Recipe - Creamy Vegan Broccoli Soup

Hey guys! Just made this vegan recipe tonight with my friend Erica, and it's AMAZING! Even if you're not vegan, I highly recommend this recipe. It's healthy, creamy, and packed with flavor. I got this recipe off of the blog "I Love Vegan."  See below :) 

Creamy Vegan Broccoli Soup

Ingredients, Soup Base:

2 tbsp extra-virgin olive oil 

2½ cups broccoli, chopped

⅓ cup carrots, finely chopped

⅓ cup celery, finely chopped

⅓ cup onion, finely chopped

1 clove garlic, minced

¼ tsp salt

3 tbsp gluten-free flour

1¼-1½ cup vegetable broth

1 cup unsweetened almond milk

¼ cup coconut milk

2 tbsp nutritional yeast

Ingredients, Browned Broccoli "Croutons"

⅔ cup broccoli florets

2 tsp olive oil

salt, to taste

 

Instructions, Soup Base:

In a medium saucepan, heat olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sprinkle with ¼ tsp salt. Sauté until onion is translucent and just tender.

Sprinkle vegetables with 3 tbsp flour. Stir and cook for at least 1 minute. Whisk in the vegetable broth. The soup should thicken as you stir. Whisk in the unsweetened almond milk, the coconut milk, and the nutritional yeast. Simmer over medium-low heat for at least 10 minutes, or until the vegetables are tender. Purée the soup to your liking. If you prefer a chunkier soup, lightly blend on a slow speed. I chose to blend ½ to ⅔ of the soup until smooth and mix it with the remaining chunkier soup. Came out great!

Instructions, Browned Broccoli Croutons

In a small separate saucepan, heat olive oil over medium heat. Add the broccoli florets and sprinkle with sea salt. Sauté until just nearly tender. Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown/black edge on at least 1 side. Remove from heat and set aside. Dress over soup once completed!

 

 

Dr. Mona Vand