Staying hydrated in the summer is important. Proper hydration during Ramadan even more so. Hydration doesn’t only come from what we drink but also what we eat. Check out this yummy, healthy and hydrating roasted broccoli and green pea soup.
1 head broccoli, taken apart
450 gr greens peas
2 small bok choy, can be omitted. I added them because I needed to use them up.
1/4 small red onion, diced
2 cloves garlic, crushed
1.5 cups water or veggie stock
1 cup oat milk, or alternative
1 tsp spicy chili oil
Salt and pepper to taste
Lay the broccoli florets on a covered baking sheet and drizzle in olive oil and sprinkle on some salt. Bake at 175c for 25 minutes.
In the mean time, sauté the onions and garlic in olive oil. Once sweated lower the heat and add in the bok choy and green peas, keep on low with the soup pot covered, five minutes before the broccoli is done add in the oat milk and water/stock. Put on medium high heat and add in the broccoli. Bring to a simmer. Remove from heat and then blitz until combined. Do not over mix.
This makes about 8 cups of soup with can be portioned and frozen for future use. I like to freeze soup to make lunch prep easier. Enjoy!