Monday, September 26, 2011

Dinner of Broccoli Soup, Vegan and Gluten-Free . . .

Everyone has had a bit of a cold lately . . . The weather has been taking an Autumnish tone . . . 
So in respect of sniffling noses and colder days, there has been a fair amount of 
soup consumed around here . . .
 The first soup was a fiery tortilla soup with fresh grown cayenne, and thai peppers . . .
 Tonight's soup started with potatoes,
 and as it grew into its full form
 took on an Indian flavor . . . 
 Broccoli and Potato, vegan and gluten-free soup
In a pot with an inch or so of water, simmer until extremely soft:

3 new potatoes, sliced thinly

Add and simmer a bit longer:

1 cup cooked garbanzo beans
2 teaspoons yellow curry powder
4 cups water


8 cups fresh broccoli, chopped finely
Pinch nutmeg
Dash of dill
Salt and black pepper to taste
A generous squeeze of lemon

Optional: Cayenne, chili powder or pepper flakes.

                                                       Hope you all are staying well  ~ Marica


  1. I am always on the search for new soup recipes. This looks yummy.

  2. Hey Marica, it's Jess your old tablemate from ECE in Spring. :) I stumbled across your blog and so love reading and seeing and soaking in your creative juices! So much inspiration. Also, I found this opportunity and thought of you: (read the jovial pasta post). Peace!

  3. P.S. have you tried coconut milk and ginger in vegan broccoli soup? delicious!

  4. Jess, Wow, hey there . . . : ) I have not tried coconut milk in broccoli soup with ginger, but it sounds amazing!! Hope your doing well . . . hugs, Marica

  5. Okay, I'm trying the recipe both ways! Thanks for putting it in -- I so love soup this time of year!