VEGAN CREAM OF BROCCOLI SOUP
This healthy, vegan cream of broccoli soup is the perfect answer to cold fall days. All the flavour and nutrition with none of the fat and calories. It's delicious, nourishing and comfort food all the way.
Provided by Deryn Macey
Categories Soup
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Season with salt and pepper, if needed. Serve right away.
Nutrition Facts : ServingSize 1, Calories 56 calories, Sugar 5.6 g, Fat 0.6 g, Carbohydrate 13.5 g, Fiber 4.4 g, Protein 3.4 g
VEGAN CREAMY BROCCOLI SOUP
This vegan creamy broccoli soup is chock full of veggies for a light yet satisfying meal. You'll never believe this velvety smooth, cheesy soup is made without dairy!
Provided by Alyssa
Categories Soup
Time 50m
Number Of Ingredients 13
Steps:
- 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!).
Nutrition Facts : ServingSize 2 cups, Calories 168 kcal, Carbohydrate 18 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 420 mg, Fiber 6 g, Sugar 5 g
CREAMY VEGAN BROCCOLI SOUP
This Creamy Vegan Broccoli soup is easy, hearty and healthy. Top this delicious soup with browned broccoli "croutons" and a sprinkle of vegan cheese shreds.
Provided by Brittany Mueller
Categories Soup
Time 50m
Number Of Ingredients 17
Steps:
- 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.
- Sprinkle vegetables with flour. Cook for 1-2 minutes, stirring often.
- Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps. Add the coconut milk and nutritional yeast. Simmer soup over medium-low heat for 10-15 minutes, or until the vegetables are tender.
- Blend the soup to your liking. I recommend puréeing ½ to ⅔ of the soup smooth.
- If desired, adjust consistency with vegetable broth or non-dairy milk. Stir in white wine vinegar. Taste and adjust seasoning with salt, pepper, vinegar, (and if desired, sugar if using unsweetened non-dairy milk - refer to recipe notes).
- In a separate saucepan or skillet, heat olive oil over medium heat.
- Add the broccoli florets and sprinkle with salt. Sauté until just nearly tender. Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown/black edge on at least 1 side. Remove from heat and set aside.
- 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!
Nutrition Facts : ServingSize 1 cup, Calories 168 calories, Sugar 4.4 g, Sodium 454.9 mg, Fat 9.9 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 17.5 g, Fiber 2.7 g, Protein 4.4 g, Cholesterol 0 mg
VEGAN CREAM OF BROCCOLI SOUP
Pureed potatoes help give this vegan cream of broccoli soup a silky texture without the cream! This is a fantastic trick to make dairy-free soups super creamy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 409mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
VEGAN CREAMY BROCCOLI SOUP
A hearty delicious creamy broccoli soup that doesn't taste healthy, even though it is, and is great to serve to suspicious omnis. It's my father's favorite soup and he's a die hard omni.
Provided by tildeWonder
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 197.8, Fat 9.7, SaturatedFat 1.5, Sodium 67.9, Carbohydrate 22.2, Fiber 5.4, Sugar 4.3, Protein 9.5
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.
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
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