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Creamy Broccoli Soup Recipe

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Contributor:  
Contributor:  
M & M

Category:
Category:

Ingredients:  
Ingredients:  
¼ cup vegan butter or olive oil
5 cups broccoli, chopped (approx. 2 heads)
⅔ cup chopped carrots (approx. 2 carrots)
⅔ cup chopped celery (approx. 2 ribs)
⅔ cups chopped onion, (approx. 1 onion)
2 cloves garlic, minced
6 tbsp flour
4 cups vegetable broth
2 cups original or unsweetened non-dairy milk (I recommend original cashew)
¾ cup full-fat canned coconut milk (or sub with more non-dairy milk)
¼ cup nutritional yeast flakes
1 tsp white wine vinegar or lemon juice
½ tsp salt, to taste
Black pepper, to taste

Directions:
Directions:
Instructions:

1. In a medium saucepan, heat vegan butter or olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic.

2. Sauté until onion is translucent and just tender, about 5 minutes.

3. Sprinkle vegetables with flour. Cook for 1-2 minutes, stirring often.

4. 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.

5. Blend the soup to your liking. I recommend puréeing ½ to ⅔ of the soup smooth.

6. 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).

Number Of Servings:
Number Of Servings:
8 cups
Preparation Time:
Preparation Time:
15 mins

 

 

 

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