Once again, it feels like it's been ages since I last posted on the blog...
I was pretty pysched to keep going after my last post and made this massive list of recipes I wanted to share for the first half of 2022. I even made a batch of vegan sausage rolls that were delicious. (I had to exert a lot of willpower NOT to eat them all before shooting). However, the photos came out looking like crap..
The lemon pie that I shot just days before came out looking great, and the backdrops and the phone camera were all the same. Which left one important variable - sunlight. While natural light is great to shoot with when the angle and its intensity are ideal, it's hard to predict and control. This is why I decided to set up a little home studio in my spare room and learn to work with artificial light. The process took some time, mainly because it took ages to receive some of the items. (Thanks Auspost eyeroll) But now it's all done and I'm pretty excited to see what I can produce in a more controlled environment.
I got this sudden burst of motivation today (influence of 22/02/22?) and had a quick look at my list. Broccoli soup was at the top of the recipes I wanted to share and I hadn't had some in ages. And it turned out absolutely delicious.. especially with that tangy cashew cream on top.
Broccoli has a lot of health benefits to boot, as they contain:
- High levels of Vitamin C
- A good dose of fiber
- Sulforaphane, which was found to have anti-inflammatory effects
- Potassium, which promotes heart health. (Source)
And these are just to name a few. So you really can't go wrong with broccoli.
I highly recommend giving this soup a go, especially if you're in colder parts of the world. If you try this recipe, please let me know what you think in the comments section below!
Finely chop the onion and carrot. If using frozen broccoli like I did, pour in the contents to a large pot. If not, cut them into florets first.
Add the veggie stock, almond milk and salt to taste.
Bring to a boil over medium-high heat, stirring often. Once boiling, bring the heat down to low, cover and cook for 25 mins or until all the veggies are soft and tender.
Note: As I was cooking, mine kept bubbling up. I think this happens due to almond milk. So make sure to stir it often even when simmering.
Soak cashews for 1 hour before hand. (If you have a high-speed blender, you can omit this step.
Blend all ingredients in a blender. Pour dollops of the cream on top of the soup. Garnish with basil and enjoy!
Ingredients
Directions
Finely chop the onion and carrot. If using frozen broccoli like I did, pour in the contents to a large pot. If not, cut them into florets first.
Add the veggie stock, almond milk and salt to taste.
Bring to a boil over medium-high heat, stirring often. Once boiling, bring the heat down to low, cover and cook for 25 mins or until all the veggies are soft and tender.
Note: As I was cooking, mine kept bubbling up. I think this happens due to almond milk. So make sure to stir it often even when simmering.
Soak cashews for 1 hour before hand. (If you have a high-speed blender, you can omit this step.
Blend all ingredients in a blender. Pour dollops of the cream on top of the soup. Garnish with basil and enjoy!
