Wait!! Broccoli again? Yes, true. I absolutely love broccoli, you can tell me right now. I saw a video on the Youtube from Entertaining with Beth channel that she made a broccoli soup that just looked so tasty. Then I decided to cook my version.
For you who are not fans of broccoli, don’t worry, this time I use broccolini the baby version of broccoli. I always thought it was the more delicious version of broccoli, worth to try if you never tried before.
Roasting the broccolini makes it taste amazing but keep in mind I didn’t roast it too much, as I didn’t have that much to roast with.
If you hardly find the broccolini, still you can substitute it with broccoli if you want, for the soup. Though try not to do that with the roasted version as I think roasted broccolini has a unique, crunchy taste on their own that broccoli can’t seem to replace.
Be sure that you’ve made the soup halfway, then make the roasted broccoli, only because the soup takes much longer and you don’t want the broccolini roast to get cold, as they lose that crunch. Do check the oven, because 8 minutes may not be enough for some.
- 1 tablespoon extra light olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 1½ cups broccolini
- 1 russet potato (or 5-6 mini red potato)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried dill
- ⅛ teaspoon ground ginger
- A few sprinkles ground pepper
- A pinch of red pepper flakes
- 3 cups water
- ¼ cup unsweetened almond milk
- 1 tablespoon white wine/white cooking wine
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon Himalayan/sea salt
- 1 scallion
- 1 tablespoon extra light olive oil
- 6-7 stalks broccolini
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon Himalayan/sea salt
- A few sprinkles ground pepper
- Soup: Finely dice the onion into small cubes, and chop the garlic into small pieces and put it in a saucepan with a tablespoon of extra light olive oil. Turn the heat on medium high (5-6) and saute the onions and garlic for about 10 minutes, stirring all the time.
- Meanwhile, cut the broccolini into small pieces, and peel the potato and cut it in small pieces too. The smaller they are, the faster they’ll cook.
- After cooking the onions for 10 minutes, add the broccoli, potatoes, onion powder, garlic powder, dried thyme, oregano, basil, dill, ginger, pepper and red pepper flakes. Stir and cook for 2 minutes, then add the water, almond milk, wine, extra virgin olive oil and salt.
- Stir and cook for about 2 more minutes.
- Turn the heat down a notch (4-5) and put the lid on and let it simmer for about 20 minutes. Meanwhile, chop up the scallion into small pieces and a minute before you turn the heat off, add the scallions and stir.
- Put everything in a high speed blender and blend until it becomes a thick soup. Add a pinch of herbs (dried oregano, thyme, basil) as garnish and serve with roasted broccolini.
- Roasted Broccolini: Preheat oven to 350°F (176°C).
- Drizzle the olive oil over the broccolini in a small bowl, then add the onion powder, garlic powder, salt and ground pepper.
- Massage all the spices and oil thoroughly into the broccolini until everything is evenly coated.
- Bake in the oven for about 8-10 minutes (may take longer if your oven hasn’t been properly heated up yet).
