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.
- 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
- 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..
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.
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.