Creamy Vegan Broccoli and Potato Soup with Toasted Garlic Ciabatta

1.Prepare the soup base: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

2.Add the minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to burn it.

3.Add the diced potatoes, broccoli florets and stems, and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes and broccoli are fork-tender.

4.Stir in the full-fat coconut milk, salt, pepper, and nutmeg. Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency—leave it slightly chunky or blend until completely smooth and creamy.

5.Taste and adjust seasoning as necessary. Keep the soup warm over low heat while preparing the ciabatta.

6.Prepare the garlic ciabatta: Preheat your oven broiler or set the oven to 200°C (400°F).

7.In a small bowl, combine the 2 tablespoons of olive oil, finely minced garlic, dried Italian herbs, and a pinch of salt.

8.Brush the garlic oil mixture evenly over both sides of the ciabatta slices.

9.Place the slices on a baking sheet. Bake for 5-8 minutes, flipping halfway through, until golden brown and crisp. If using the broiler, watch carefully to prevent burning.

10.Ladle the hot vegan broccoli and potato soup into bowls. Serve immediately alongside the warm, toasted garlic ciabatta for dipping.