Vegan Cream of Broccoli Soup
Ingredients
-
2
tablespoons
vegan butter
-
1
large
yellow onion, medium diced
-
3
stalks
celery, medium diced
-
2
large
carrots, medium diced
-
3-5
cloves
garlic, minced
-
½
teaspoon
salt
-
1
tablespoon
vegetable bouillon
-
5½
cups
water
-
32
ounces
frozen broccoli
-
1
pound
russet potatoes, peeled and diced
-
¼
cup
nutritional yeast
-
½
teaspoon
black pepper
-
1
cup
unsweetened, unflavored non-dairy milk
Instructions
- 1. Heat a Dutch oven over medium heat and add the vegan butter.
- 2. Once melted, add the diced onion, celery, and carrots, cooking until golden for about 6-8 minutes.
- 3. Add the minced garlic and salt, cooking until the garlic is golden and aromatic.
- 4. Stir in the vegetable bouillon, then add water, frozen broccoli, diced potato, nutritional yeast, and pepper.
- 5. Bring to a rapid simmer over medium-high heat, then reduce to a low simmer over medium-low.
- 6. Cover and cook for 10 minutes, then check the potatoes for doneness.
- 7. Continue cooking until the potatoes are easily pierced with a fork, then add the non-dairy milk.
- 8. Blend the soup with an immersion blender until mostly smooth, or carefully transfer to a blender in batches.
- 9. Taste and adjust salt, pepper, and nutritional yeast as needed.
Nutrition Facts (estimated)
Servings
6 servings
Calories
163
Total fat
2g
Total carbohydrates
32g
Total protein
9g
Sodium
324mg
Cholesterol
0mg
You might also like