Vegan Broccoli Soup Food

VEGAN BROCCOLI SOUP

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.

VEGAN BROCCOLI CHEDDAR SOUP

Steps:

• Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons of the olive oil along with the carrot, celery, onion and 1/2 teaspoon kosher salt. Saute, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Add the smoked paprika, garlic, potato and turmeric if using. Saute, stirring, until fragrant, about 1 minute.
• Add the vegetable broth and bring to a boil. Reduce to a simmer and cook until the potato is tender, about 15 minutes. Allow the soup to cool briefly and then transfer to a blender along with the cashews, nutritional yeast, vinegar, Dijon and 1 teaspoon kosher salt. Blend until smooth.
• Meanwhile, cook the broccoli in the microwave according to package instructions. Add the steamed broccoli to the contents of the blender and pulse until incorporated but with bits of broccoli still visible.
• Return the soup mixture to the pot and return to a simmer. If the consistency is too thick, add some water to adjust. Taste and add salt if desired. Finish with a sprinkle of pepper and the lemon juice if using. Serve with desired toppings.

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.

VEGAN CREAMY BROCCOLI SOUP

Steps:

• In a large pot sautee onions, celery, and a pinch of salt until browned.
• Add in garlic and sautee 30 seconds.
• Add mixture to your blender with 1 cup of water and the tofu. Puree until completely smooth.
• In the same pot, bring 1.5 cups of water to a boil. Stir in bullion, pepper, and cayenne pepper. Add in broccoli and cover the pot. Steam the broccoli until tender.
• Mash the peeled baked potato and stir it into the broccoli.
• Stir in contents of the blender and bring to a simmer.
• Add about 1/3 of the soup back into the blender and puree for a good 30 seconds. Add it back to the pot and bring back to a simmer.
• If the soup is too thick, you can add some additional water. Season to taste. Chances are you'll need more salt. It serves 4 large bowls of soup.

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.

VEGAN CREAM OF BROCCOLI SOUP

Steps:

• In a large saucepan, saute onions and celery in oil until tender. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, process soup in batches until smooth. Return to pan; add the remaining broth and bring to a boil. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.