Today was the first day of Autumn. Which means it should be time to be breaking out sweaters and warmer coats, seeing leaves change from green to lovely shades of red and yellow, days grow shorter and cooler so we stay cozy with hearty soups and spiced drinks. EXCEPT if you live in a tropical climate near the equator with no generally discernible seasons (unless you count a difference between hot and wet?)
In fact I’m pretty sure that the sunrise and sunset vary by about a whole 30 minutes throughout the year. So, for those of us who miss our beautiful autumn days and the changing season…we pretend. While I crank up the AC, pull the shades shut and cozy up on the couch on a Sunday afternoon with a big bowl of hearty soup and pretend that cooler weather is coming, you can actually enjoy this warm dinner without having to pretend. Me? I’m going to daydream about all the delicious things I can make with pumpkin and count down the days to until my next vacation, somewhere I can wear a sweater!
- 2 tablespoons olive oil
- 2 cloves garlic
- ½ onion
- 1 large carrot
- 1 stalk celery
- 1 large crown of broccoli
- 1 cube vegetable bouillon
- ½ cup coconut milk
- 6 cups water
- Heat the olive oil in a large pot over medium high heat.
- Roughly chop garlic, onion, carrot, celery. Chop the entire crown of broccoli, including the stem.
- Add garlic to oil and cook until fragrant (about 2 minutes).
- Add onion and cook until soft (about 5 more minutes). Then add the rest of the vegetables, stirring occasionally until the all of the broccoli is tender, about 10 minutes).
- Add vegetable bouillon and water, bring to a boil, remove from heat and stir in coconut milk.
- Using a ladle, transfer the vegetables and about ⅓ of the broth to a blender. Mix on high for 1-2 minutes or until you reach your desired smoothness.
- Pour back into remaining broth, mix and serve.