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Vegan Cream of Broccoli Soup

December 26, 2016 By Jessica Leave a Comment


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. 


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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.

img_4743


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.

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To Print:

Vegan Cream of Broccoli Soup
 
Print
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.
3.5.3226
 

Filed Under: Appetizers & Sides, Baby & Toddler Friendly, Soup, Vegetarian

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