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
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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). |