The creamiest nut-free and low fat Vegan Cream Broccoli Soup the world has seen and tasted. Roasted Garlic for taste, cooked broccoli for color and nutrition, vegetable broth for warmth and corn kernels for fun.
Cuisine American, International
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
1hand fullbroccoli sprouts
1cupcooked corn kernels
Pre-heat oven to 400 F (200°C).
Peel off the paper-like outer layer of the garlic bulb, leaving intact the skins of the individual cloves and being careful to keep the bulb as a whole.
Cut the top part of the garlic in order to expose the upper part of every clove and drizzle a few drops of olive oil onto each clove.
Place garlic bulb in cocotte or other small ovenproof dish and cover (with lid or aluminum foil).
Roast for approximately 40 minutes or until soft like warm butter.
Take a 15-minute nap.
Now, wash broccoli and peel the stem with a vegetable peeler.
Cut the stem into about 1/2" (1 cm) rounds and set aside.
Cut the rest in florets and set aside.
Heat a 2 cups of vegetable broth over medium heat. Salt if necessary.
Once hot, add broccoli stem round and reduce heat to medium-low. Cover and let simmer for approximately 5 minutes.
Then add the florets and cover again and let simmer for another 10-ish minutes or until florets and stem are very soft. Use a fork to verify. Make sure to always keep the pot covered or else all the broth will evaporate.
Add soft cooked broccoli and broth plus roasted garlic cloves to a blender and blend on high for quite a while until very very smooth and silky. You might have to add 1/4-1/2 cup of water depending on how much power your blender has.
Taste for saltiness and adjust.
Add corn kernels to soup and serve.
Decorate with broccoli sprouts and extra corn kernels.