Creamy Vegan Broccoli Soup #vegan #dinner

Creamy Vegan Broccoli Soup #vegan #dinner

This Creamy Vegetarian Broccoli Soup is ideal for nippy weather.If you're Another Years' goals kinda individual, explicitly one of the numerous individuals with goals, for example, "Get thinner" or "Eat more beneficial", you may be feeling tired of commonplace sound January dinners.

Up to that point, we should discuss nourishments that DO go well with the center of winter. Nourishments like warming soups, generous veggie bowls, pastas, and dishes. Presently we're talking! solid yet generous warming dishes that meet up effectively and rapidly, a rich vegetable-filled soup is simply flawless.

This smooth veggie lover broccoli soup is actually what we as a whole need at the present time. Flavourful, velvety, stuffed with veggies, and the ideal backup to an entire grain sandwich, a serving of mixed greens, or possibly only a huge hard bun or bit of bread with a solid portion of vegetarian margarine.

Also try our recipe Crock Pot Vegetarian White Bean Soup

Creamy Vegan Broccoli Soup #vegan #dinner #soup #comfortfood #meatless

This Rich Veggie lover Broccoli soup is simple, generous and sound. Top this tasty soup with sautéed broccoli "bread garnishes" and a sprinkle of vegetarian cheddar shreds.


  • 2 tbsp (30ml) extra-virgin olive oil (any neutral oil or vegan margarine will do)
  • 2 1/2 cups (625ml) broccoli, chopped
  • 1/3 cup (80ml) carrots, finely chopped
  • 1/3 cup (80ml) celery, finely chopped
  • 1/3 cup (80ml) onion, finely chopped
  • 1 clove garlic, minced
  • 1/4 tsp (1.25ml) salt
  • 3 tbsp (45ml) flour
  • 1 1/4–1 1/2 cup (310ml – 625ml) vegetable broth
  • 1 cup (250ml) Suncoast Gold Unsweetened Macadamia Delight (or other unsweetened plant milk)
  • 1/4 cup (60ml) coconut milk
  • 2 tbsp (30ml) nutritional yeast


  • 2/3 cup (160ml) broccoli florets
  • 2 tsp (10ml) olive oil
  • salt, to taste


  1. In a medium saucepan, heat olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sprinkle with 1/4 tsp salt. Sauté until onion is translucent and just tender.
  2. Sprinkle vegetables with 3 tbsp flour. Stir and cook for at least 1 minute. Whisk in the vegetable broth. The soup should thicken as you stir. Whisk in the unsweetened macadamia milk, the coconut milk, and the nutritional yeast. Simmer over medium-low for at least 10 minutes, or until the vegetables are tender. Purée the soup to your liking. If you prefer a chunkier soup, lightly blend on a slow speed. I prefer to blend 1/2 to 2/3 of the soup until smooth and mix it with the remaining chunkier soup.


  1. In a small, separate saucepan, heat olive oil over medium heat. Add the broccoli florets and sprinkle with salt. Sauté until just nearly tender. Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown/black edge on at least 1 side. Remove from heat and set aside.


  1. Ladle soup into bowls. Drizzle with a little bit of olive oil, top with browned broccoli florets, vegan cheese shreds (optional), and cracked black pepper. Serve with bread or buns, crackers, or sandwiches. Enjoy!

Read more our recipe : Egg White and Avocado Breakfast Sandwich

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