How To Make Creamy Broccoli Soup Without Dairy

Ingredients

For the Soup:

Ingredients, For the Soup:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 head of broccoli, reduce into florets
• 1 potato, peeled and cubed
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Roux:

Ingredients, For the Roux:

• 2 tablespoons vegan butter
• 2 tablespoons all-purpose flour

Instructions

Preparing the Roux:

1. Whisk the cornstarch into the cold broth in a small bowl till easy.

2. In a medium saucepan, melt the vegan butter over medium heat.

3. Gradually whisk within the flour, cooking for 1 minute.

4. Gradually whisk within the cornstarch mixture, cooking for 2-3 minutes, or until the mixture has thickened and is smooth.

Making the Soup:

Instructions

Making the Soup:

1. Heat the oil in a large saucepan over medium-high warmth. Add the onion and garlic and cook dinner, stirring sometimes, until the onion is softened, about 5 minutes.

2. Add the broccoli, vegetable broth, and potatoes to the saucepan. Bring to a boil, then scale back the warmth and simmer, covered, until the broccoli and potatoes are tender, about quarter-hour.

3. Remove the saucepan from the warmth and let cool barely. Use an immersion blender or common blender to puree the soup till clean. If utilizing an everyday blender, make sure to mix in batches and maintain a towel over the lid because the soup might splash.

4. Return the pureed soup to the saucepan and stir in the cashew cream, nutritional yeast, lemon juice, salt, and pepper. Taste and adjust seasonings as needed.

5. Serve the soup sizzling, garnished with recent parsley or chives, if desired.

Finishing the Soup:

1. Remove the stems from the Broccoli Cheddar Soup Recipe and cut the florets into small items.

2. In a big pot, melt the butter over medium heat.

3. Add the onion and cook dinner till softened, about 5 minutes.

4. Add the garlic and prepare dinner for 1 minute more.

5. Add the broccoli, vegetable broth, and salt and pepper to taste.

6. Bring to a boil, then cut back heat and simmer for 15-20 minutes, or until the broccoli is tender.

7. Remove from heat and let cool barely.

8. Puree the soup in a blender or food processor till smooth.

9. Return the soup to the pot and stir in the almond milk and dietary yeast.

10. Heat over medium warmth till warmed through.

11. Serve with a sprinkle of paprika and a drizzle of olive oil, if desired.