and fresh. You may be need more ginger depending on the quality of your ginger.
2. Blend with immersion blender or Vitamix
3. Salt and pepper to taste.
4. Garnish with fresh chives (optional)

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