Blog | Rainbow Co-op Grocery in Jackson, MS

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Broccolicious

Posted by Admin on September 27, 2017

At Rainbow we like to encourage everyone to eat local, seasonal fruits & veggies because it improves sustainability, helps local food producers, and helps the local economy. That’s why this month we’ve been playing a game on Facebook to encourage our fans and followers to vote for their favorite type of seasonal produce that’s currently available at Rainbow. Hands down, the winner was BROCCOLI!

We promised to feature our “Seasonal Produce Showdown” winner in a custom recipe that we would share across our social media channels for you to enjoy and replicate at home. We hope this inspires you to shop locally and seasonably with us at Rainbow. And in the meantime, enjoy this awesome BROCCO-LICIOUS recipe! grin

campaign
Our Seasonal Produce Showdown on Facebook!

Our criteria were to a) feature the winning ingredient, in this case broccoli; b) make something seasonally appropriate with ingredients you can find at Rainbow, and; c) make something that can be enjoyed by anyone regardless of dietary restrictions (or easily adapted to do so.) So, this month we chose to use our star ingredient in (wait for it)...

Creamy Vegan Broccoli “Cheese” Soup!

We started with our key ingredient.

broccolibowl
Hello, beautiful.

And chopped our mirepoix (excuse our French): carrots, onion, celery and garlic.

cutveggies
Ready, set, veggie!

Then we tossed our veggies (except the broccoli… patience, my dears!) in a quarter cup of olive oil that was heating in our pot, and cooked them until the onions were translucent and the other veggies had just begun to soften, about 6-7 minutes.

Next, toss in a quarter cup of flour. This is going to mix with the oil to create a roux… it’s our secret to making this vegan-friendly soup oh so creamy. We stirred the flour into our veggie and oil mixture until it was lightly browned and free from that raw flour taste (about 2 minutes.)

Then came the glorious vegetable stock. Into the pan it went along with a good stirring to incorporate the roux. Patience is the key here, stir at fairly regular intervals while the broth thickens and comes to a simmer, about 20 minutes.

Finally we can add in our rockstar! Toss your broccoli into your soup base.

stockpot
This is all coming together so beautifully.

Then pour in the non-dairy milk of your choice, we used almond milk. Also go ahead and throw in your nutritional yeast for some cheesy magic. (We would recommend not using coconut milk, even the unsweetened kind. Coconut and cheese-y flavors don’t really mix, if you catch our drift.) Bring everything back to a simmer and let it go for 25-30 minutes until your veggies are nice and softened and all the flavors have had a chance to come together.

From here you have a VERY IMPORTANT DECISION TO MAKE! Okay, not really, but it is totally your call: you can either enjoy as is, or you can puree part or all of your soup if you prefer a smoother texture to a chunky one. We personally went half and half. We pureed half the soup in our blender and recombined it with the rest because we still wanted to retain some of those nice big bits of broccoli.

Finally, serve your soup up in a mug or bowl with some crusty bread from Rainbow and GO. TO. TOWN. Full recipe below!!

brocsoup
I love you too, soup.

Creamy Vegan Broccoli Cheese Soup

1/4c. extra-virgin olive oil (any neutral oil or vegan margarine will do)
1 big head broccoli, chopped (about 3 - 3 1/2 cups)
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
2 cloves garlic, minced
Salt & Pepper to taste
1/4 cup flour
3 cups vegetable broth*
2 cups nondairy milk such as almond milk*
2-3 tbsp nutritional yeast, depending on taste
*Feel free to adjust the liquid amounds to make this as thick or as thin as you like. Ours was medium thick, which is what we like in a hearty soup like this.

Add carrots, onion, celery and garlic to a pot heated to medium high with the 1/4 cup of oil. Cook until onions are translucent and veggies are starting to soften, 5-7 minutes.

Sprinkle 1/4 cup flour over veggies and cook, stirring constantly until the flour has obtained a light to medium brown color, about 2 minutes.

Add in your stock stirring to incorporate your vegetable/roux mixture, whisking to get rid of any lumps. Let the mixture come to a boil then reduce heat to medium low and let simmer until slightly thickened, about 20 minutes.

Add in chopped broccoli, milk and nutritional yeast. Stir and raise temperature to medium high until the mixture begins to boil. Reduce heat back down to a simmer and let cook 25-30 minutes until broccoli is tender and flavors have come together. Puree part or whole mixture if desired.

Enjoy with crackers, crusty bread, croutons or any of your favorite soup accompaniments!