You won't believe this creamy soup is vegan. Loaded with flavor, this vegan broccoli soup is healthy and easy to make!
Author: Erin Berdan
Recipe type: Soup
Cuisine: American
Serves: 4-6 servings
Ingredients
2 Tbsp. olive oil
½ cup chopped onion
1 celery stalk, chopped
1 clove garlic, minced
4 cups chopped broccoli (florets and stalks)
1 medium Yukon gold potato, coarsely chopped
4 cups water
1 bay leaf
¼ tsp. thyme
1 cup cashew milk
¼ cup nutritional yeast, or more to taste
Instructions
Heat olive oil in a large pot. Add the onion, celery and garlic and cook about 5 minutes. Do not brown. Add the broccoli and potato, stir, and cook another 2 minutes. Add water, bay leaf and thyme and bring to a boil. Season well with salt. Reduce the heat and simmer uncovered for about 10 minutes or until broccoli and potato are tender.
Remove the bay leaves. Puree the soup using a stick blender or in a blender or food processor. Return to the pot and stir in the cashew milk and nutritional yeast. Season to taste with salt.
Recipe by white plate blank slate at https://whiteplateblankslate.com/vegan-broccoli-soup/