Roasted broccoli and walnut soup. A lot of creamy vegan soups use cashews or coconut cream, which is great, but those ingredients do add a little extra fat to the soup. Heat the clarified butter/ghee and extra virgin olive oil. Add the broccoli, potato and walnuts.
Toss well and distribute the broccoli evenly across the dish. Check occasionally to ensure that the walnuts aren't burning. Remove when the broccoli is slightly browned and crispy on the edges.
Hey everyone, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, roasted broccoli and walnut soup. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
A lot of creamy vegan soups use cashews or coconut cream, which is great, but those ingredients do add a little extra fat to the soup. Heat the clarified butter/ghee and extra virgin olive oil. Add the broccoli, potato and walnuts.
Roasted broccoli and walnut soup is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It's simple, it is quick, it tastes delicious. Roasted broccoli and walnut soup is something which I've loved my entire life. They're fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have roasted broccoli and walnut soup using 0 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Roasted broccoli and walnut soup:
In a large skillet, heat olive oil over medium-high. Add red-pepper flakes, season with salt and pepper, and transfer to a serving bowl. Great recipe for Roasted broccoli and walnut soup. Our neighbour had too much broccoli and generously gave us three large heads.
Steps to make Roasted broccoli and walnut soup:
- Step 1 Preheat your oven to 400 F. Chop the broccoli into large chunks (a bit bigger than bite-sized). Don't worry about uniformity, they'll all get blitzed anyway. Throw the broccoli into a large mixing bowl and drizzle with a good amount of olive oil (I actually used leftover bacon grease from breakfast). Add a few sprinkles of salt and toss to coat. Spread the broccoli out on a foil-lined baking sheet..
- Step 2 Lop the top off the head of garlic; just enough to expose the cloves inside. Wrap the garlic head in foil, with the chopped part open. Drizzle the garlic with a bit of olive oil (or bacon grease) and add a pinch of salt. Nestle the garlic in amongst the broccoli and put the tray in the oven for 1 hr to roast..
- Step 3 Add a glug of olive oil and a tbsp butter to a medium pot on medium heat. Add the onion and let cook 2 or 3 minutes until softened and starting to brown. Carefully pour in the brandy and let cook 1 minute until most of the liquid boils off. Break up the garlic head you just roasted and squeeze the garlic out of the cloves and into the pot. Sprinkle in the cumin and add the roasted broccoli. Stir to combine..
- Step 4 Pour the stock into the pot and turn the heat down to low once it reaches a simmer. Season with a pinch of salt and a few grinds of black pepper..
- Step 5 Add the walnuts to a small pan and put it on medium-low heat. Remove the nuts once they're warmed though and smelling roasty, about 3 or 4 minutes..
- Step 6 Add most of the walnuts to the pot of soup. Using an immersion blender, blitz the soup thoroughly. It won't get completely smooth, but it shouldn't be chunky either. Stir in the cream, then check the seasoning. Turn the heat back up to medium and bring it to a simmer one last time before serving. Garnish with the remaining walnuts and a dollop of Greek yogurt or sour cream..
Now, I like broccoli as much as the next person, but that's a lot of broccoli. Rather than cooking it a bit at a time and risk having it spoil before we got through it. Reserve some broccoli florets for garnishing. Drop the vegetables into a pot along with broth and coconut milk. Puree the soup using a stick blender.
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