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. 

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.

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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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