Whether you are vegan, veg-curious or just trying to eat a healthier diet, Nava Atlas‘ newest title, Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes, is a great resource. Packed with more than 150 recipes, Plant Power not only shows you how to make great plant-based dishes with an array of vegetables, legumes and fruit, but also how to shop and stock your pantry and refrigerator, as well as plan meals throughout the week.I first tried Nava’s cream of broccoli soup, which is made by blending white beans with broccoli, peas and dill, and balanced out perfectly with a touch of lemon juice. This vibrantly green soup is easy to make in less than 30 minutes and leftovers heat up nicely the next day. See the recipe below to make Nava’s soup for yourself and, if you are hungry for more, the kind folks over at HarperOne are offering a free copy of Nava’s book through this post.
The winner of this giveaway is Johanna, congrats!
For a chance to win a copy of this gorgeous hardcover cookbook with tons of interior photography shot by Hannah Kaminsky, just leave a comment below that includes your favorite go-to plant-based dish. I’ll randomly draw a winner on November 25. Please leave your email or some way to contact you in your comment in case you are drawn as the winner. Shipping is limited to US and Canada only. Good luck!
Vegan Cream of Broccoli Soup
Yield 6 servings
Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission.
A longtime favorite in our family of broccoli enthusiasts, this soup gets a thick, creamy base from pureed white beans or tofu. The addition of green peas at the end of cooking time brightens the color and heightens the flavor of the soup. This is great served with many kinds of wraps or sandwiches, or with a colorful main dish salad such as Taco Salad.
- 1 1/2 tablespoons extra-virgin olive oil or 3 tablespoons vegetable broth or water
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced (optional)
- 32-ounce carton low-sodium vegetable broth or 4 cups water mixed with 2 to 3 teaspoons salt-free all-purpose seasoning blend (such as Frontier or Mrs. Dash)
- 5 to 6 cups coarsely chopped broccoli florets and peeled stems
- 2 cups frozen green peas, thawed
- One 15- to 16-ounce can great northern beans or cannellini, drained and rinsed, or one 12.3-ounce package firm silken tofu
- 1 cup unsweetened rice milk or other unsweetened nondairy milk, plus more as needed
To finish the soup
- 2 cups finely chopped broccoli florets
- 1/2 cup chopped fresh dill or parsley, or a combination, plus more for garnish
- Juice of 1/2 lemon, or 2 tablespoons bottled lemon juice, or to taste
- Salt and freshly ground pepper to taste
- Heat the oil, broth, or water in a soup pot and add the onion. Sauté over medium heat until translucent, then add the garlic if desired. Continue to sauté until the onion is golden.
- Add the broth and broccoli. Bring to a simmer, then cover and simmer gently until the broccoli is tender but not overcooked, about 8 to 10 minutes. Add the beans or tofu and half the green peas. Continue to cook just until everything is nicely heated through.
- The easiest way to puree this soup is to simply insert an immersion blender into the pot and puree until it’s as smooth as you’d like it to be. You can also leave it a bit chunky. If you don’t have an immersion blender, transfer the mixture to a regular blender and puree (don’t overprocess!), then transfer back to the soup pot. Add enough nondairy milk to give the soup a medium-thick consistency.
- To finish the soup, add the remaining green peas, the finely chopped broccoli florets, the chopped herbs, and the lemon juice. Stir together, then season with salt and pepper. Cook over very low heat for 5 minutes longer, or until the finely chopped broccoli florets are tender-crisp, then serve.