It feels like the weather dropped 20 degrees overnight! Last week I was panting and gasping for water at the end of my sweaty run and this week I started taking out my long sleeve tops! I finally had to start wearing my wetsuit during my open water swim. (I joined a masters swim group, which has been a lot of fun! I highly recommend you find a group in your area to join.) But open water swim days are inevitably numbered. I finally got back in the pool and did some drills. I have to say, it was nice to do some speed work in the pool again after swimming in the open water all summer.That being said, it is now officially soup season! I love making warm creamy soups all fall/winter long. Most of the time soups are filled with cream, pasta, oils and a bunch of other additives. When going out and buying soup at a store I always opt for the vegan soup. This way I am sure there is no butter or cream. I also go with a vegetable broth base – something clear, not creamy – again, avoiding “cream” soups. A lot of local places in New York have tons of healthy soup options. Just keep in mind they probably have a lot more salt than you think! Yet another reason to just make it yourself.It doesn’t need to be complicated or mean dirtying a whole load of dishes. I love this cream-less broccoli soup made with So Delicious Coconut Milk, which gives it that creamy taste without the saturated fat and added calories. I went with the Unsweetened Coconut Milk for the base of this soup. It’s a really natural but rich flavor. It is warm hearty and filling and you will be amazed at how light the ingredients actually are!You can add nutritional yeast (found in your local health food store) for extra cheesiness but no worries if you don’t like it or don’t have it – it is still delicious without it. Another great make-ahead to enjoy all week long. Get ahead of Meatless Monday and prepare it today so you can enjoy tonight and tomorrow!When I went to go photograph the soup it looked really dull and unappetizing but from that moment came the best idea ever! I thought about adding some type of crunch like a healthy cracker or toast to add to the photo. And then I saw a can of chickpeas. Perfect! I thought. I’ll season them with a little salt, garlic powder and nutritional yeast, throw them in the oven and top the soup with them. That will give it that crunchy salty bite that a cracker would give but minus the refined carbohydrates and plus the bonus bite of fiber.
- 1 large onion finely chopped
- 1 1/2 cup unsweetened So Delicious Unsweetened Coconut Milk
- 1 1/2 cup water
- 32 oz or 9 cups of fresh or frozen broccoli (I used frozen)
- 1/3 cup oats
- 2 cloves of garlic
- 2 teaspoons of kosher salt to taste
- 1/4 cup nutritional yeast (optional)
- Spray a large pot with non-stick spray. Over medium to high heat add your chopped onion. Cook until translucent, mixing occasionally for around 5 minutes.
- Once onion is cooked, add coconut milk, water, broccoli, oats, garlic and salt. Bring to a boil , lower heat to simmer and cover. Cook for around 35 minutes.
- Once cooked, let cool and place everything in a blender. Add the nutritional yeast now if you are adding it. Blend until smooth and creamy. You can add extra coconut milk or water for desired consistency. Serve with crunchy chickpeas.
Note: To make crunchy chickpeas, I used canned chickpeas, rinse chickpeas if using canned. Place chickpeas on a
tray lined with parchment. Add your favorite seasonings. Cook at 350 for around 30 minutes or until golden brown.