This time of year I often end up making a soup a week, saving leftovers until my freezer becomes stacked to the top with plastic containers.
This creamy broccoli soup recipe is one of my staples. I’ve also included it in my free 8-week vegan soup challenge. (More details on the challenge here).
It’s a simple, delicious recipe that can easily be doubled and/or frozen.
The soup gets its creaminess from the potato and the unsweetened almond milk. (You can use other types of non-dairy milks, just make sure they’re unsweetened).
The addition of nutritional yeast gives the soup a cheesy flavor. Feel free to add some non-dairy cheese shreds too, if you like.
Use either a high-speed blender like a Vitamix, or an immersion blender to get it nice and smooth.
Use the tender parts of the broccoli stalks in addition to the florets. You can also swap in other vegetables for the broccoli such as cauliflower, asparagus or leeks.
- 1 tablespoon olive oil
- ½ cup yellow onion, diced (about half a medium onion)
- 2 garlic cloves, minced
- ¼ teaspoon ground nutmeg
- 1 ½ cups Idaho potato, peeled and diced (about 1 potato)
- 4 cups broccoli florets (about 1 lb head broccoli)
- 2 cups unsalted vegetable stock
- ½ teaspoon salt
- ¾ cup unsweetened non-dairy milk
- ¼ cup nutritional yeast flakes
- freshly ground pepper to taste
- Optional: ¼ cup nutritional yeast, shredded non-dairy cheese
- In a large pot, heat olive oil. Add yellow onion and cook about 2 minutes, stirring occasionally. Add garlic and nutmeg and stir for about 30 seconds. Add potato and broccoli florets and stir to combine. Pour in stock, add salt and bring to a simmer. Cook covered about 10 minutes. Stir in non-dairy milk and nutritional yeast. Transfer soup to a blender and puree until smooth. (You may need to do this in batches). Return all of the pureed soup to the pot and bring to a simmer. Add freshly ground pepper to taste. Serve with shredded non-dairy cheese, if you like.