creamy broccoli soup (vegan)
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.
prep time
10 Min
cook time
40 Min
method
Stove Top
yield
4
Ingredients
- 1 (22 oz) bag broccoli, frozen (i used spears)
- 1/4 cup spinach, frozen (chopped)
- 2 medium potatoes, (chopped)
- 1/2 medium yellow onion, chopped finely
- 2 cloves garlic, roasted
- 6 cups veggie broth
- 1/2 cup unsweetened, almond milk
- To Taste - pink sea salt
- To Taste - pepper
- 2 -3 tablespoon olive oil
How To Make creamy broccoli soup (vegan)
-
Step 1Heat Oil in a Large Soup Pot
-
Step 2Add Chopped Onion & Roasted Garlic, cook until onion is clear. This is when I add a sprinkle of sea salt
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Tag:
#Healthy
Ingredient:
Vegetable
Diet:
Vegan
Diet:
Dairy Free
Diet:
Soy Free
Culture:
American
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes