Vegan Cream of Broccoli Soup

Vegan Cream of Broccoli Soup

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Although completely free of butter and heavy cream, this vegan cream of broccoli soup is just as rich and creamy as the original version.

 

Author: WIN-WIN FOOD

Serves: 2-4

 

Ingredients

• optional: 1 tablespoon olive or coconut oil
• 1 large onion (1 cup chopped)
• 1 pound (450 g) broccoli (fresh or frozen and thawed)
• 2 cups (480 ml) vegetable broth
• 2 cups (480 ml) coconut milk (I used light but full fat will give you an even creamier result)
• 1 and ½ cup cooked white beans* (home-cooked or canned and drained)
• salt and pepper to taste (I used about ½ teaspoon each)
• optional toppings: nutritional yeast, sunflower seeds

Instructions

1. Heat a large pot over medium-high heat.
2. Throw in the onion and saute in oil or water until soft (about 4 minutes).
3. In the meantime, wash and roughly chop the broccoli and discard the inedible parts.
4. Add the broccoli to the onion and pour the broth and coconut milk over the veggies.
5. Bring to a boil, lower the heat to medium-low and simmer until soft (5-10 minutes).
6. Mix in the beans and blend the soup with an immersion blender until creamy.
7. Add salt and pepper to taste and serve right away.
8. For a cheesy touch, sprinkle the soup with nutritional yeast before serving. I also like to add some sunflower seeds for extra crunch.