Spicy Roasted Broccoli Soup | A Vegan Thanksgiving Recipe
Thanksgiving is almost here and I’m ready to show you some of my favorite recipes to Celebrate a Vegan Thanksgiving. Today’s vegan recipe is for a delicious Spicy Roasted Broccoli Soup. This recipe can easily be enjoyed as an appetizer or as an entree. It has a kick of heat that is perfect for those wanting a food that warms them up from the inside out. Make sure to check out the Vegan Thanksgiving Playlist listed below to find some more delicious recipes.
Vegan Thanksgiving Playlist: http://bit.ly/ThanksgivingVegan
This Spicy Roasted Broccoli Soup recipe was sponsored by Pomora Olive Oil. Pomora is a program where you adopt your OWN Olive Tree and Throughout the year, your farmer will keep you up-to-date with news of your olive tree and how the season is progressing. You will get EVOO or Flavored EVOO (extra virgin olive oil) sent your house 4x a year with your adoption.
Adopt Your Own Olive Oil Tree Here: https://pomora.com?aff=24 (Affiliate Link)
If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram (@vegetarianbaker & #thevegetarianbaker)
Brands I Used: (Affiliate Links)
Chef’s Foundry P600 Knives: https://chefsfoundry.com/kfe-order?affiliate_id=868832
Ventray Pro 600 Blender: http://amzn.to/2zQtJ89
A spicy vegan entree that warms you up on a cold Thanksgiving Day.
- 2 Heads Broccoli Large
- 2 tbsp Chili Infused Olive Oil
- 1 Cup Onion Chopped
- 1 Stalk Celery Chopped
- 2 Cloves Garlic Sliced
- 1 ea Serrano Pepper Deseeded & Chopped
- 3 Cups Unsalted Vegetable Broth
- 1 Cup Unsweetened Almond Milk
- Full Fat Coconut Milk For Garnish
- Salt & Pepper To Taste
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Preheat oven to 425*F
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Remove stalk from broccoli and separate florets. Place the florets into a bowl with 1 tablespoon of the chili infused olive oil and a pinch of salt & pepper. Mix to ensure the olive oil coats the broccoli.
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Place broccoli on to a parchment or silicone lined sheet tray. Place into preheated oven and bake for 18-20 minutes. The broccoli should become slightly browned.
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In a large pot, heat the remaining tablespoon of chili infused olive oil over medium heat. Add garlic and onion. Sauté until softer and aromatic.
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Add the celery and serrano pepper along with the veggie broth. Bring to a simmer and simmer for 10 minutes. The veggies should become bit softer.
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Add the roasted broccoli and bring to boil. Boil for 3-5 minutes. Remove from heat and allow to cool a little before continuing to the next step.
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Place vegetable mixture into a blender. Make sure that your blender can handle hot liquids. Blend on high until smooth. This step should take about 1 minute depending on the brand of your blender.
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Serve hot and garnish with a splash of full fat coconut milk and drizzle of olive oil. Enjoy.
More Vegan Thanksgiving Recipes:
ROASTED CINNAMON SWEET POTATOES
WHOLE ROASTED CAULIFLOWER WITH A MUSHROOM GRAVY
