Vegan Cream of Broccoli Soup

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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

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

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

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 | 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

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Reflecting on the Year + Top 10 Recipes of 2018!

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Zucchini Noodles with Butternut Squash, Mushrooms + Sage Pesto (Vegan)