Broccoli Soup
Serves: 0
Total Cook Time: 50
Prep Time: 15
Cook Time: 35
Ingredients
- ¼ cup vegan butter or olive oil
- 5 cups broccoli, chopped (approx. 2 heads)
- ⅔ cup chopped carrots (approx. 2 carrots)
- ⅔ cup chopped celery (approx. 2 ribs)
- ⅔ cups chopped onion, (approx. 1 onion)
- 2 cloves garlic, minced
- 6 tbsp flour
- 4 cups vegetable broth
- 2 cups original or unsweetened non-dairy milk (I recommend original cashew)
- ¾ cup full-fat canned coconut milk (or sub with more non-dairy milk)
- ¼ cup nutritional yeast flakes (or sub with vegan cheese shreds)
- 1 tsp white wine vinegar or lemon juice
- ½ tsp salt, to taste
- Black pepper, to taste
Instructions
- In a medium saucepan, heat vegan butter or olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sauté until onion is translucent and just tender, about 5 minutes.
- Sprinkle vegetables with flour. Cook for 1-2 minutes, stirring often.
- Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps. Add the coconut milk and nutritional yeast. Simmer soup over medium-low heat for 10-15 minutes, or until the vegetables are tender.
- Blend the soup to your liking. I recommend puréeing ½ to ⅔ of the soup smooth.
- If desired, adjust consistency with vegetable broth or non-dairy milk. Stir in white wine vinegar. Taste and adjust seasoning with salt, pepper, vinegar.
