Vegan Cream of Broccoli Soup
Adapted from a recipe submitted by Shirley Keyes, Rock Energy Cooperative
Servings 4
Ingredients
- 3 broccoli stems
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 1 cup carrot diced
- 2 celery stalks chopped
- 3 cloves garlic sliced
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons nutritional yeast
- 1 pound potatoes peeled and diced into 1/2-inch cubes
- 3-1/2 cups vegetable broth
- 1 cup unsweetened unflavored non-dairy milk divided
- Fresh chopped parsley for garnish optional
Instructions
- Remove florets from broccoli stems and set aside for other use. Trim stems and slice into thin coins.
- Heat olive oil in a large pot and saute broccoli stems, onions, carrots and celery, about 7-10 minutes. Add garlic and saute until fragrant.
- Add salt, pepper, nutritional yeast, potatoes and vegetable broth. Bring to a boil and simmer for 20 minutes.
- Turn off heat and stir in 1/2 cup milk. Use an immersion blender or blender to puree the soup.
- Once blended, add another 1/2 cup of milk to thin, if needed.
- Add salt and pepper, to taste.
- Garnish with roasted broccoli florets, fresh parsley, additional nutritional yeast for “cheesiness,” and serve with crackers.