Vega’s Chef takes on Cream of Broccoli & Cauliflower Soup

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We had the privilege of trying this decadent Cream of Broccoli and Cauliflower Soup at the Vega Headquarters last week courtesy of their in house chef, Morgan Shupe. It was the perfect accompaniment to our big salads from the salad bar: lettuce, spinach, kale, quinoa, sprouts, mushrooms, tomatoes, cucumber, avocado, chickpeas, and drizzled with Vega Antioxidant EFA Oil Blend – oh my!

Serves 4- 6

Ingredients:

1 tsp coconut oil

1 onion, diced

1 bunches broccoli, cut into small pieces

1 head cauliflower, cut into small pieces

4 cups vegetable broth

2 (15oz)cans Coconut milk

Salt and Pepper

Method:

Heat coconut oil in pot. Add onion and cook until translucent.

Sauté broccoli and cauliflower 2-4 minutes or until tender.

Add stock, coconut milk, salt and pepper. Simmer until broccoli and cauliflower is fork tender, about 5-8 minutes.

Puree the soup until smooth. Taste and adjust seasoning as needed.

Top with Vega Antioxidant EFA Oil Blend and sprouts

Thank you to the Vega Team and Morgan Shupe for their hospitality!

Find out more about Shupe’s Soups:

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~The Vegan Project

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