It’s really hard to make off-green soup look appetizing…
Like… I tried super hard, LOL, but I think we just have to accept that there are things in life that taste better than they look. This soup is one of those things. While the color tends to leave a bit to be desired, I assure you that it makes up for it in flavor!
For instance, the pesto from these zoodles tends to look like a similar color as this soup, but both things are tasty. Blending green things with red or orange things (carrots in this soup, beets in the pesto), just produces a slightly garbage green color… what else can I say? Hahaha!
As you guys have seen a bit, I have been experimenting with aquafaba quite a bit lately. The only problem is…aquafaba isn’t a product you can buy or make without the beans that help create it. This means I’ve had to get creative with beans, too! While I have been eating a lot of hummus, it was kinda gloomy this week, so I decided to blend some into a creamy soup.
This soup is silky smooth thanks to the white beans (and a super powerful Vitamix…), but the topping add a little contrasting texture. You don’t have to reserve some of your broccoli for the top, but I think it looks nice! I also topped the soup with red pepper flakes for a little heat, and hemp seeds, because they are my newest obsession, and I love the creamy, yet toothsome texture they have.
Because this soup is so creamy, it makes a great soup to dip things into! I made quesadillas and dipped them, and it was awesome! But garlic bread, paninis, or even crackers would all be delicious, as well.
Yield: 6ish servings
*I used frozen broccoli, and cooked it in my microwave.