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Vegan Cream of Broccoli Soup

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
❶ Heat oil in a large pot. Sauté onion and garlic until softened, about 5 minutes.
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.




About jennifer

Jennifer’s passionate interest in healthy cooking and fitness led to a desire to help clients create inspired whole foods for optimal wellness and to fuel their daily fitness challenges. The field of nutrition science is always evolving; Jennifer researches the scientific information and trends so you receive the current nutrition therapy.