‘Tis the season for broccoli, and I couldn’t be more psyched. Broccoli is delicious however it is cooked and offers the much-needed density that a winter diet requires. You never walk away hungry from a broccoli-based dish, and the same goes for this vegan cream of broccoli soup recipe.
The broccoli’s flavor is able to stand out, as the soup only requires a few other ingredients. Normally, cream of broccoli soup requires butter and cream. However, this soup lets the broccoli do the talking and it only has good things to say!
The following vegan cream of broccoli soup can be whipped together in under 45 minutes and makes for a filling but light snack and side dish. When blended, the broccoli offers a sense of creaminess without all the animal-based products. The black pepper provides a kick that will keep you itching for more servings. Meanwhile, the dish requires only 1 tablespoon of oil to spread across all servings. Amen to that!
Vegan Cream of Broccoli Soup Recipe
- 3 cups chopped broccoli, including stems
- 1 white onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 cups water
- Squeeze of lemon juice for garnish
- Broccoli floret for garnish
In a pot over medium-high heat, add the oil, broccoli, onion and garlic. Season with salt and pepper and cook lightly, until the onions begin to turn translucent. Add the water. Bring the mixture to a boil and then reduce the heat to a simmer. Place a lid on the pot and let simmer for 25-30 minutes.
Remove the pot from the stove and let cool to room temperature. Transfer the mixture to a high-speed blender or food processor and pulse until smooth. You may have to do this in rounds depending on the size of your blender. Serve cool or reheat and serve warm. Garnish with lemon juice and any extra broccoli florets.
Related on EcoSalon
Photo Credit: Glowkitchen