Vegan & Iron-Enriched Broccoli Stalk Soup
Take a page out of @zestfulkitchen's book and save those broccoli stalks!! They lend perfectly to a creamy base for this luxuriously silky textured soup. The best part is that it tastes like it has cream but is actually dairy free!
INGREDIENTS:
1 Lucky Iron Fish or Leaf
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon olive oil
4 cups broccoli stalks, tough skin removed and tender interior diced
2 cups peeled and diced russet potatoes
1 cup chopped onions
1 tablespoon minced fresh garlic
4 cups broth
4 teaspoons Dijon mustard
½ teaspoon minced fresh lemon zest
Kosher salt and black pepper to taste
DIRECTIONS:
Heat butter and oil in a large Dutch oven or stock pot over medium-high. Add broccoli stalks, potatoes, onions, and garlic; season with salt and pepper. Sauté vegetables until beginning to soften, about 8 minutes.
Stir in broth, Dijon, and zest, bring to a boil. Then add in the Lucky Iron Fish/Leaf and continue boiling for 10 minutes.
After 10 minutes, the soup is iron enriched and the vegetables should be tender. Turn off heat. Remove the Fish/Leaf and wash it.
Purée soup with an immersion blender, or purée in batches in a standard blender. Stir in lemon juice, lemon zest, and season with salt and pepper.
**If you want to make croutons from scratch, just toss roughly torn pieces of bread in olive oil and spices of your choice. Bake at 400˙F for 7 minutes until crispy.