Vegan broccoli cream soup

Ingredients for 4 servings:

• 300 g broccoli
• 200 g potatoes
• 1 onion(s), red
• Garlic clove(s), 1 – 2 cloves, optional
• Vegetable broth, 1 – 1.5 liters
• 1 can coconut milk, approx. 400 ml
• 200 ml soy milk (soy drink)
• 20 ml soy sauce, light
• Salt
• Rapeseed oil for frying
• Sesame, optional
• Nut oil, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with potatoes and coconut milk

Cut the potatoes into small cubes and fry in hot oil until lightly toasted. Add the diced onions after about 2-3 minutes. If you like, you can also add 1-2 chopped garlic cloves. Cut up the broccoli and set aside about 100g of the florets. Chop the stalks and add them to the pot. Roast everything for about 10 minutes. Caution: Only a light browning should be visible; reduce the heat if necessary! Add the vegetable stock and bring to a simmer. Cook the stock until all the ingredients are soft, this takes about 20 minutes. Puree everything with a hand blender. The consistency should be nice and creamy thanks to the potatoes. Bring the soup to a boil. Be careful, it can burn. Add the coconut milk and the soy milk to the soup. Heat everything slowly; do not boil, otherwise the soy milk will separate. While heating, simply add the small broccoli florets and heat for about 5-7 minutes. (Do not boil!) Season the soup to taste with salt, soy sauce, and a little sesame or nut oil, if desired. Tip: If you like, you can also roast the broccoli florets in a pan and then add them to the soup at the end. For 4 servings, one serving has 350 kcal.