Broccoli Almond Vegan Cream Soup Food

VEGAN CREAM OF BROCCOLI SOUP

Steps:

• Season with salt and pepper, if needed. Serve right away.

VEGAN CREAM OF BROCCOLI SOUP

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.

BROCCOLI ALMOND-VEGAN CREAM SOUP

Steps:

• Put all vegetables in food processor or mini-chopper and mince finely.
• Heat butter substitute in 2-quart saucepan, saute' vegetables until just cooked to crisp-tender, about 5 minutes.
• Add flour and stir well, then slowly add almond milk, stirring well, and cook until slightly thickened, about 5 minutes. Add seasonings and sherry, cook 5 minutes more. Sprinkle with almonds when serving.

EASY VEGAN CREAM OF BROCCOLI SOUP

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.

VEGAN CREAM OF BROCCOLI SOUP

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.