Good morning my lovely steemit friends. It's been a crazy 6 weeks, running our bakery and managing my best friend's tapas bar while they were in Belgium for family reasons. Crazy shifts of 16 to 18 hours, but hey that's what friends are for right?

I am so happy they are back and they bought me some gifts in the form of food of course. Got a new supply of nutritional yeast so expect some cheesy dishes in the near future. They also brought me 2 parsnips, among other yummy goodies like hemp seeds and spirulina. Making a cheesy lasagna-gratin style dish with those yummy looking and smelling parsnips later today.

Though Cambodia has some wonderful fresh tropical fruits, I am starting to miss the vast selection of veggies we had available in Europe. Can't wait till June. Going on a trip to visit family and friends myself.

But hey let's talk food know... in particular soups. I love soups, even in the hot tropical climate we live, soups are one of my favorite quick and easy lunches. Though this recipe takes a little longer to make, you will have soup and carrot cream for a few days.....

BROCCOLI SOUP WITH VEGAN CARROT CREAM AND GARLICKY RYE CROUTONS 🥦🥕🥣

INGREDIENTS (SERVES 2-4)

"Cheesy" carrot cream

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

Broccoli soup

5 cups broccoli florets and stems
1 cup celery, chopped
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)

Garlic rye croutons

Rye bread
Olive oil
Garlic powder

FYI: I used yummy rye bread from our bakery, but any other bread (gluten-free if needed) can be used to make delicious, crunchy garlicky croutons.

DIRECTIONS

"Cheesy" carrot cream

Boil the carrots and potatoes in lightly salted water until tender. When cooked, drain the potatoes and carrots, keeping some of the liquid to make the cheesy cream.
Add the cooked veggies to a blender with all other carrot cream ingredients. Process until smooth cream-like texture. Add more cooking liquid if needed while blending. Set aside.

Broccoli soup

While the carrots and potatoes are cooking, heat cooking oil over medium heat. Sauté the onion for 2 to 3 minutes, stirring regularly. Then add garlic and cook 1 to 2 minutes more.
Then stir in the celery and broccoli and cook for another 2 to 3 minutes before adding the veggie stock. Season with sea salt and black pepper to taste. Cook for 20 minutes or until broccoli is soft.
When ready, add to a blender or use an immersion blender to create a creamy soup.