Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Vegan Broccoli Stem Soup
1 tablespoon olive oil
1/2 cup chopped yellow, white, red or sweet onion
2 cloves garlic, minced
4-5 cups broccoli, mostly stems, roughly chopped into bite-sized pieces
1/2 teaspoon salt or to taste
1/4 teaspoon ground black pepper or to taste
3 cups veggie broth
Optional: microgreens for garnish
Heat olive oil in a medium pot over medium flame. Add the onions and cook until soft, about 7 minutes. Add the garlic, and cook until fragrant, about 10-30 seconds. Add the broccoli, salt and pepper and stir. Cook for 5 minutes. The broccoli should be softened, but still bright green. Add broth and remove from heat.
Transfer (very carefully) to a high powered blender or use an immersion blender directly in the pot. Blend for about 30 seconds – 1 minutes, or until the soup is smooth. Add more broth for a thinner soup. Gently reheat in a pot on the stove until desired steaminess is achieved.
Finish with microgreens and a fresh grind of black peppercorns.
Yield: 4 servings