By Aine Carlin | October 10, 2011

Photo: Aine Carlin

Broccoli is one of those vegetables you associate with childhood. Most kids hate it, turn their noses up and push it to the one side but not me. I’ve come to the conclusion I was a rather strange child – when everyone else was into New Kids On The Block I was listening to Neil Sedaka, Elvis Costello, and Sam Cooke. Strangely, I also happened to love broccoli. It was my absolute favorite part of Sunday dinner.

Now that I’m vegan, my broccoli intake has pretty much quadrupled and that’s fine by me. Nothing is more satisfying than a bowl of stir fried brown rice topped with lightly steamed or blanched broccoli. That’s a total Zen dish right there, let me tell you!

Photo: Aine Carlin

This soup is fast and easy, tastes superbly good, and best of all is homemade and therefore contains no additives, preservatives, or colossal amounts of salt. I won’t lie, I do rely on canned soups for some lunches but I’ve managed to limit it to about once a week now. In all honesty though, I don’t know why I even bother with canned soups any longer because it really is just as quick to rustle up a fresh soup from scratch.

The one addition I might add to this already yummy soup is a touch of freshly grated nutmeg. Aside from that I wouldn’t alter a thing. It was creamy, smooth, delicate yet tasty and I can tell you right now I had two consecutive bowlfuls.

Photo: Aine Carlin

Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at www.peasoupeats.com

For more great recipes from Aine, be sure to follow me on Twitter (@MarcusCooks)

  • 1 small head of broccoli (incl. stalk)
  • 1 small yellow onion
  • 1 celery stick
  • 1 tsp vegan vegetable stock granules or 1/2 stock cube
  • 1/4 cup soya milk or other plant milk
  • 1 tbsp oil
  • salt and pepper


1. Heat a little oil in a pan. Finely chop the onion, celery and broccoli stalk (do not omit!) and add to pan. Season and gently sweat for a few minutes ensuring it doesn't color.

2. Add the broccoli florets and cover with water. Sprinkle in the vegetable stock and stir to dissolve.

3. Cover pan and allow to simmer for a few minutes until the florets soften a little.

4. Transfer to a blender, add the soya milk, season and blitz until smooth.

5. Return to pan and gently heat. Check for seasoning - if you're like me you'll like it mega peppery. Serve!

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