Broccoli, Hummus & Lemon Soup
This month's recipe comes from our friends at Veganuary, the global non-profit organisation that encourages people to try a vegan diet for January and beyond.
This time year of year, due to increased costs in food and heating, healthy eating can often take a back seat to convenience. But we are here to prove that you can still eat healthy and keep to your budget with Veganuary's UK Director Dan Kirby saying,
"We can all take steps towards a greener planet, lower food bills and better health this January by eating more plant-based! Veganuary is here to help make this as easy as possible. And thanks to The Felix Project supporting Veganuary and sharing great recipes with their community, helping build a better future has never been easier or tastier!"
Feel free to experiement with other vegetables like asparagus (treat it just like the broccoli). The same with carrots, which would add a nice touch of sweetness. Spinach would add a nice punch and even peas would be a great addition. The options are endless.
Recipe & Method
Step-by-Step Instructions
Step 1:
Assemble and prep your ingredients.
Step 2:
Gently fry the celery and onions in the oil for 2-3 minutes. Then add the garlic & pepper and fry for another minute, stirring.
Step 3:
Add the broccoli and cook for a further minute, stirring.
Step 4:
Add the stock, cover and bring the soup to the boil, then let simmer for 7-8 minutes or until the broccoli is soft.
Step 5:
Remove from the heat and add the mint and zest.
Step 6:
Allow it to cool for 10 minutes before blitzing until smooth. Allowing the soup to cool is an important safety precaution as blitzing hot food can cause steam and air to expand rapidly, which can splash all over your counter or worse, you. So please don't skip this step. You will be warming it later so don't worry about the soup being cold.
Step 7:
Return the pot to the stovetop and re-heat. Stir in the hummus and lemon juice.
Step 8:
Garnish with a mint leaf (or in this case a broccoli leaf), fresh cracked black pepper, and a dollop more of hummus.
We hope you enjoy! Please make sure to send pictures of your finished dish to [email protected]
About the chef
I'm Celine Rich-Darley, and I am the Governance Manager here at The Felix Project. I love that Felix helps reduce food waste while simultaneously feeding people in London.
My background as an avid gardener and home cook is inspired by my grandmothers, who were homesteaders on the Canadian prairie during the Depression, and by my parents, who as restaurant owners understood that reducing waste was vital to the success of their business.
I firmly believe that the biggest personal impact a person can have is to eat as low down the food chain as often as possible. The key to making plant-based eating appealing is to embrace the 'eat the rainbow' philosophy, create a wide variety of dishes, and, most importantly, make them delicious—that way, people will choose them all the time.
