Lunch/ Soup/ Vegan/ Vegetarian

Vegan Cheesy Broccoli Soup

We love our vegetables, we have a huge list of favorites and a small list of not so favorite. And, even a smaller list with “I-am-not-eating-this” vegetables. So guess which green was on that list and how did we fix our relationship with it? I give you two hints: we like soups and we like cheese.

I used to eat only clear broth soups, like chicken soup, vegetable stock, these little instant soup packs to get a salt boost. And the Adriana came into my life, with her creamy soups and it took a while for me to get used to things. But after learning how to make them and how to adapt them to my (well, now “our” taste) I really regretted not being more adventurous in the past. So when she came up with the idea of me finding a solution for our broccoli-issue, I know immediately what had to be done. Take our go-to creamy soup recipe, change some ratios, add broccoli and let her judge.

And yes, it worked! For the first time, I made a vegan creamy soup, that made us love broccoli. It took me only 30 minutes to change our minds about it and embrace it. So if you are like me and us, and if you want to fix your relationship with broccoli, give my tip a try: the answer to your questions is make it cheesy, make it creamy.

Vegan Cream of Broccoli (Soup)

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Lunch / Soup / Appetizer
By Daniel Serves: 4
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes

Ingredients

  • 300 gr broccoli
  • 1 floury potato (the kind you use for mashed potatoes)
  • 3 cloves of garlic
  • 1 litre of vegetable stock
  • 100 ml coconut milk
  • 1 tbsp vegetable oil
  • 4 tbsp of nutritional yeast (this will give it a slight cheesy taste!)
  • salt and pepper (to taste)
  • 50gr pinenuts (* optional)
  • 4 small pieces of baguette (** optional)

Instructions

1

We start with our preparations; cut the broccoli into small florets, peel and cut the potato into small cubes (about a fingertip big), peel the garlic.

2

Grab a soup pan (or any other non-stick pan you like to make soup in) and heat up a tablespoon of vegetable oil on medium-high heat.

3

Add the garlic cloves and the potato cubes to the pan and fry them for about 8-10 minutes and occasionally stir so they don't get stuck to the pan.

4

Add 2/3 of vegetable stock and bring to boil, once boiling, put the pan on low heat and let everything simmer for 10 minutes. This will boil and soften the potato cubes and garlic, so it's easier to blend later on.

5

Add the broccoli florets and the rest of the vegetable stock, bring to boil again, and let it simmer on low heat for another 10 minutes.

6

Transfer the soup into a blender, add the coconut milk, nutritional yeast and blend everything into a silky smooth soup! Serve in small bowls, sit down, relax and enjoy!

Notes

*Optional; Roast some pinenuts on high heat for a few seconds and use it as a topping on your delicious soup! **Optional; Cut some baguette into small cubes, heat up some oil in a frying pan and fry the pieces for some crunchy croutons!

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