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Creamy Vegan Broccoli Soup (A Healthier Twist) – vegetarian recipe
Stav Kogan

Creamy Vegan Broccoli Soup (A Healthier Twist)

A reimagined creamy broccoli soup that swaps dairy for nutritional yeast to create a velvety, savory, and healthy plant-powered comfort food classic.
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Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings: 4 serving
Calories: 202
Ingredients Method Nutrition

Ingredients
  

  • 2 Tbsp (30 ml) extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 clove garlic, chopped
  • 2 Tbsp (30 ml) whole wheat flour
  • 1½ cups / 360 ml (12.2 fl oz) plain unsweetened soy milk, almond milk or other milk substitute
  • 1½ cups / 360 ml (12.2 fl oz) low-sodium vegetable broth
  • 2 bay leaves
  • ¼ tsp (1.25 ml / 0 fl oz) fresh grated nutmeg
  • ½ tsp (2.5 ml / 0.1 fl oz) sea salt
  • ½ tsp (2.5 ml / 0.1 fl oz) pepper
  • 1 large carrot, peeled and chopped
  • ½ lb (225 g / 7.9 oz) broccoli, chopped
  • ¼ cup (60 ml / 2 fl oz) nutritional yeast
  • For a deeper, roasted flavor, toss the broccoli and carrots with a little olive oil and roast at 400°F / 200°C for 15-20 minutes before adding them to the simmering broth.
  • To add some pleasing texture, set aside a handful of small broccoli florets. Briefly steam or blanch them and use as a garnish on top of the finished soup.
  • If you prefer an even cheesier flavor, feel free to add more nutritional yeast, one tablespoon at a time, after blending until you reach your desired taste.

Method
 

  1. Heat olive oil in a Dutch oven or large soup pot over medium heat.
  2. Add the onion and garlic, and cook until the onion is translucent but not brown, about 3 minutes.
  3. Stir in the flour and cook for one minute to form a paste. Gradually whisk in the milk and vegetable broth until the mixture is smooth and no lumps remain.
  4. Add the bay leaves, nutmeg, salt, and pepper. Increase the heat to bring the soup to a boil.
  5. Once boiling, cover the pot, reduce heat to a simmer, and cook for 20 minutes, stirring occasionally to prevent burning.
  6. Remove and discard the bay leaves.
  7. Add the chopped carrot and broccoli.
  8. Cover and continue to simmer for about 15 minutes longer, or until the vegetables are fork-tender.
  9. Remove the pot from the heat and stir in the nutritional yeast. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a stand blender.
  10. Ladle the hot soup into bowls and serve immediately.

Nutrition

Calories: 202kcalCarbohydrates: 24gProtein: 10gFat: 77g

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