Vegan Cream of Broccoli Soup
It's almost 2019! Where on earth has this year gone?! I sounds like a broken record but MAN...it's just too crazy to me how quickly a year passes!
vegan cream of broccoli soup | kulaskitchen.com
Today I'm bringing you a super simple + healthy recipe to kick-start you into the new year. I've been making a version of this recipe for a number of years now and have been tweaking it along the way, so finally decided it's time to share!
vegan cream of broccoli soup | kulaskitchen.com
Plus, it's a welcome change from all of the sweets that have been going on around here ;) And it's super warm + comforting to prepare us (at least here in Canada) for the next few chilly months.
vegan cream of broccoli soup | kulaskitchen.com
Hope you enjoy this one - I want to share more soups in the near future, since they're such a winter staple for me, so stay tuned and pleeease share any requests or suggestions in the comments!
vegan cream of broccoli soup | kulaskitchen.com
Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
½ tsp sea salt
3 cups white or yellow potatoes, cubed
4 cup vegetable broth or water
1 large head broccoli, chopped into florets
½ cup full-fat coconut milk (from a can)
¼ cup nutritional yeast
1 tbsp white miso
½ lemon
Method
Heat your oil in a large pot over medium. Add the onion, garlic and sea salt, cooking for a few minutes until the onion is soft and translucent.
Add in your potatoes and broccoli, stir, then pour in the broth and bring mixture to a boil. Once boiling, reduce heat to medium and simmer for 20-25 minutes or until the potato pieces are fork tender.
Carefully transfer the mixture from your pot into a large blender or food processor (that is safe for hot liquid). Add your coconut milk, nutritional yeast and miso and blend for 1-2 minutes until smooth and creamy.
Taste and add more salt and a squeeze of lemon if desired. Divide between bowls and serve hot!
Serves 4
