This broccoli soup is an absolutely delicious meal! You have all the herbs adding to the flavour and with a final touch of msg! We utilize everything from each vegetable (except the eggplant stem or leaves- don’t use those they’re poisonous!). So simply this recipe is mostly no waste so for anyone interested in that type of lifestyle this is for you!
You can replace the cabbage from this recipe with any other vegetable since we are only using it to use it up in this recipe. The recipe is also vegan so you don’t have to worry about animal related products at all!
Broccoli Soup Recipe
This recipe calls for any vegetable really, but the broccoli is the star of the show here. I’d suggest using double the amount I used but we didn’t have much left in our pantry.
We will cut up the broccoli into mini broccolis then brush some oil onto them. Add them onto a tray and place in the oven. The temperature should 175 C with the fan turned on so it can evenly roast. This roasting will exemplify its flavour!
We then remove the onion skins and garlic skins, wash them and add them to a stockpot. I would suggest filling the water to double the amount of vegetable cuttings inside so that the soup isn’t too thick when the liquid evaporates.
Brown the chopped onions in a skillet, it adds a lot of flavour from the browning! If we chucked in raw onions or boiled onions into the soup the flavour wouldn’t be as great. We will repeat this step with the eggplants and the bell peppers and whatever other vegetables that you decide to add.
You’ll also want to add some black pepper to the onions and some lemon juice, brown sugar is optional. The brown sugar helps caramelise it a bit and make it taste better!
We will crush the garlic in the mortar and pestle, I prefer to use a whole garlic as it’s healthy and tasty. You can choose to use a different amount depending on taste.
We add the oil/lard to a skillet on medium low and add the herbs. The herbs include: basil, parsley, rosemary and thyme. We also add the garlic, we will mix them until the aroma releases then quickly put it to the side to add to the soup later.
Strain the stockpot into a bowl then remove the vegetable cuttings, add the liquid bowl and the vegetable bowl into one pot then boil.
We will boil this for ten minutes, make sure all the vegetables are in there. Add the herb oil and then add msg and boil water in a kettle then add it to a separate measuring cup and add two stock cubes (vegetable) mix then add to the pot. Mix everything in then wait 30 minutes after boiling so it cools down so it doesn’t destroy the blender
- 2 stock cubes
- 1 whole broccoli
- 2 onions
- 1 whole garlic
- 1 bell pepper
- half eggplan5
- 1 tbsp cabbage
- 1 tbsp parsley
- 1 tbsp basil
- 1 tbsp rosemary
- 1 tbsp thyme
- 2 pinches MSG
- 2 tsp black pepper
- 1 tbsp lard
- 1-2 L water
- Roast the broccoli in the oven for around 10 minutes to add extra
- Take the onion skins from the onion and the garlic skins from the garlic, add it to a stockpot and wash then add water then boil for half an hour.
- Add the chopped onions to a skillet then brown them, once browned add the lemon juice for taste and some black pepper.
- Once onions are browned put them into a separate bowl and then chop up the eggplant.
- Add the eggplants to the skillet then brown them as well, once browned add them to the bowl.
- Chop up the bell pepper then start to brown it, doing the same as before- adding it to the bowl once done.
- Grind up the garlic in a mortar and pestle. Add oil to a medium low heated skillet then add the garlic and herbs. Mix for a minute until you can smell the aroma.
- Remove the vegetable cuttings and onion garlic skins from the stock pot then add the liquid to a bowl. Add the contents of the two bowls (liquid and vegetables) then add them to a pot. Add the broccoli as well and cook for 10 minutes.
- Add the herbs and garlic to the pot then bowl water and mix two stock cubes in a measuring cup.
- Add the resulting liquid to the pot then mix it in. Leave it to rest until it's not boiling hot so that it doesn't damage the blender. Around half an hour.
- Blend until smooth, fill half the blender so that it doesn't overflow and keep doing this until all the soup has blended.