Ingredients for 4:
- 4 cups of fresh broccoli
- 2 cups of almond milk
- 3 pieces of Celery
- ½ cup of Pumpkin Seeds or Pepita
- 1 clove garlic
- ¼ white onion
- 1 pinch of salt
- 1 pinch of Pepper
Preparation:
1. Cut the broccoli into small pieces, wash it and place it in a saucepan with enough boiling water and a pinch of salt.
2. We also add the celery stalks and let them cook for about 6 minutes or until they feel soft.
3. Once ready, drain and place them in the blender along with the pumpkin seeds, onion, garlic and almond milk. We proceed to blend all the ingredients until we obtain a homogeneous sauce.
4. When you have a liquid texture, the next step is to reduce the cream. For this we place it in a saucepan with a little hot oil and let it fry and thicken, stirring constantly to prevent it from burning.
5. Once our vegan broccoli cream feels thick, we remove it from the heat.
We serve it hot and we can accompany it with some delicious croutons or crunchy garlic bread croutons.