Potato Broccoli Pottage With Falafel Croutons

March 20, 2020
In this age of the Coronavirus, the best thing we can do is stay at home and keep supporting our immune system so when it ever comes to our body to fight the disease, we are ready.

But staying at home is the hardest part for some people (I know, I am one of them). As I work with food, and making recipes, I often get asked: But what can I cook now? I keep seeing on social media how people are stacking up on piles of sugar, white flour, and frozen food that they only have to toss in the oven or microwave, so they can literally "Netflix and chill" with a glass of wine. That is nice to do every once in a while, but it's not something that supports your body. Alcohol, refined foods, and sugar are the main things you should avoid to strengthen your immune system.

Stock up on food that keeps fresh for long time, such as potatoes, rice, quinoa, oats, canned or frozen beans and fruits (especially blueberries), fermented foods and stock up on garlic, ginger, thyme, chillies, basil, seeds and nuts.

This potato broccoli pottage is something that you can easily make at home and most people have the ingredients in their pantry. The herbs I used are also great for your immune system. It's enough for your family, or if you live alone, you can munch on this for a few days.
Potato Broccoli Potage

Potato Broccoli Pottage With Falafel Croutons

Recipe Type: Soups and Stews
utensils YIELDS 4-6 servings
herb graphic for recipe card
  • 50 dkg potato, peeled and diced
  • 3 tbsp olive oil
  • 2 cloves garlic
  • 3 dl vegan sour cream
  • 50 dkg broccoli, frozen
  • to taste salt, pepper
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1.5 tbsp GF flour
  • fafafel balls (for topping)
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1. In a large pot, heat up the olive oil over medium heat and add the peeled, diced potatoes. Add the minced garlic as well and sauté them frequently, stirring for a few minutes. Then add just enough water to cover it. Season with salt and cook for about 15 minutes covered with a lid. Then add the frozen broccoli to the mix and cook it for another 10 minutes or until the veggies become tender.

2. Meanwhile mix together the vegan sour cream with the flour until you get a smooth and even base. Add it to the pottage spoon by spoon while stirring. Season with pepper, basil and thyme, add more salt if needed.

3. Serve with falafel or veggie balls while still warm.

Also by Imola: GF Vegan Avocado Pasta With Smoked Paprika Seeds

Butternut Squash & Grapefruit Salad with Creamy Vegan Dressing

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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