Are there any other soup nerds here on steemit? I didn't know it was a thing until one of my table guests mentioned that this was a lot of work to create a soup... she called me a soup nerd, quickly adding that it was super delicious but she would never put all that work into a soup.

Well, I do. I love soups and this, while indeed being a lot of work, was the best soup I ever had. Does that make me a soup nerd? Probably. But I'm fine being a soup nerd.

It was super filling, crunchy, heartwarming and oh so creamy. Can I also turn you into a soup nerd with this yummy recipe? Like said it was a lot of work but it is worth it. Trust the soup nerd, right?

Empty plates and people asking for seconds is always a good sign!

Broccoli Soup with "Cheesy" Carrot Cream

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Ingredients

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For the "cheesy" carrot cream

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1 potato, peeled and chopped
1 carrot, chopped
1 clove of garlic
2-3 tbsp nutritional yeast
1 tbsp lime juice
2 tbsp water
1 tbsp extra virgin coconut oil
Sea salt and black pepper to taste

For the soup

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1 cup celery, chopped
5 cups broccoli florets and stems
1 cup onion, chopped
2 cloves of garlic, minced
1 to 1.5 liter veggie stock or enough to cover the veggies
Sea salt and black pepper to taste
Chopped spring onion or chives (garnish)

For the garlic croutons

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Rye bread
Olive oil
Garlic powder

Directions

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For the "cheesy" carrot cream

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1. Cook potatoes and carrots in lightly salted water until tender.
2. When ready, drain and add to a blender with all other carrot cream ingredients until smooth cream-like texture. Set aside.

For the soup

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1. Heat cooking oil over medium heat. Sauté onion for 2 to 3 minutes, stirring regularly. Then add garlic and cook 1 to 2 minutes more.
2. Stir in celery and broccoli and cook for another 2-3 minutes before adding the stock. Season with sea salt and black pepper to taste. Cook for 20 minutes or until broccoli is soft.
3. Add to a blender (or use an immersion blender) to blend the soup.

For the croutons

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1.Brush bread slices on both sides with olive oil and garlic powder.

1. Cut into small cubes.
2. Fry in coconut oil until browned and crisp.

Assemble the soup

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1. Ladle soup into serving bowls.
2. Swirl as much carrot cream through the soup as you like.
3. Top with croutons and spring onions or chives.

Have a happy and healthy day! We are celebrating Diwali - aka the Indian Festival of Lights - at my favorite Indian restaurant tonight! Happy Diwali to all my Indian friends! Enjoy!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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