Vegan Cream of Broccoli Soup

INGREDIENTS

  • 1 tablespoon canola oil

  • 1 medium onion diced

  • 2-3 cloves minced garlic

  • 4-5 cups broccoli chopped

  • 1 medium carrot about 1/2 cup peeled and chopped

  • 5 cups water

  • 2 cubes chicken bullion or other equivalent vegan chicken broth powder

  • 2 cups plain soy milk or other milk of choice

  • 1/4 cup nutritional yeast

  • 1/8 teaspoon turmeric

  • 1 sprinkle salt to taste (the amount needed will depend on the saltiness of the broth).

  1. For the roux

    • 1/4 cup vegan butter or margarine or oil of choice

    • 1/3 cup flour or 1/3 cup gluten-free flour

  2. For the starch method of thickening (if not using the roux)

    • 1/3 cup potato or cornstarch

    • 1/2 cup cold water

INSTRUCTIONS

  1. Saute 1 medium onion in 1 tbsp of oil over low heat for about 5 minutes and sprinkle with a little salt.

  2. Add 2-3 cloves of garlic, 4-5 cups of broccoli, and 1 medium carrot, peeled and chopped. Saute for another 2-3 minutes.

  3. Pour in your broth of choice and let it simmer for about 15 minutes until the broccoli is tender, but not mushy.

  4. Add 2 cups of plant-based milk and 1/4 cup nutritional yeast to your broth and continue to simmer, but not boil.

  5. Thicken your soup with a Roux

    • Heat 1/4 oil or butter in the bottom of another soup pot and add 1/4 cup flour (regular or gluten-free) to the oil/butter. Stir with a whisk until it starts to sizzle.

    • Scoop out the broth, being careful to not get large pieces of broccoli, and add it to the roux one ladle at a time.

    • Stir well with the whisk between each scoop to keep it creamy.

    • Repeat until most of the broth is incorporated and then add the remaining soup into the 2nd pot.

  6. Or thicken with the starch method

    • Mix 1/3 cup potato or cornstarch and 1/2 cup water in a small bowl. Add it to the hot soup near the end of cooking.

    • Stir well and heat soup again until it just begins to boil, while stirring frequently.

    • Add salt and pepper to taste.  

  7. Notes

    • This soup is also delicious with cooked cubed potatoes added.

  8. Tips for making it gluten-free

    • If you are using gluten-free flour, make sure to use a type without sorghum or garbanzo bean flour. 

    • When making it gluten-free, make sure to stir well between each scoop of broth.  GF flour tends to clump up if not stirred well enough. 

    • I have found the gluten-free all-purpose flour mix from Trader Joe's makes the best gluten-free roux. 

    • Or simply use the starch method for an easy gluten-free method.

  9. To make vegan broccoli cheese soup

    • Add a cup of vegan cheddar cheese to the pot of soup at the end of cooking and garnish with additional cheese when serving. 

Thanks to the hidden veggies for these tips

Siena BeachamComment