Vegan Super Bowl, Dips, Soups & Comfort Foods

Creamy Basil, Broccoli and Chickpea Soup

Creamy Vegan Basil, Broccoli and Chickpea Soup

What’s surprising about this soup is that it’s so creamy and rich but without the heaviness of an actual cream. The combination of caramelized onions, chickpeas and peanut butter gives it this silky texture and incredible umami flavor. And the basil and broccoli both give it a beautiful green color and depth in flavor.

Ingredients, Makes 4 cups:

2 tablespoons olive oil
½ vidalia onion, thinly sliced
Pinch of sea salt
1 Bou Vegetable flavored Bouillon Cube
1 15.5 oz can chickpeas, drained
3 tablespoons unsalted crunchy almond butter
2 cups broccoli florets, blanched, shocked, and drained
Juice from 1 lemon
2 1/2 cups basil leaves

Directions:

– Coat the bottom of a sauté pan with the olive oil. Heat the pan over low-medium heat add onion and salt. Let cook and stir occasionally until translucent and slightly brown, about 12-15 minutes. Set aside and let cool to room temp.
– Heat a small saucepan over high heat with 2 cups of water and BOu cube until boiling point, about 5 minutes. Take off heat.
– In a blender combine chickpeas, BOu broth, and almond butter. Blend until liquid. Pour into a metal mixing bowl and set aside (or in fridge for faster cooling) and rinse out blender with cold water.
– In the blender combine cooked broccoli, lemon juice and basil leaves and 1/4 cup of water until smooth.
– Then add-in cooled chickpea mixture back into the blender, and blend again, until smooth.
– Heat up and serve! Top with pickled onions, toasted almonds, or a dollop of coconut yogurt.

Recipe by Chef Carolina Santos-Neves

Vegan Spinach Artichoke Dip

Winter Veggie Soup

This vegan soup uses BOU Vegetable flavored Bouillon Cubes for a perfect winter dish.

Ingredients:

2 tablespoons olive oil
2 cups chopped sweet onions
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt
Ground pepper
2 BOU Vegetable flavored Boullion Cubes
1 can (28 ounces) diced tomatoes
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Directions:

– Heat oil in a large stockpot over medium heat.
– Add onions or leeks, celery, and Italian seasoning; season with salt and pepper.
– Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
– Add BOU Vegetable flavored Bouillon Cube broth (mix two cubes with 5 cups of boiling water), tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil.
– Reduce heat to a simmer, and cook, uncovered, 20 minutes.
– Add vegetables to pot, and return to a simmer.
– Cook, uncovered, until vegetables are tender, 20 to 25 minutes.

Recipe by @thestellabluegallery

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