Friday, June 10, 2011

My "Ali" Meatless Night

I'm on a new mission to find great dinner recipes and menus that are meatless. My friend Ali told me about this great roasted broccoli soup that she makes. She raved about how easy it was, and come on - who doesn't love the taste of roasted broccoli?!

I served this soup with Ali's amazing Spinach Salad with Fennel & Apples for a fantastic and completely satisfying meatless night dinner. 

Instead of milk or cream to finish the soup I used almond milk. It was a great substitution. It made it creamy and delicious without using dairy. Next time I will skip the butter and use veggie stock instead of chicken to see if this soup can do more than just lean into it. Can it really go all the way vegan and not disappoint? Stay tuned to find out!

Ali's Roasted Broccoli Soup
Inspired by Creamy Broccoli Soup

3 heads of broccoli, cut into florets
1-2 T olive oil (to toss with broccoli)

1 T butter
1-2 T olive oil (for sauteing)
1 medium yellow onion, chopped
2 cloves garlic, minced
3 1/2 cups chicken stock
1 cup milk, cream or yogurt (I used 1/2 cup almond milk)
Salt and freshly ground black pepper

Preheat oven to 425. Toss broccoli florets with olive oil, salt and pepper. Spread over two cookie sheets so as not to crowd them. Roast for 7 minutes. Toss and return to oven. Roast for 7 minutes. Toss and check broccoli. Depending on how big or small you cut the florets, this may be enough time. You want them to be tender and a bit charred on the edges. Return to the oven if they need a few more minutes.

In a large sauce pan or stock pot over medium heat, melt butter with oil. Add onion and saute for 7-9 minutes (leeks would be really nice too, or shallots). You want it sweet and soft and NOT brown. This is key, as that sweet onion flavor is the base. Then add garlic, cook for about a minute or two, being careful not to brown. Add the chicken stock (or veggie stock!) and the roasted broccoli. Bring the broth to a quick boil, then simmer for a few minutes. Using an immersion blender or a Vitamix, puree the soup until very smooth. Stir in the milk. Season to taste and serve. 


Heidi said...

Did the almond milk make the soup taste over sweet? I've always found almond milk to have a very sweet taste to it, but I suppose with the apples being sweet maybe you don't notice it?

Colleen Terpening said...

Hi Heidi! The almond milk didn't make the soup too sweet at all. Maybe because I just used a half cup. I think if anything the nutty flavor complimented the roasted broccoli. The apples were in the salad I made to go with the soup. Enjoy!