För recept på svenska, klicka här: Broccoli- och potatissoppa med timjankrutonger
That colder weather equals soup season is established since forever. We make no exception. From no soups at all since May, we’re now having it for dinner at least a few nights every week. Some we cook from recipes we have here on this website, others from our cookbook selection and a good portion we make from whatever leftover stuff we find in the fridge. We lean towards blended soups in general – something so comforting about that creaminess – but won’t say no to other versions either (a non-blended favorite is our Onion Soup with Kale and Chickpeas).
It’s not the first time we rely on a velvety smooth oat milk-white bean blend instead of heavy cream – and it sure won’t be the last time either. A plant based alternative that comes with a very low CO2 footprint and plenty of nutrients? Sign us up! Otherwise, this is just another weekday friendly and cheap meal, very much in the same category as this Simple and Creamy Green Pea Soup and this Carrot-Ginger Soup with Sweet Potatoes. It comes together fast and serves a crowd, can be frozen and of course also brought as lunch the next day (however using a glass jar with a screw top lid is advised to minimize any leaking risks). The toppings make it more fun and brings even more flavor, but hey, don’t let not wanting to make croutons prevent you from making the rest of the recipe. With a thick slice of good-quality bread on the side instead, it’ll be a wonderful meal, ready to warm you up inside out. Enjoy!
Makes 6-8 servings
2 standard sized broccoli heads, stems included (~500 g)
1 large leek, white and green parts
6-7 medium waxy potatoes (~600 g)
2 garlic cloves, minced or pressed
1 tbsp dried thyme
2 tbsp bouillon powder (equals 2 cubes)
6 dl cooked white beans
5 dl oat milk
1 dl crème fraîche (we used oat based from @oatly, no affiliation)
1 tbsp balsamic vinegar
A few pinches cayenne pepper
Canola oil, salt and black pepper
8 slices of bread (preferably a day or two old)
3 tbsp olive oil
25-30 sprigs of fresh thyme (equals 2 tbsp leaves)
4 garlic cloves
A pinch or two of salt
Thyme croutons (see above for ingredients and below for instructions)
1 1/2 dl toasted pumpkin seeds
Additional fresh thyme
- Slice the broccoli stems and break the crown into smaller florets. Slice the leek, and make sure to use more or less the entire thing (rinse it thoroughly once again when you get to the green part). Peel and cube the potatoes.
- Heat up a splash of canola oil in a large pot over medium heat. Add the sliced leek and 1/2 tsp salt and let it sauté for about 2-3 min. Add in broccoli and potatoes, and continue cooking for another 2-3 min. Add in garlic and thyme, stir and let cook for an additional 1-2 min. Then, pour in 1.7 liters of water, add the bouillon and bring to a boil. Lower to a simmer, and leave it be for about 15 min, or until both broccoli and potatoes are soft.
- In the meantime, blend white beans and oat milk until velvety smooth.
- To make the croutons: cut the bread into cubes. Smash the garlic cloves with the flat side of the knife. De-stem the thyme and give the leaves a rough chop. Heat up the olive oil in a pan over medium heat, and add the bread cubes, garlic, thyme and salt to the pan. Flip the bread cubes around until they’re golden and have crisped up. Remove the garlic and set aside the croutons.
- Once the vegetables are soft, add the “bean cream” and creme fraîche and give it a good stir. Using a stick blender, blend the soup until completely smooth. Add in balsamic vinegar and cayenne pepper, and then season to taste with salt and black pepper.
- Serve in big bowls, topped with thyme croutons, toasted pumpkin seeds and some fresh thyme.