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Creamy Vegan Broccoli Leek Soup


  • Author: Elena Contis
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegan

Description

A delicious and creamy vegan broccoli soup that no one would ever guess is completely dairy-free!


Ingredients

Scale
  • 4 cups broccoli (stems and crowns), roughly chopped
  • 1 teaspoon salt
  • White part of two leeks, roughly chopped
  • 1 celery stock, 1/2 inch chopped
  • Half a red onion, chopped
  • White part of 3 green onions, chopped
  • Green part of 1 green onion, chopped (save for garnish)
  • 1 garlic clove, crushed
  • 2 tablespoons vegan butter (separated to use 1 tablespoon at the beginning and one at the end)
  • 1 tablespoon coconut oil
  • 1 tablespoon Better Than Bouillon Vegetable Base
  • 1 teaspoon sweet paprika
  • 1 teaspoon white pepper
  • 1/4 teaspoon umami seasoning
  • A dash of nutmeg
  • 1 cup soy milk
  • 1 cup unsweetened soy creamer
  • 1 cup vegan mozzarella shreds

Instructions

  1. Roughly chop broccoli into florets and slice the stems. On the stovetop, steam the broccoli with a little salt in a pan with the lid on for about 10 minutes or until it is bright green. 
  2. While the broccoli is steaming, chop the leeks, celery, red onion, green onion and garlic.
  3. Over medium heat, melt 1 tablespoon of butter and coconut oil in a cast iron or large pot. Toss in the leeks, onion, celery, white part of the green onion, garlic, salt, and pepper, and sauté for 7 minutes, stirring consistently.
  4. Add the Better Than Bouillon, sweet paprika, white pepper, umami seasoning and nutmeg to the veggies and sauté for another 3 minutes.
  5. Toss in the broccoli and stir for another minute. If anything is sticking to the bottom at this point, add a little water or white wine to deglaze the pan before adding the milk and creamer.
  6. Pour in the soy milk and soy creamer, and bring to a low boil. Once you see a few bubbles, turn off the stove and remove the pot from the heat.
  7. Wait about 20-30 minutes for the soup to cool and blend the soup using your preferred method - blender, immersion blender, or food processor. You might need to blend in batches depending on how big your blender or food processor is.
  8. After blending the soup, put it back on the stovetop over low heat and melt in the cheese and a tablespoon of butter.
  9. If you like more liquidy soups, leave the soup on the stovetop until it is heated through. If you like thicker soups, leave the soup on the stovetop for 10-15 minutes to thicken.
  10. Add more salt and/or pepper to taste, and garnish with green onions. Serve and get cozy!
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Comfort

Nutrition

  • Calories: 343
  • Sugar: 10.8g
  • Sodium: 1630mg
  • Fat: 20.6g
  • Saturated Fat: 6.6g
  • Carbohydrates: 32g
  • Fiber: 5.6g
  • Protein: 7.6g
  • Cholesterol: 0mg