Simple Broccoli Soup with Fresh Corn & Sage Flat Bread

Tonight’s dinner was inspired by the broccoli and corn in the fridge that needed to be used. I wanted to add broccoli to last night curry, but Marco thought it ruin the flavors. He was very adamant, so I agreed to use it the next day. He wasn’t too keen on broccoli soup tonight either, but he ended up liking it and is going to take the leftovers to work. Unfortunately he loved the corn bread so much that he ate 4 tonight and is taking all the rest tommorow. He doesn’t want to leave me any, even though I spent so much time cooking it haha. At least he is eating a healthier alternative, so I don’t mind.

For the soup I used the whole broccoli, leaves, stem and all. As for the Flat Bread, I got the idea from an Indian bread. But I thought sage was more appropriate to go with the soup and used wholemeal flour and olive oil, so that it would be healthier. I tried using vegan butter for the first couple but it burned to quickly.

Simple Broccoli Soup (vegan, gluten free, soy free, nut free)


1 tablespoon olive oil

1 onion, diced

2 garlic cloves, diced

2 heads of broccoli, chopped, includes stem & leaves

750ml vegan chicken liquid stock

500ml fresh water

1 tablespoon arrowroot flour (or tapioca flour), mixed with 2 tablespoons of water

4 tablespoons nutritional yeast

sea salt & black pepper to taste

serve with dollop of natural coconut yoghurt or vegan sour cream (optional)


1. Heat a pot and add olive oil, then add onion and garlic. Cook for 3 mins or until soft.

2. Add broccoli and saute for 3 mins (stir continuously).

3. Add liquid stock and water then bring to the boil and place on simmer. Cook till soft.

4. Take of the heat and use a bar mix to blend the soup.

5. Place back on the heat and add flour, nutritional yeast and adjust seasoning. Stir thorough and once heated serve with some ‘yogurt’ or sour ‘cream’

*Serves 4

Fresh Corn & Sage Flat Bread (vegan, gluten free option, soy free, nut free)


375g fresh corn kernels (3 small cobs of corn)

215g wholemeal or gluten free flour (plus more for rolling)

1-2 tablespoons fresh sage

3/4 teaspoon sea salt

olive oil for frying


1. Place corn kernels and salt in the processor and blend into a paste. 

2. Take a mixing bowl and add corn and mix in sage.

3. Slowly add the flour, so that it becomes a dough (it will still be sticky).

4. Separate into 18 small balls. Take a ball roll it in flour and use your hands or rolling pin to flatten it out. Add more flour so that it becomes dry.

5. Heat a fry pan with olive oil (about 2 tbsp) and cook the bread on both sides (about 2 mins, only enough that it is a bit golden brown)

6. Soak oil from bread with paper towel and place into some foil to stay warm while you cook the rest.

* Makes 18