Creamy Broccoli Soup (Vegan)

Stephanie Watson

By
@vamom

I love soup. I eat it all year long. I especially love cream soups which at first I missed after becoming vegan, but as you will see this loses nothing by losing the cream.


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Rating:
★☆☆☆☆ 2 votes
Serves:
4
Prep:
10 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

1 (22 oz) bag(s)
broccoli, frozen (i used spears)
1/4 c
spinach, frozen (chopped)
2 medium
potatoes, (chopped)
1/2 medium
yellow onion, chopped finely
2 clove
garlic, roasted
6 c
veggie broth
1/2 c
unsweetened, almond milk
To Taste
pink sea salt
To Taste
pepper
2 -3 Tbsp
olive oil

Step-By-Step

1Heat Oil in a Large Soup Pot

2Add Chopped Onion & Roasted Garlic, cook until onion is clear. This is when I add a sprinkle of sea salt

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3Add Chopped Potato, cover with some of the broth just until covered, set aside rest of broth, cook until potatoes are just tender, about 10 minutes.

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4Add Broccoli & Spinach, cover with rest of broth, bring to a boil, turn down and simmer, cook until broccoli is fork tender, approximately 7 to 10 minutes.

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5Once this is done, you need to blend with an immersion blender, or a fast speed blender like a Magic Bullet or Vita Mix, until smooth. Poor back into pot on low to medium heat.

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6Stir in 1/4 cup Almond Milk. Sprinkle with salt and pepper to taste. It's also good with a little Earth Balance on top or Vegan Sour Cream.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegan, Dairy Free, Soy Free
Other Tag: Healthy