Did you know that yesterday was World Vegan Day? I celebrated by eating a vegan breakfast, vegan lunch, and vegan dinner. Oh wait, I always do that! The best part of lunch was my broccoli soup:
No-Cream Cream of Broccoli Soup. Yes, it’s green and therefore doesn’t look so appealing. But looks can be misleading. Didn’t you ever watch Beauty and the Beast?
No-Cream Cream of Broccoli Soup
- 2 packages mushrooms, such as baby bellas (8 oz packages)
- 2 packages broccoli (500 grams raw broccoli)
- 2 cups broth, such as Pacific mushroom broth
- 2 tbsp minced garlic
- 2 tsp salt, or to taste
- Some of the broccoli soaking liquid – I use about 3/4 cup, but if you want your soup even thicker, you can add less
- 1 cup milk of choice – for creamier soup, you can switch the amounts of broth and milk
- Add 2 tbsp oil or buttery spread if you’re not a fan of fat-free soup
Along with the soup, I had leftover stir-fried veggies cooked up with bbq sauce, over spinach, and a new favorite English muffin: Rudi’s spelt English muffins. These muffins have a bit of a sourdough-like flavor, but they’re soft and crumbly. I cut one in half, added vegan butter, then toasted that baby (but not enough for the muffin to lose its softness). The bread and butter of comfort.
Then I used the “Soggy Muffin” trick. This one’s a bit embarrassing, but I swear it’s delicious: Cut the muffin in 1/2 and spread on your vegan butter. Right before eating, pour a little water over the muffin (I don’t even usually bother toasting it) until it’s soggy. Then microwave for 45-ish seconds, sprinkle with a little bit of salt, and eat. The muffin will be all mushy and gooey, which is exactly how I like them!