This week inspired some broccoli soup to warm things up with a delicious healthy meal. It's a quick and easy to make this dish, and while I am personally a huge fan of cheese, it can be made vegan (indicated with with a V) if you prefer not to eat animal products. Feel free to adjust the cumin if you're not a fan of the Indian flavor, but I really enjoy how it adds a little unexpected savory flavor, especially if you are preparing this as a vegan dish. My friend Jeremiah makes his broccoli soup with a little curry powder, which you could also try out as another variation.
1 medium onion, chopped
1-2 cloves garlic, minced
1 TBSP butter or coconut oil (V)
1 tsp cumin seeds
1 large bag of broccoli florets (about four cups of broccoli)
1 box of vegetable broth
1.5 cups of cream (omit for V, or try coconut cream for more thickness/texture)
Shredded cheese (omit for V, I used gouda and parmesan for a lot of umami / savory flavor)
Salt and pepper to taste
Sauté the onions and garlic in your butter/coconut oil until soft. Add the cumin seed and cook for a few minutes. This helps the flavor to begin coming out of the seeds.
Add broccoli, broth and cream (if using). Allow to come to a boil, then reduce heat. Use a stick blender (immersion blender) to whip everything together and break up the broccoli pieces. You could also do this in a food processor or regular blender, but take care with the hot mixture!
Once blended, add your cheeses and heat until they are melted and well mixed. Taste and add salt and pepper to your liking. Serve as is, with more cheese on top, with croutons or toasted pumpkin seed on top. Enjoy!