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
- 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.
- While the broccoli is steaming, chop the leeks, celery, red onion, green onion and garlic.
- 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.
- Add the Better Than Bouillon, sweet paprika, white pepper, umami seasoning and nutmeg to the veggies and sauté for another 3 minutes.
- 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.
- 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.
- 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.
- After blending the soup, put it back on the stovetop over low heat and melt in the cheese and a tablespoon of butter.
- 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.
- 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