Vegan Cream of Broccoli Soup

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

Vegan Cream of Broccoli Soup

Category: Main Dishes

Servings: 4

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 c. white or yellow potatoes, cubed
  • 3 c. water
  • 1 large head broccoli, chopped
  • 1 c. full-fat canned coconut milk
  • ¼ c. nutritional yeast
  • 1 tbsp. miso (optional but delicious)
  • Fresh cracked black pepper

Instructions

  1. In a large pot over medium, heat your olive oil. Once hot, add in your diced onion, garlic and salt and cook for 3-5 minutes or until onion is soft and translucent.
  2. Add your cubed potatoes to the pot and stir. Cook for an additional 3 minutes, then add your water (it should be just enough to cover the potatoes). Bring everything to a boil, then reduce heat back to medium-high and let the potatoes simmer for 10-15 minutes.
  3. Use a fork to test if the potato cubes are semi-soft, and once ready, add in your chopped broccoli and cook for an additional 5-8 minutes or until they turn bright green and soft.
  4. Remove pot from the heat and add in your coconut milk, nutritional yeast and miso (if using). Use an immersion blender or a large stand-up blender to puree the soup for several minutes or until completely smooth.
  5. Garnish with a drizzle of coconut milk, fresh pepper and herbs if desired, then serve!
http://kulaskitchen.com/2018/12/29/vegan-cream-of-broccoli-soup/



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