Broccoli Cream Soup with Green Peas, Basil & Vegan 'Scallops'
Servings 6
Calories 199kcal
Equipment
- Large soup pot
Ingredients
For Broccoli Cream Soup:
- 2 cups frozen green peas
- 3 medium-sized potatoes cut to cubes
- 1 large onion chopped
- 2 garlic cloves minced
- 1 head of broccoli cut to florets also can include cut and peeled stem
- 1/2 cup fresh basil leaves
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne powder
- 1/2 cup soy milk
- 1 tbsp coconut oil
- 4-6 cups water
For Vegan 'Scallops':
- 1/2 tbsp olive oil
- 3-4 king oyster mushrooms
- dash of ground black pepper
- pinch of salt
Instructions
- Heat a large pot over medium heat and add coconut oil. Once melted, add chopped onions and cook until translucent.
- Add garlic, black pepper, and cayenne powder and let cook for another couple of minutes.
- Next, add potatoes and water and let simmer for 10 minutes.
- Broccoli florets and peeled and cut stem go next into the soup. Make sure water almost entirely covers the veggies. Let simmer for 5 minutes.
- Add frozen green peas, soy milk, and salt and let cook for another 5-10 minutes until everything softens.
- Remove the soup from heat, add the basil (keeping some of the leaves for decoration) and blend the soup with a blender.
- On a separate pan, heat a tbsp of olive oil. Cut the king oyster mushroom stems to rounds (leave the heads for another occasion), cut some cross lines on both sides.
- Place onto the pan, sprinkle some salt and pepper on top. Fry around 3-4 minutes on each side until lightly golden.
- Place the "scallops" on top of the soup and decorate the soup bowl with some basil leaves.