Creamy Vegan Broccoli Soup

My sister prepared this delicious soup during my visit. Left overs were even better than the first go. It is a Recipe from “I Love Vegan”. We added cooked quinoa to ours.

Author Brittany Mueller

Prep Time 15 minutes

Cook time 35 minutes

Makes 8 cups

Ingredients

1/4 cup vegan butter or olive oil

5 cups chopped broccoli (about 2 heads)

2/3 cup chopped carrot (about 2 carrots)

2/3 cups chopped celery (about 2 ribs)

2/3 cups chopped onion (about 1 onion)

2 cloves garlic minced

6 tablespoons flour

4 cups vegetable broth

2 cups unsweetened plant based milk

3/4 cup full fat canned coconut milk (or more plant based milk)

1/4 cup nutritional yeast flakes (or sub with vegan cheese shreds)

1 teaspoon white wine vinegar or lemon juice

1 1/2 teaspoon of salt or to taste

black pepper to taste

1) In a medium saucepan, heat vegan butter or olive oil over medium heat. Add the vegetables, onion and garlic. Saute until onion is translucent and just tender, about 5 minutes.

2) Sprinkle vegetables with flour. Cook for 1-2 minutes, stirring often.

3) Gradually add vegetable broth and plant based milk, stirring constantly to prevent lumps. Add the coconut milk and nutritional yeast. Simmer over medium-low heat for 10-15 minutes or until the vegetables are tender.

4) Blend the soup to your liking. I recommend pureeing 1/2 to 2/3 of the soup smooth.

5) If desired, adjust consistency with vegetable broth or plant based milk. Stir in white wine vinegar. Taste and adjust seasoning with salt, pepper, and/or vinegar.

6) Top with vegan cheese shreds and black pepper as desired. Serve with crackers, bread, sandwich or salad. Enjoy!