Vegan Broccoli Soup & Easy Ground Beef Tacos

Vegan Broccoli soup

Ingredients

  • 2 tbs olive oil, plus more for drizzling

  • 1 small yellow onion, diced

  • ½ cup chopped celery

  • ⅓ cup chopped carrots

  • 1 lb broccoli, stems diced, florets chopped

  • ¾ teaspoon sea salt

  • Freshly ground black pepper

  • 1 small Yukon Gold potato, diced (1 cup)

  • 6 garlic cloves, minced

  • 4 cups vegetable broth

  • 3 cups cubed bread, for croutons

  • ½ cup raw cashews

  • 1½ tsp apple cider vinegar

  • ½ tsp Dijon mustard

  • ¼ cup fresh dill

  • 1 tbs fresh lemon juice

Instructions

  1. Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.

  2. Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and several grinds of pepper and sauté until softened, about 12 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 25 minutes, or until the potatoes are soft. Let cool slightly.

  3. Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam until the broccoli is tender.

  4. Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 12 to 16 minutes.

  5. Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it’s too thick, add 1/2 cup water to thin to your desired consistency.

  6. Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.

*In flyer September 8 - 14, 2024
Recipe and photo credit: Love and Lemons

Easy Ground Beef Tacos

Ingredients

  • 1 tbs olive oil

  • 1 lb lean ground beef

  • 2 tsp chili powder

  • 2 tsp cumin

  • ½ tsp oregano

  • ½ tsp garlic powder

  • ½ tsp salt

  • ½ tsp black pepper

  • 2 tbs tomato paste

  • ½ cup water

  • For serving the tacos

  • 8 Corn or flour tortillas

  • Lettuce finely chopped

  • Shredded or cheddar cheese

  • Tomatoes chopped

  • Chopped red onions

Instructions

  1. Heat the olive oil in skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat.

  2. Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes

  3. Serve warm over tortillas with lettuce, tomatoes, cheese and red onions, or your other desired toppings.

*In flyer September 8 - 14, 2024
Recipe and photo credit: Feel Good Foodie

Annah Kassen