Now that the days are short and cold, I want soup to heat my bones. This one will stick to your ribs too!
¼ head of broccoli, with stems
1 apple (of the sweeter variety, like golden delicious or Macintosh), chopped coarsely
1 TBLSP vegan butter
¼ cup thinly sliced or finely chopped yellow onion
¼ cup water, plus 1 cup water or vegetable stock
1 sprig of lemon thyme or thyme or ½ teaspoon dried thyme
¼ of a lemon’s zest
Sprinkle of fresh chives for garnish
- Cut apart the florets from the stems of the broccoli. If the outer skin of the stems is tough, peel it off with a vegetable peeler. Slice the stems into rounds and chop finely.
- Cut the apple in half. Chop and put half in a blender or food processor with a ¼ cup of water and blend until it’s got only a few flecks of skin in the creamy smoothness. This should give you about ½ cup of fluids.
- Heat a thick-bottomed small pot on medium heat. Melt the butter and add the onion and the rest of the chopped apple (not the puree you made). Lower the heat, cover, and cook for 10 minutes, until the onions are translucent and the apples are softened.
- Add the broccoli (all of it) to the apples and onions, which smells surprisingly good. Add the water and the apple puree. Toss in the thyme and the lemon peel. Increase the heat, bringing the pot to a boil, then reduce it again to maintain a low simmer when the pot is covered. Cook for 15-20 minutes.
- Remove from the heat and using an immersion blender, or letting it cool a bit and using a food processor or blender, puree the soup until it’s as smooth as you want it.
- Return the soup to the pot, if necessary, reheat, and add salt and pepper to taste.
- Pour the lovely greenness into a serving bowl and garnish with chives.
Serve with a chunk of bread or some crackers. Yum!