Lots of steps in this recipe, but the unique no-nut / no-oil cream base makes it worthy of a try!
Author: Kathy Carmichael
Ingredients
Soup Ingredients
- 2 large crowns Broccoli
- 1 diced White Onion
- 3 cloves minced Garlic
- 3 cups Organic Vegetable Broth
- 1 leek diced
“Cheese” Soup Base
- 3 medium baking potatoes (approximately 1 pound) cut into large chunks
- 3 Large carrots cut into large chunks (about 2 cups)
- 3 cups Organic Vegetable Broth
- ¼ cup Nutritional Yeast
- 3 Tablespoons Soy Sauce or Tamari
- 3 teaspoons Garlic Powder
- 3 teaspoons Onion Powder
Instructions
Prepare the Soup Base
- Boil a large pot of water.
- Add cut potatoes and carrots into similar sizes with the skins on.
- Boil for 30 minutes, uncovered until soft when pierced with a fork.
- Drain water from potatoes and carrots using a colander.
- Add 2 cups of vegetable broth to a high-speed blender.
- Add potatoes and carrots.
- Add nutritional yeast, soy sauce, garlic powder, and onion powder.
- Add 1 more cup of vegetable broth.
- Blend until smooth.
- Return half of the cheese mixture to the pot you used to cook the potatoes and carrots.
Steam and Cut the Broccoli
- Remove stems from broccoli.
- Cut the broccoli florets into large pieces and place them in a vegetable steamer.
- Steam the broccoli for 8 minutes.
- Remove half of the broccoli and place it on a cutting board.
- Place the other half into the blender with half the cheese base.
- Blend on high until smooth.
- Pour the contents of the blender into the broccoli/cheese mixture in the pan.
- Wait to add the cut-up broccoli to the cutting board.
Saute the Onions and Garlic
- Dice onions and leek.
- In a non-stick skillet, saute onions, leek, and garlic.
- [Ed: I avoid non-stick. I use stainless steel pan & “wauté” = water saute, or broth saute as described in next step.]
- Add vegetable broth to avoid sticking.
- Cook until translucent.
- Add to the pot with the cheese base.
Making the Soup
- Roughly chop the broccoli on the cutting board.
- Add to the large pot with the other ingredients.
- Add 3 more cups of vegetable broth to the large pot.
- Stir.
- Cook on low, frequently stirring until heated through.
- Ladle into bowls.
Notes
- Make sure to cut the potatoes and carrots in similar sizes so they cook evenly.
- Leaving the skins on the carrots and potatoes provides additional nutritional value.
- Use a high-speed blender to blend the cheese sauce until it is smooth. Avoid leaving any chunks of potatoes or carrots.
- Only add half the rough chopped cooked broccoli to the blender, and reserve the other half so the soup has chunks of cooked broccoli.
- Vegan cream of broccoli soup will stay fresh in the refrigerator for up to 5 days.
- I suggest using Souper Cubes to freeze leftover soup for up to 3 months.
- To reheat the frozen soup, let it thaw completely, then transfer it to a pan to reheat on medium-low. Or microwave using the reheat setting for soup.
Nutrition
Calories: 149kcal | Carbohydrates: 33g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 476mg | Potassium: 696mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5868IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg