Monday, June 6, 2011

Carrot, Ginger & Broccoli Soup with Vegan Bread - Recipe

In a medium skillet, heat a little bit of olive oil
Throw down 1/2 a red onion, chopped, plus a garlic clove, chopped, and a big nub of grated ginger

Separately, pour about 2 inches deep of water, and a metal strainer across the rim of the pot (setup for steaming)
chop broccoli and carrots, and steam those baybays until they're soft. Add those to the separate skillet, then pour 3 cups of low-sodium vegetable broth, reduce the heat
Sprinkle a tablespoon of cumin
Crack some pepper into the mix as well
Some chilli flakes add a solid kick
a tsp of ground ginger (optional)
a pinch of salt

Using a handblender, or a food processor, or some sort of other blender-type device and smooth the soup to soup-consistency

Serve warm with a slice of Vegan Bread

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