Vegan Broccoli Soup Recipes
VEGAN BROCCOLI SOUP
I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.
Provided by Nakkeya
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
- Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
- Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 44.6 g, Fat 16 g, Fiber 7.9 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 1059.4 mg, Sugar 9.4 g
VEGAN BROCCOLI SOUP WITH CASHEW CREAM
This nourishing, three-vegetable soup is thick and creamy, even without dairy. It takes very little skill and only 25 minutes to make, but success lies in proper blending: Use a high-powered blender for the creamiest soup, or let it go a few minutes longer in a standard blender. Fennel and celery provide welcome depth, and the quick cashew cream feels luxurious spooned over the top or stirred right in. Save any extra to drizzle on other blended soups or even roasted vegetables. Finish this vibrant bowl with celery leaves, parsley or dill, and two basic but crucial ingredients: an extra drizzle of olive oil and a dusting of freshly ground pepper.
Provided by Sarah Copeland
Categories dinner, for two, lunch, weekday, soups and stews, appetizer, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the cashews in a blender along with a pinch sea salt. Pour the boiling water on top. Cover and let sit to allow the cashews to soften while you make the soup.
- Combine the broccoli, fennel, celery, 2 tablespoons oil, 1 teaspoon sea salt and 3 cups water in a pot and cover loosely with a lid, leaving a small opening so steam can escape (this helps the soup keep its bright-green color). Bring to a boil over high, then steam vegetables over medium until they are tender, 8 to 10 minutes. Remove from the heat.
- Purée the cashews and water until completely smooth and frothy (the cashew cream should be the consistency of very loose whipped cream). Add additional water, 1 tablespoon at a time, if desired to thin the mixture. Spoon the cashew cream into a bowl.
- Working in batches if necessary, transfer the steamed vegetables and their cooking liquid to the blender and purée on high until completely smooth and frothy. Taste, and add more salt as needed. Divide the soup among bowls and top with cashew cream, celery leaves, dill, pepper and a drizzle of olive oil. Serve warm.
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