I love making vegetable soups. They can be very nourishing and are for the most part very easy to create. And since we got such a wonderful response for my Cauliflower soup, I figured I’d share my Broccoli Leek soup with you all. See which one you like betta…
May be now is the time to make a confession - I hate cooking the same old stuff over and over again. And mainly because of that I spend years of rebelling against myself and convincing everybody around me that I hate cooking. My husband was the only one who didn’t give up on me. He kept on saying everything I made was delicious and I kept on disagreeing.
Only when I started paying attention to what’s healthy, my view changed. I figured out that it’s a whole new world out there with tons of interesting and amazing recipes. With numerous challenges on using the right kinds of ingredients to create a healthy recipe. My kitchen became the most adorable spot in the house and I became addicted to preparing new meals every day. The possibilities turned out to be endless – raw desserts, vegan treats, healthy dishes… All new, all challenging… my boredom with food was finally over.
The idea behind the colorful trio puree came to me while I was thinking of potato puree. How could I come up with a version of the potato puree, say using broccoli, cauliflower or even carrots without over complicating the ingredients. I ended up with three purees made with the simplest ingredients, just the vegetable, coconut oil, lime and salt. The challenge this time will be on you – to make your own twists by adding different herbs, spices, cheeses or whatever :) Or leave them as they are, the choice is yours. Continue Reading / See Additional Photos
I grew up on broccoli with cheese – my mother made it once a week. Such a delicious combo! Over the years I’ve turned her family classic into an even more eco-friendly and healthy modern dish . . . without sacrificing any of the flavor. This dairy-free and cholesterol-free version brims with calcium, iron and protein, while also complimented by all the wonderful antioxidants and polyphenols from the broccoli.
I like to serve this recipe “as is” (uncooked), enjoying the maximum nutritional potential of these great superfoods. If you’re craving a warm dish though, no worries — simply steam the florets lightly for a few minutes, then combine with the sauce. Either way, the delicious cheesy flavor and addictive broccoli crunch will have you coming back for a healthy second round every time.
Photographer V Blak
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