Vegan Cream of Broccoli Soup

A {VEGAN} twist to the traditional Cream of Broccoli.

Because it’s cold, Christmas is over and we need a healthy soup to bring in the New Year. 

Ingredients:

• 3 {12 oz} bags of frozen Broccoli Florets {I used Birds Eye Steamfresh Broccoli Florets – super easy and delish!}
• 6-7 stalks of Celery, depending on size
• 6 oz fresh Spinach {about four cups}
• 1 Yellow Onion
• 3 Garlic cloves
• 2 {medium sized} Yukon Gold Potatoes
• 1/2 cup Raw Cashews {these are mandatory people, adds the cheesy flavor you crave}
• 8 cups Water {I originally was going to use Vegetable Broth but decided to try Water instead and it turned out GREAT}
• 5 cups Almond Milk {Silk Almond Milk works beautifully in this recipe}
• 1-2 tsp. Kosher Salt {depending on Salt preference – I did 2 tsp.}
• 2 tsp. Nutmeg {adds rich, nutty flavor}
• 2 tbsp. Extra Virgin Olive Oil
• Black Pepper, to preference

Directions:

1. Cook Broccoli according to packaged directions and set aside.
2. Roughly chop the Celery, Yellow Onion, Garlic and Potatoes {try to cut the Potatoes very thin so they cook faster}.
3. In a large saucepan, heat up Olive Oil over medium heat and add the Onions and Celery. Cook, stirring frequently, until they are semi-soft {about 10 minutes}.
4. Add Garlic and continue to sauté for an additional 3 minutes.
5. Add Potatoes, Spinach, Raw Cashews and Water, then bring to a low boil.
6. Boil until Potatoes are tender, about 10 minutes. {This can take a little longer if the Potatoes are cut thicker}
7. Add cooked Broccoli to the batch along with the Almond Milk and puree with an immersion blender. {If you don’t have an immersion blender you can also use a regular blender, just make sure to transfer the soup in small batches.}
8. Once everything has been blended, whisk in Nutmeg, Salt & Pepper {to preference} and set on low heat for an additional 10-15 minutes to ensure the soup is back to a hot temperature.

This makes one MASSIVE batch of Cream of Broccoli Soup.

Keep leftovers in the fridge for up to 4 days or in the freezer for up to 6 months.

We served ours with some crusty Boudin Sourdough French Bread for dipping.

They ship nationwide – so you do not have to live in San Francisco to enjoy their delicious breads.

Here’s our son with the 12 loaves we had delivered to our humble abode. 

https://www.instagram.com/p/BOVEFjKh1K8/?taken-by=boudinbakery

We are not Vegans, but my father is ~ so I try to create Vegan Dishes whenever I can. To be honest, if no one told me this Soup was Vegan, Gluten-free and jam packed with tons of Vegetables, I would have thought it was Cream Based with lots of Butter and Cheese. The Cashews give it a cheesy flavor, while the Almond Milk gives the Soup a delicate creaminess that brings everything together. My husband {who is the exact opposite of being Vegan} admitted this was one of the best Soups he has had in a very long time. Looks like I will be making another batch of this very, very soon. I hope your family enjoys it as much as mine! See below for printable recipe card.

To Print:

Vegan Cream of Broccoli Soup

 

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This soup is the bees knees ~ let's just get that out there in the open. It's almost the New Year and what better way to ring in 2017 than with this low-fat, creamy {and oh so dreamy} Broccoli Soup. Who knew guilt-free eating could taste THIS GOOD?

Serves: 8-10

Ingredients

• 3 {12 oz} bags of frozen Broccoli Florets {I used Birds Eye Steamfresh Broccoli Florets - super easy and delish!}
• 6-7 stalks of Celery, depending on size
• 6 oz fresh Spinach {about four cups}
• 1 Yellow Onion
• 3 Garlic cloves
• 2 {medium sized} Yukon Gold Potatoes
• ½ cup Raw Cashews {these are mandatory people, adds the cheesy flavor you crave}
• 8 cups Water {I originally was going to use Vegetable Broth but decided to try Water instead and it turned out GREAT}
• 5 cups Almond Milk {Silk Almond Milk works beautifully in this recipe}
• 1-2 tsp. Kosher Salt {depending on Salt preference - I did 2 tsp.}
• 2 tsp. Nutmeg {adds rich, nutty flavor}
• 2 tbsp. Extra Virgin Olive Oil
• Black Pepper, to preference

Instructions

1. Cook Broccoli according to packaged directions and set aside.
2. Roughly chop the Celery, Yellow Onion, Garlic and Potatoes {try to cut the Potatoes very thin so they cook faster}.
3. In a large saucepan, heat up Olive Oil over medium heat and add the Onions and Celery. Cook, stirring frequently, until they are semi-soft {about 10 minutes}.
4. Add Garlic and continue to sauté for an additional 3 minutes.
5. Add Potatoes, Spinach, Raw Cashews and Water, then bring to a low boil.
6. Boil until Potatoes are tender, about 10 minutes. {This can take a little longer if the Potatoes are cut thicker}
7. Add cooked Broccoli to the batch along with the Almond Milk and puree with an immersion blender. {If you don't have an immersion blender you can also use a regular blender, just make sure to transfer the soup in small batches.}
8. Once everything has been blended, whisk in Nutmeg, Salt & Pepper {to preference} and set on low heat for an additional 10-15 minutes to ensure the soup is back to a hot temperature.

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