VEGAN BROCCOLI SOUP
I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.
Provided by Nakkeya
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
- Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
- Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 44.6 g, Fat 16 g, Fiber 7.9 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 1059.4 mg, Sugar 9.4 g
VEGAN CREAM OF BROCCOLI SOUP
The creaminess of this soup comes from cashews pureed with vege broth. Not low in fat, but high protein and fiber.
Provided by KelBel
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute.
- Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot. Bring to a simmer, cover and cook for 5 minutes. Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes.
- Stir in the cashew mixture, the salt, the pepper and bring just to a simmer. Remove from the heat, transfer about half of the soup to a blender and puree, or use stick blender. Return the puree to the pot and stir well. Serve immediately.
Nutrition Facts : Calories 302.3, Fat 16.4, SaturatedFat 3.2, Sodium 624.6, Carbohydrate 34.4, Fiber 5.5, Sugar 5.2, Protein 9.8
EASY VEGAN CREAM OF BROCCOLI SOUP
Make and share this Easy Vegan Cream of Broccoli Soup recipe from Food.com.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the broccoli into florets and slice about one-fourth of the top of each stem.
- Reserve 1 cup of florets.
- Put the broccoli, onion, garlic, and broth or water in a large saucepan
- Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
- Put all the ingredients into a food processor and add the flour.
- Process until smooth.
- Return the soup to the saucepan; add the remaining ingredients and the florets.
- Cook over medium heat until the soup thickens and is heated through.
- Season to taste with the salt and pepper and serve.
Nutrition Facts : Calories 82.4, Fat 1.7, SaturatedFat 0.2, Sodium 312.8, Carbohydrate 12.3, Fiber 2.8, Sugar 2, Protein 6.1
VEGAN CREAM OF BROCCOLI SOUP
We achieved ultimate creaminess without the cream by adding a Yukon gold potato to this low-fat, heart-healthy soup. The nutritional yeast, with its satisfying nuttiness, does a great job standing in for cheese; look for it in health and specialty foods stores.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoon salt, raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the potatoes are tender, about 15 minutes. Add the broccoli, cover and cook until the broccoli is bright green, about 5 minutes.
- Transfer the soup to a blender; add the soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste.
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VEGAN BROCCOLI SOUP RECIPE - EATINGWELL
From eatingwell.com
- Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion, celery, garlic, salt and pepper. Cook, stirring occasionally, until the onion softens, about 8 minutes.
- Add broth and beans to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the flavors meld, about 15 minutes. Stir in broccoli and nutritional yeast; cover and cook, stirring occasionally, until the broccoli is bright green and just tender, about 5 more minutes.
- Meanwhile, prepare a bowl of ice water. Bring a large pot of water to a boil over medium-high heat. Add spinach; cook until bright green and softened, about 30 seconds. Drain and submerge in the ice water to keep it from overcooking. Drain the spinach and squeeze out excess liquid.
CHEESY VEGAN BROCCOLI POTATO SOUP - RUNNING ON REAL FOOD
From runningonrealfood.com
- Add the minced garlic, chopped onion and a splash of water or broth to a soup pot and cook over medium heat for 5-6 minutes until softened and fragrant.
- Add the vegetable broth and simmer until the potatoes and carrots can be peirced with a fork, about 15-20 minutes.
VEGAN BROCCOLI CHEESE SOUP - EATPLANT-BASED
From eatplant-based.com
- In a medium pot, boil potatoes, carrots, and onion in a pot with enough water to cover well and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in a blender. NOTE: reserve the broth, and add 1 cup of it to the blender. Add all the remaining ingredients, and blend until smooth. Reserve the rest of the broth from veggies to use in soup.
- This 'cheese' sauce is excellent and can be stored in the refrigerator (when not making this soup recipe) and used for many things. It makes approximately 2-3 cups.
VEGAN BROCCOLI POTATO SOUP (DAIRY FREE) - LETTUCE VEG OUT
From lettucevegout.com
- Melt the vegan butter into a large pot over medium heat. Add the onion and cook for 2-3 minutes.
- Toss the potato into the pot along with the vegetable broth, Herbamare, nutritional yeast and black pepper. Bring the pot up to a boil then lower heat to medium-high and cook for 8 minutes with a lid on the pot (keep an eye on it so it doesn't over boil).
CREAMY VEGAN BROCCOLI SOUP (VEGAN CREAM OF BROCCOLI SOUP ...
From ilovevegan.com
- In a medium saucepan, heat vegan butter or olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sauté until onion is translucent and just tender, about 5 minutes.
- Ladle soup into bowls. Drizzle with a little bit of olive oil, top with browned broccoli florets, vegan cheese shreds (optional), and cracked black pepper. Serve with crackers, bread, sandwich or salad. Enjoy!
VEGAN BROCCOLI POTATO SOUP RECIPE - VEGGIE SOCIETY
From veggiesociety.com
- Preheat a heavy stock up over medium low heat and sauté the onion in a splash of water (or a drizzle of olive oil) until translucent.
- Add the sea salt, pepper flakes, celery and carrots and give everything a nice toss. Cover with a lid and sweat a few more minutes until the carrots begin to soften.
- Add the garlic, potatoes, cashews and vegetable stock and bring everything to a simmer. Stir in the nutritional yeast, cover with a lid and cook 20 minutes or until the potatoes and cashews have softened.
VEGAN BROCCOLI CHEDDAR SOUP - BRAND NEW VEGAN
From brandnewvegan.com
- Cook until vegetables are soft and then carefully blend soup using blender or immersion blender.
40 MOUTH-WATERING VEGAN BROCCOLI RECIPES - HURRY THE FOOD UP
From hurrythefoodup.com
- Get a pan to medium/high heat. Pour in water, one finger thick. And in the broccoli goes. Lid on top. Cook for about three minutes.
- Whisk together the corn starch with a little bit of cold water. Slice up the green onions and peanuts
VEGAN BROCCOLI POTATO SOUP RECIPE - ALINE MADE
VEGAN BROCCOLI SOUP - FOODBYMARIA
From foodbymaria.com
- To a large pot add your olive oil and heat on medium-high heat for 1 minute before adding onions. Cook the onions for 7 minutes or until translucent. Into the pot add your garlic and potatoes. Cook them for 5 minutes while stirring often to avoid burning. Scrape any brown bits that develop at the base of the pot with a wooden spoon. Add your broccoli and cook for around 15 minutes, with lid on, on medium-low heat.
- Increase heat to high and add your vegetable stock, salt and pepper. Bring soup to a boil then simmer for 15 minutes or until potatoes are fork-tender.
EASY VEGAN BROCCOLI CHEDDAR SOUP (10-INGREDIENTS)
From sweetsimplevegan.com
- Drain the cashews and transfer them to a high speed blender along with 2 cups of water, nutritional yeast, and lemon juice. Blend on high until smooth and set aside.
- In a large pot over medium heat, add in 2 tablespoons of vegetable broth along with the diced onion and celery. Sauté until softened, about 3 minutes. Add in the garlic and cook for 2 minutes more, adding 2 more tablespoons of vegetable broth as needed to prevent burning.
- Add the remaining vegetable broth to the pot along with all of the cashew mixture that you had blended. Mix until uniform. Add in the broccoli, carrot and nutmeg and mix again until combined. Bring the mixture to a boil and lower to a simmer. Cook for 15-20 minutes, stirring often, until the soup has thickened.
EASY VEGAN CREAM OF BROCCOLI SOUP - RUNNING ON REAL FOOD
From runningonrealfood.com
- Add the onion, garlic, carrots and celery to a pot with a few tablespoons of the vegetable stock and cook until they start to soften and become fragrant, about 6-7 minutes.
- Add the broccoli, stock and non-dairy milk and simmer over medium heat until all the veggies are soft and tender, about 15-20 minutes.
- Carefully pour the soup into a blender and process until smooth, or use an immersion blender in the pot. If you prefer a chunky soup, leave a few scoops of veggies behind in the pot then pour the blended soup back in to the pot and mix together.
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From lovingitvegan.com
- Add olive oil and chopped onion to the pot and sauté on medium to high heat until the onions are softened.
- Add crushed garlic, dried thyme, dried rosemary and cayenne pepper and sauté with the onions for a few minutes so that the spices get lightly toasted.
VEGAN BROCCOLI SOUP WITH SPINACH - GIRL HEART FOOD®
From girlheartfood.com
- Add onion to pot and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook 1 minute.
- Stir in spinach, salt, black pepper, nutmeg and nutritional yeast. Cook, stirring occasionally, for 2 minutes. Stir in broccoli, beans and broth.
VEGAN BROCCOLI SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
- Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
VEGAN CREAMY BROCCOLI SOUP - SIMPLY QUINOA
From simplyquinoa.com
- Heat the olive oil in a large pan. Once hot add the zucchini, carrots, onion and garlic. Cook until garlic is fragrant. Season with salt and pepper.
- Add the broccoli, raw cashews, vegetable broth, and water. Bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer for 20 minutes until the broccoli is soft.
- Transfer this mixutre to a blender and blend until smooth. Transfer the mixture back into the pot and stir in the almond milk, nutritional yeast, and lemon juice. Taste and add a touch more salt and pepper if needed (or red pepper flakes if you like spice!).
INSTANT POT VEGAN CREAM OF BROCCOLI SOUP - COZY PEACH KITCHEN
From cozypeachkitchen.com
- Press the "saute" button on your Instant Pot. Add 1 tablespoon olive oil. Once hot, add diced onion, diced carrots, peeled diced potatoes and garlic. Add 1/4 teaspoon salt. Saute until onion is softened, about 5 minutes. If onion or garlic stick to the bottom of the pot, add 1 tablespoon of vegetable broth to deglaze.
- Add 1/2 teaspoon black pepper, and 2 tablespoons nutritional yeast (optional). Add frozen broccoli and vegetable broth. Stir to combine.
- Put the Instant Pot lid into place and set the valve to sealing. Select "high pressure" and set timer to 2 minutes. It will take 15-18 minutes to come to pressure. When the 2 minutes are complete, do a quick pressure release - careful, a lot of hot steam will come out! It may take up to a minute for all of the steam to release.
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From feelgoodfoodie.net
- Combine the broth, broccoli, peas and fennel in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 2 minutes. Release team manually.
- Open the lid and remove the inner pot from the cooker. Use an immersion blender to puree the soup until smooth, about 3 minutes.
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- Cauliflower Soup with Moroccan Spices. This recipe for Cauliflower Soup with Moroccan Spices is one of our new favorite soups! It’s warm, spicy, hearty, and just plain delicious!
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VEGAN CREAM OF BROCCOLI SOUP RECIPE - BON APPéTIT
From bonappetit.com
- Remove and discard tough lower stalk of each broccoli. Peel remaining stalk. Finely chop stalk and florets (you should have about 4 cups). Set aside.
- Heat oil in a medium heavy pot over medium heat. Add onion and sweat until soft and translucent, about 10 minutes. Add stock and potato and bring to a boil. Reduce heat and simmer until potato is almost tender, about 12 minutes. Stir in chopped florets. Simmer until potato and broccoli are very tender, about 10 minutes. Remove soup from heat and purée in a blender until smooth. Season to taste with salt and pepper. Serve hot with crusty bread.
VEGAN BROCCOLI SOUP - HEALTHY FOOD 4 LIFE
VEGAN BROCCOLI CHEESE SOUP - FOOD FAITH FITNESS
From foodfaithfitness.com
- Heat the olive up in a medium pot on medium/high heat. Add the minced onion and cook until lightly golden, about 1-2 minutes.
- Add in the broccoli and cook for 1 minute. Pour in the stock, reduce the heat to medium and simmer while you make the cream.
- Drain the water from the cashews and place them into a high-powered blender (such as a Vitamix or Blendtec) along with the rest of the remaining ingredients.
CHEESY VEGAN BROCCOLI CAULIFLOWER SOUP - BRAND NEW VEGAN
From brandnewvegan.com
- Soup Pot Instructions:Saute onion until translucent, then stir in garlic and cook until fragrant (about 30 seconds)Instant Pot Instructions: Use SAUTE mode to saute onion until translucent, then stir in garlic.
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- Add the carrots, potatoes, and garlic. Stir to combine. Add all spices, the bay leaf and pour in the vegetable broth.
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