Yes, oats. More than just for breakfast, oats are a powerhouse of heart-goodness. They keep our arteries clean and provide a lovely creaminess to this super simple soup.
Broccoli Oat Soup
So fast and simple. Great everyday lunch, yet elegant enough for guests.
Ingredients
- 1 large head of broccoli – chopped. Include stem, just peel it first.
- 6 cups vegetable stock (preferably homemade with no salt added)
- 1 tsp dry mustard
- 2 cloves garlic, peeled and smashed
- 1/2 cup cooked beans (cannellini, white kidney or green lima beans work well)
- 1/4 cup rolled oats (old fashioned, not quick or instant)
- 1/3 cup *nutritional yeast
- sea salt + cracked pepper to taste
- juice of half a lemon
Instructions
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Gather your mise en place.
Put all ingredients, except for the lemon juice and nutritional yeast, into a pot.
Bring to a boil then simmer for about 10 to 15 minutes, until broccoli is very tender.
Stir in nutritional yeast and lemon juice.
Puree soup with immersion blender or in a blender until creamy smooth.
Taste for seasoning, adding salt and pepper as needed.
Serve hot.
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SERVING OPTION:
Top with homemade croutons or a sprinkle of toasted pumpkin seeds.
Recipe Notes
NOTE: Oatmeal and beans are fibre powerhouses plus they serve as a nice thickener for the soup, adding creaminess without the addition of saturated fat.
Beans help prevent blood sugar spikes, not just right after you eat them but for several meals beyond.
*Nutritional yeast is a deactivated yeast (cooked) that adds a ‘cheesy/nutty' flavour.