Creamy Broccoli Soup Plant Based Recipes

BEST CREAM OF BROCCOLI SOUP

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

'CREAM' OF BROCCOLI SOUP

Steps:

• If using fresh broccoli, remove the tough lower stalk but chop the other stalky parts.
• Line a large pot with vegetable broth and sauté onion and garlic until onion is translucent.
• Add ½ cup broth and cooked rice or potato and let simmer until rice is waterlogged and extra liquid has all or mostly cooked off; if using potato, cook until potato is very soft and tender. (If using a raw (uncooked) potato, this may take longer and require more liquid then if using a leftover already cooked potato, such as a baked potato from the night before.)
• If using fresh broccoli, add another ½ cup broth and broccoli, and cook until broccoli is very tender. (Note: If you want a soup with broccoli pieces, scoop some out before they're waterlogged and very soft, and set aside to stir in at the end.)
• If using frozen broccoli, add broccoli at the end as the rice is finishing up (omit extra ½ cup broth-just a splash will do) or cook briefly in microwave and add to soup with no extra broth.
• Transfer soup to a blender (or use an immersion blender) and purée with nondairy milk, plus additional broth as necessary to achieve a soup consistency. You can also add fresh or dried basil and thyme, plus salt and pepper to taste here.
• Return blended soup to your saucepan and let simmer, adding nutritional yeast to taste.
• Squeeze fresh lemon juice over soup before serving, if desired, and garnish with red pepper flakes or fresh black pepper.

VEGAN CREAM OF BROCCOLI SOUP

Steps:

• Place the carrot, celery, and thyme in a large pot. Cover and cook over medium heat, just 3-5 minutes, until aromatic. If vegetables start to brown, simply add a splash of water and reduce the heat.
• For the broccoli, separate the florets from the stalks. Trim and peel the stalks. Discard the rough end and the woody peel. Roughly chop the peeled stalks.
• Drain and rinse the cannellini beans.
• Place the broccoli, beans, bay leaf, vegetable stock, and water into the pot with the celery and carrot. Cover and bring to a boil. Cook over high heat just until the broccoli is tender, about 8-10 minutes. You still want it to be bright green so don't overcook the broccoli. The broccoli is tender when a stalk piece can easily slide off the tip of a knife.
• Remove the soup from heat. Remove the bay leaf.
• Add the nutritional powder and Moringa vegetable powder. Use an immersion blender to puree the soup. Puree until creamy. Taste to adjust seasoning.
• Garnish with steamed broccoli florets and serve.

CREAMY VEGAN BROCCOLI SOUP

Steps:

• Drain the cashews and add them to a food processor or blender along with the cooked potato and white beans. Blend until smooth. This may take a couple of minutes with stopping to scrape down the sides; add liquid as needed to help blend. Add the nutritional yeast, miso, and lemon juice, and blend to combine. Remove from the food processor and set aside in a bowl. There is no need to clean out the food processor yet.
• Heat the olive oil in a stockpot over medium-low heat. Add the onion with a pinch of salt, and stir. Continue cooking the onion, stirring occasionally, until softened and translucent, 5-7 minutes. Add the garlic and cook for another minute until fragrant. Add the celery and carrot, stir, and cook for another 3 minutes.
• Add the vegetable broth, and bring the pot to a boil. While you wait, add 1 cup of chopped broccoli to the food processor and pulse until broccoli is broken into crumb-sized pieces.
• After the pot boils, reduce it to a simmer. Stir in the reserved cashew cream mixture, all of the broccoli, and salt. Cover the pot, and cook covered for 12-16 minutes, stirring occasionally (making sure to scrape around the bottom and sides when you do), until the broccoli is bright green and tender, or cooked to your liking.
• Serve hot. Leftovers store well in the refrigerator for a few days.

CREAMY VEGAN BROCCOLI SOUP

Steps:

• In a medium saucepan, heat vegan butter or olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sauté until onion is translucent and just tender, about 5 minutes.
• Sprinkle vegetables with flour. Cook for 1-2 minutes, stirring often.
• Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps. Add the coconut milk and nutritional yeast. Simmer soup over medium-low heat for 10-15 minutes, or until the vegetables are tender.
• Blend the soup to your liking. I recommend puréeing ½ to ⅔ of the soup smooth.
• If desired, adjust consistency with vegetable broth or non-dairy milk. Stir in white wine vinegar. Taste and adjust seasoning with salt, pepper, vinegar, (and if desired, sugar if using unsweetened non-dairy milk - refer to recipe notes).
• In a separate saucepan or skillet, 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.
• 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 crackers, bread, sandwich or salad. Enjoy!

CREAMY BROCCOLI SOUP

Steps:

• Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
• In a separate bowl, slowly add milk to flour, and mix until well blended.
• Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.

VEGAN CHEDDAR BROCCOLI SOUP

Steps:

• In a medium pot, boil potatoes, carrots, and onion in a pot with enough water to cover well and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
• When veggies are tender, drain and place them in a blender. NOTE: reserve the broth, and add 1 cup of it to the blender. Add all the remaining ingredients, and blend until smooth. Reserve the rest of the broth from veggies to use in soup.
• This 'cheese' sauce is excellent and can be stored in the refrigerator (when not making this soup recipe) and used for many things. It makes approximately 2-3 cups.
• Including a baked potato topping, over steamed broccoli, with salsa for nachos, and so many more options! This picture is a loaded baked potato.
• For now, just leave the cheese sauce in your blender. You will be adding soup ingredients shortly.
• In a large stockpot, saute onions and garlic in approximately 3 Tbsp. water.
• Saute until slightly browned.
• Add 2-1/2 cups water, broccoli florets, and carrots. Cover and cook on medium heat approximately 10 minutes, until slightly tender, but still bright green. Don't overcook to mush.
• Remove from heat and put 1/2 of the veggies in a blender with the cheese sauce (leave the other 1/2 in your pot, but not on heat), plus 1/2 cup of reserved veggie broth from cheese sauce). Blend for just a minute or less.
• Pour blender mixture into the pot with other 1/2 of the cooked broccoli and veggies. Add almond milk, 1/2 cup water, Dijon mustard, chili powder, salt, pepper.
• Place back on the heat and allow to cook approximately 10 minutes on low heat. Remove and serve in a bowl or in hollowed out crusty bread.

CREAMY BROCCOLI SOUP

Steps:

• Heat the oil in large pot over medium heat. Add the shallots and cook briefly to soften, 3 to 4 minutes. Stir in the broccoli, and season with salt and pepper, to taste Add the chicken broth and bring to a boil. Reduce the heat to maintain a simmer, then cover the pan and cook until the vegetables are fork tender, 10 to 15 minutes. Cool for about 5 minutes. Carefully add the soup to a blender, in small batches, and blend until smooth. Pour the puree into a clean large saucepan over low heat. Add hot water to thin, if necessary. Whisk in all but 1/2 cup of the mascarpone. Taste and adjust the seasoning, as necessary.
• To serve, ladle the soup into bowls and garnish each bowl with a small dollop of mascarpone.

CREAM OF BROCCOLI SOUP

Steps:

• Cut the broccoli into large pieces, keeping the florets separate from the stems. Peel any very tough stems.
• Place the stems in a large soup pot and add the onion, potato, garlic powder, and 3 cups water. Bring to a boil over high heat.
• Reduce the heat to medium and cook for 10 minutes.
• Add the broccoli florets and peas to the pot and cook until the broccoli is very tender, about 15 minutes.
• Carefully transfer the soup to a blender, working in batches if necessary, and blend until smooth. (Alternatively, use an immersion blender to purée the soup in the pot until smooth.)
• Return the soup to the pot. Add water if necessary, so that the consistency of the soup is moderately thick. Stir in the pepper, lemon juice, dill, and salt to taste.
• Bring to a boil.
• Turn off heat and serve immediately.

HEALTHY CREAMY BROCCOLI SOUP

Steps:

• Put the stock, broccoli, potatoes, onion, wine, bay leaves, salt, lemon juice, and pepper in a large saucepan over medium heat. Bring the mixture to a boil. Cover and decrease the heat to low. Simmer until all the vegetables are tender when pierced with a fork, about 25 minutes.
• Remove the soup from the heat and discard the bay leaves. Let it cool for 10 minutes.
• Ladle half of the soup into a blender along with ¾ cup milk beverage, cover and puree until smooth. Empty the blender into a large bowl.
• Ladle the remaining soup into the blender with ¾ cup milk beverage, cover and puree until smooth. When finished transfer the pureed soup back into the saucepan.
• Thin the soup if necessary by adding a little more milk beverage until the desired consistency is achieved.
• Taste and add more salt, if desired.
• Reheat the soup over low heat, stirring occasionally, until hot but not boiling.
• Ladle the soup into bowls and garnish each bowl with lemon zest, if desire.

CREAMY BROCCOLI & POTATO SOP

Steps:

• Satè onions and celery on medium high heat in a large soup pot for 5 minutes
• Add potatoes, spices and broth and let cook for 5 minutes
• Add lemon juice, nutritional yeast and broccoli
• Blend water and cashews together and add to soup
• Let cook for 30 - 35 minutes or until potatoes are cooked

CREAMY VEGAN BROCCOLI CHOWDER WITH GARLIC CROUTONS

Steps:

• Make Garlic Croutons: Preheat oven to 375°F. In a medium bowl combine 1 Tbsp. tahini and 1 clove of the minced garlic. Cut bread into ½-inch cubes. Add to tahini mixture; toss to coat. Place on a baking sheet. Bake 6 to 8 minutes or until crisp and lightly browned. Cool on a wire rack.
• In a large pot cook onion, celery, and the remaining garlic over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add milk, 2 cups of the broccoli, the potatoes, beans, dill, and paprika. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until potatoes are very tender.
• Using an immersion blender, puree the soup until it is mostly smooth. Add remaining broccoli and cook 4 to 5 minutes or until broccoli is tender. Season with salt and pepper. Drizzle each serving with additional milk, if desired, and top with Garlic Croutons.

CREAMY VEGAN BROCCOLI SOUP

Steps:

• Place cashews in a glass bowl and cover with water. Soak for a minimum 30 minutes, or up to overnight.
• Prepare veggies: peel and dice onions, celery, carrots, parsnip, turnip. Rough chop broccoli, including stalks and stems
• Place soup pot over medium heat and swirl in olive oil. Saute onions until translucent, about 4 minutes, then add celery, carrots, parsnips and turnips. Sprinkle on thyme, salt and pepper then continue cooking over medium low heat while stirring occasionally for 5 minutes. Stir in broccoli and garlic, cooking (steaming) mixture and stirring occasionally for 5 minutes.
• Pour in stock and bring to a boil. Reduce to a low simmer, cover the pot and cook for 20 minutes or until broccoli stems are tender.
• Meanwhile, drain and rinse cashews. Place in blender or food processor, add one cup fresh water and blend until creamy and smooth. Set the cashew cream aside.
• Once soup is done, use immersion blender (alternately, transfer in batches to regular blender or food processor) to puree to creamy consistency. Stir in the cashew cream and taste for seasoning adding more salt/pepper as desired.
• Serve Warm with thinly sliced scallions.
• Soup will stay good in fridge for up to a week, or freezer for up to 3 months. Reheat gently.

CREAM OF BROCCOLI SOUP

Steps:

• Purée 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
• In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
• Add the cashew mixture to the soup and stir until mixed. Remove the pot from hear and purée about half of the soup, in small batches, until smooth. Return puréed soup to the pot and reheat, stirring well. Serve.

CREAMY BROCCOLI POTATO SOUP

Steps:

• Dice the onion. Mince the garlic. Peel the potatoes and cut them into bite-sized chunks.
• In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and 1/2 teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork.
• Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you'd like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it with 1/4 teaspoon kosher salt and black pepper to taste. Peel and grate the carrot into long strips (we used a handheld julienne shredder).
• When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another 1/4 teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.)
• Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary (we added 1/4 teaspoon more).

VEGAN CREAMY BROCCOLI SOUP

Steps:

• Heat the olive oil in a large pan. Once hot add the zucchini, carrots, onion and garlic. Cook until garlic is fragrant. Season with salt and pepper.
• Add the broccoli, raw cashews, vegetable broth, and water. Bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer for 20 minutes until the broccoli is soft.
• Transfer this mixutre to a blender and blend until smooth. Transfer the mixture back into the pot and stir in the almond milk, nutritional yeast, and lemon juice. Taste and add a touch more salt and pepper if needed (or red pepper flakes if you like spice!).

VEGAN CREAM OF BROCCOLI SOUP

Steps:

• Season with salt and pepper, if needed. Serve right away.

30 BEST VEGAN SOUPS & STEWS

Steps:

• Add garlic, ginger and 1 tbsp of the vegetable broth to a pot and sauté for around 2 minutes, then add the rest of the vegetable broth as well as the pumpkin.
• Bring to a boil, then reduce heat to medium and add coconut milk, curry powder, cinnamon, salt, and pepper.
• Let simmer for approximately 20 minutes until the pumpkin is tender and ready to be puréed.
• Take the pot off the stove and use an immersion blender to purée everything until smooth.
• Season with more salt & pepper to taste and divide between serving bowls. Add any optional toppings and enjoy hot!

CHEESY BROCCOLI RICE CREAM SOUP

Steps:

• In a large non-stick soup pan, add coconut milk, 1 1/2 cups water, carrots, onions, garlic, chicken seasoning, and ground cumin.
• Cook on medium high, stirring occasionally, until liquid is almost gone.
• Stir more frequently to cook the carrots and onions a bit more until almost dry.
• Add vinegar, stir and cook that mostly off.
• To the cooked vegetables, add 1 cup water. nutritional yeast and 2 lightly packed cups of cooked rice.
• Stir until rice is separated, and everything is well-mixed.
• Add entire mixture to high-speed blender.
• Before worrying about blending, return empty soup pan to stove, on high, add 3 cups cold water, and 2 Tbsp cornstarch. Mix well.
• Blend the soup base in the high-speed blender until very creamy and smooth. If you have trouble blending, add water, 1/4 cup at a time until it easily blends, but remains thick. This may take a couple of minutes.
• Back at the soup pan, the water should have heated to near boiling. Add 3 cups cooked rice and stir to separate.
• Add seasoned salt, cayenne, and pepper.
• Return soup base from blender to soup pan and stir in.
• Add broccoli and lemon juice.
• Season as desired.
• Serve and enjoy. Store leftovers in a tightly covered container.
• To take this delicious soup from delicious to decadent, make and add some cashew cream!
• In a high-speed blender (you don't really have to wash/scrape it out that well from the soup base), blend soaked cashews and water on high until you have a beautiful cream.
• Stir cashew cream into the entire soup and mix, or use it to swirl into each bowlful!

CREAMY BROCCOLI SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
• Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
• Serve hot and garnish each soup with a broccoli half.

EASY VEGAN BROCCOLI SOUP (LOW FAT)

Steps:

• In a tall pot, over hight heat, boil potatoes, vegetable stock for 5 minutes.
• Add broccoli and pepper, cook for another 10 minutes. Turn off heat.
• Allow pot to stand for 10 minutes. Then pour contents into a blender and blend until completely smooth. Serve warm.

BROCCOLI ALMOND SOUP

Steps:

• Start by blanching the almonds: soak the nuts in boiling water for 10 minutes. Then, drain and remove their peels by pinching on them. The skin will be easy to remove. Discard the peels and set the almonds aside.
• In a large pot, cook the onion and celery for 5-7 minutes on medium-high heat stirring often. Use a little oil or water to prevent the veggies from sticking to the bottom.
• Once the vegetables are slightly browned, then add the garlic and cook for another 30-60 seconds while constantly stirring. Then, add the broccoli, nutritional yeast, dijon, blanched almonds and a good pinch of salt. Stir while roasting the aromatics for about 1 minutes, then add the broth and stir to combine.
• Bring to a simmer, then turn down the heat to medium-low. Keep simmering for about 10-15 minutes or until the broccoli is tender.
• Add the almond milk, stir and remove from the heat.
• Carefully transfer the soup into a blender and blend on high until smooth (careful when blending a hot soup!). Taste and adjust seasonings, but also add more milk/broth if looking for a thinner soup.
• Serve warm. Enjoy!

CREAMY PLANT-BASED BROCCOLI CHEDDAR SOUP

Steps:

• In a large saucepan, sauté cauliflower, carrots, celery, and onion in olive oil for 5 minutes. Add beans and broth and bring to a boil. Turn heat down to a simmer and cook until the vegetables are just tender.
• Purée the mixture in a blender (or use an immersion blender). Blend with the lid off and the top covered with a clean dishcloth, so that steam can escape.
• Return the mixture to the saucepan. Add remaining ingredients, except broccoli and whisk to combine.
• Adjust seasonings to taste. Add broccoli and continue cooking, over low heat, until just tender.
• Serve with a delicious vegan grilled cheese on our Organic Sprouted Power™ Multigrain bread.

HEALTHY VEGAN BROCCOLI CREAM SOUP

Steps:

• Chop all veggies (broccoli stem and florets, potatoes, onion, and carrots) into 2-3 large pieces. Put them in a pot with boiling water and cook for about 20 mins.
• Place the cooked veggies, rolled oats, salt and black pepper with about 3 cups of broth in a blender. Blend for several minutes until smooth.
• Serve with homemade croutons. Enjoy!

CREAMY BROCCOLI SOUP

Steps:

• In a large pot, heat ¼ cup of vegetable broth at medium-high heat, and then add the diced onion and minced garlic. Sauté, stirring frequently, for 3 to 5 minutes or until the onion is softened. As the broth evaporates, continue adding more, a couple of tablespoons at a time - just enough to barely cover the bottom of the pot and prevent the onions and garlic from sticking.
• Add the diced red pepper and sauté for another minute or two.
• Add the remaining broth, along with the diced potato and parsnips. Bring to a boil, then adjust the heat to low. Simmer the vegetables in the broth for 10 minutes, stirring occasionally.
• Add the broccoli to the pot, and continue simmering for another 10 minutes. Add an additional cup or two of water if necessary, to keep all the vegetables covered in liquid.
• Check to make sure the potatoes and parsnips are soft by pressing the tip of a sharp knife into one piece. If the blade slides in easily, the vegetables are ready. If not, continue simmering for a few more minutes and check again.
• Turn off the heat under the pot. Stir in the plain almond milk, nutritional yeast, cayenne pepper, and black pepper.
• Using an immersion blender (stick blender), or working in batches using a regular kitchen blender, blend the soup until smooth. You may choose to leave the soup slightly chunky, if you prefer.
• Pro tip: The soup will be very hot, so work carefully and watch for splashes. If you're using a regular kitchen blender, place the blender container in the sink, and then pour the soup into it from there, to help prevent spilling and splashing. Always pour away from you rather than toward yourself.
• Taste and adjust the seasoning to your liking, if you wish. Serve immediately and enjoy!

CREAM OF BROCCOLI SOUP

Steps:

• Heat olive oil in a large heavy stockpot over medium heat. Add the onion and shallots and cook until tender, about 10 minutes. Add the stock, broccoli, zucchini and dried thyme. Bring to a boil, reduce heat to low and simmer for 15 minutes or until vegetables are soft. Stir in Silk. In 2-3 separate batches, puree the soup in a blender or food processor until smooth and creamy. Return pureed soup to the pot and reheat. To serve, ladle into warm bowls and top with basil and Parmesan cheese, if desired.

BROCCOLI SOUP

Steps:

• In a medium pan over medium-low heat, heat the oil (or water). Add the onion and garlic, and sauté for 5 minutes or until the onion becomes tender and translucent.
• Add the water and bouillon cubes (or broth), potatoes, broccoli, lemon juice, and pepper.
• Bring to a boil.
• Boil until the potatoes are cooked all the way through, 10 to 15 minutes.
• Remove from the heat. Puree half of the soup using an immersion blender (or with a regular blender, working in batches). Return the pureed soup to the pot and combine with the remaining soup.

CREAMY BROCCOLI SOUP (PLANT BASED)

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 7 to 10 minutes.
• While the cauliflower is steaming, heat olive oil in a large skillet over medium heat. Add onions, celery, and garlic and saute until softened, about 5 minutes. Remove from the heat.
• Remove cauliflower to a bowl. Place broccoli florets in the steamer insert. Cover and steam until tender, 7 to 10 minutes.
• While the broccoli is steaming, transfer onion mixture to a blender. Add nutritional yeast, coconut milk, and poultry seasoning. Add cauliflower to about the middle of the blender. Add enough vegetable broth to cover the cauliflower. Cover and blend until creamy. Transfer to a soup pot.
• Continue to blend remaining cauliflower with the vegetable broth and add to the soup pot.
• Place broccoli in the blender and cover with a few cups of the cauliflower-broth mixture. Pulse and blend to desired consistency, leaving broccoli either chunky or in small bits, but not fully blended. Add to the pot.
• Season soup with salt and pepper and heat over low until warm, about 5 minutes.

VEGAN CREAM OF BROCCOLI SOUP

Steps:

• Place 2 tablespoons butter in a large saucepan over medium heat. Add the onion and celery then sauté until tender, about 5 minutes.
• Add in the broccoli and vegetable broth, then simmer until broccoli is tender, about 20 minutes.
• Add the broccoli mixture to a blender, in batches if needed, and pulse a few times to blend together. Be careful not to puree it completely, I think this tastes best with texture and just pulse it a few times to come together. Alternatively, you can use an immersion blender.
• Wipe out the pot (or use a different pot if using an immersion blender/blending in batches) and melt the remaining 3 tablespoons of butter in the pan. Add the flour and stir until lightly browned and fragrant. Slowly stir in the milk, whisking over medium heat until thickened. Season with nutmeg and a pinch of salt and generous serving of freshly ground pepper.
• Add the broccoli mixture to the thickened milk mixture and reduce heat to medium-low. Cook, stirring often, for 10 minutes to come together. Season to taste, as needed, and serve.