I like eating vegan meals every once in a while. I find them to be a cleansing break from the meat and sweet eating that I do enjoy. For my system, a totally plant-based repast seems to keep everything running smoothly and keep my head clear.
This soup is light, easy to make, and features one of my favorite vegetables: broccoli. I guess you could say that as much as one of our past presidents hated this veggie, I have a passion for it! And it just happens to be chock full of some really popular vitamins and minerals to boot.
So yea! Here is how to do it:
Vegan Cream of Broccoli Soup
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic , sliced
- 1 teaspoon salt
- 2 heads broccoli, trimmed and chopped
- 1 bay leaf
- 2 cups plain soy milk
- 2 cups low sodium vegetable broth
- ⅛ teaspoon nutmeg
- ¼ teaspoon pepper
- 3 tablespoons nutritional yeast
- 1 tomato, seeded and diced
❷ Add broccoli. Sauté for 5 minutes.
❸ Add bay leaf, soy milk, broth, nutmeg, pepper, and nutritional yeast. Bring to a boil, then lower heat to a simmer. Cook, covered, for 20 minutes until broccoli is soft.
❹ Remove bay leaf. Purée using a blender or immersion blender.
❺ Garnish each portion with diced tomatoes.