If you’re looking for a delicious and nutritious soup that’s also vegan-friendly, then this creamy broccoli soup recipe without cream is perfect for you. The recipe is simple to prepare and packed with healthy ingredients that will satisfy your taste buds.
Ingredients:
- 1 head of broccoli, roughly chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil or coconut oil
- Salt and pepper to taste
Optional garnishes: croutons, pumpkin seeds, chopped parsley
Directions:
- In a large pot over medium heat, add the olive oil or coconut oil.
- Once heated up add onions cook until softened (around five minutes).
- Add garlic and cook for another minute.
- Toss in the broccoli florets and mix well with onions + garlic mixture..
- Pour in vegetable broth & bring everything to simmer.
- Allow it to cook on low-medium flame till the veggies become tender(as long as needed).
7.Turn off heat & let cool down a bit(just enough so handling doesn’t burn) - Using an immersion blender(Or Transfer into blender). Pureé until smooth consistency has formed..
9.Season soup with salt and pepper according to taste preference.
Pro-tip: If using a blender instead of immersion blender let cooling range between warm-hot temperature not too cold – too hot so it won’t crack your glass!
Cooking Time: About 20 minutes total time from start to finish
Recommended Tools: An immersion blender gives best results but Regular Blender can be used with caution..
Seasoning Options:
This broccoli soup can be enhanced by choosing any one of following seasoning options below according to choice preference!
- Nutritional Yeast
- Fresh Lemon Juice
- Turmeric Powder
- Fresh Thyme Leaves
To sum up:
This creamy broccoli soup recipe without cream is a vegan-friendly dish that’s packed with nutrients and flavor. With minimal ingredients, it’s perfect for quick meal options or when you want something comforting on a chilly evening. The recipe can also be customized with different seasoning options to suit personal taste preferences.
FAQs
Can I substitute the almond milk with other plant-based milk?
Yes, you can use other types of unsweetened plant-based milk such as coconut milk, soy milk or oat milk.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely and then transfer it to a freezer-safe container and store in the freezer for up to 3 months.
How can I make this soup gluten-free?
This recipe is already gluten-free but if you want to thicken the soup further without using flour or any wheat-based products, you can use a blend of soaked raw cashews and water instead of almond milk as it will give it an even creamier texture while keeping the soup dairy-free and gluten-free. Simply soak about 1/2 cup of raw cashews overnight in enough water to cover them fully and then blend until smooth before adding them into the recipe at Step 4 where almond milk is added normally.
