Cream of Broccoli Soup (Vegan)
Author: Traffic Light Cook
This vegan, gluten-free cream of broccoli soup has a very creamy and velvety texture with faint notes of broccoli, green onion, and coconut--an immunity-boosting treat with any meal, especially on a cold winter night.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course, Soup
Cuisine grain-free, Vegan, Gluten-free,
Servings 6
Calories 94 kcal
To make garlicky broccoli croutons
Finely chop onions, celery, carrot, broccoli stems, and green onions; cut or break broccoli into smaller chunks.
Warm the oil in a heavy-bottom soup pot. Add onions and cook for 2-3 minutes till the onions become soft. Add carrots, celery, and broccoli stems and cook for 5 minutes. Add broccoli florets and cook for about another 3 minutes. At this point the veggies should be soft. You may need to add a couple of teaspoons of water if the veggies start sticking to the bottom of the pan.
Add brown rice, homemade almond milk (no-waste recipe), vegetable broth, chopped green onions, and shredded coconut. Bring it to a boil and simmer to medium-low heat for about 20 minutes. Cool the soup and add blend till well mixed.
You can top the soup with toasted pumpkins soup or garlicky broccoli croutons.
To make the garlicky broccoli croutons
*if the cooked rice is not handy, add 2 tbsp of cashews, or sunflower seeds, or cooked white beans, or almonds (blanched and de-skinned). For best results, soak these substitutes at least for 2 hours in warm water.
**If Homemade almond milk (no-waste recipe) is not available, add two tbsp of blanched, de-skinned almonds with one cup of extra broth or plain, filtered water (See here: How to blanch and de-skin almonds). You can also use 2 tbsp pre-soaked cashews in place of almonds with 1 cup of water.
Make it heart-healthy and diabetes friendly
- Replace avocado oil with Ditch-the-oil cooking method .
- Replace no-waste almond milk with lower-fat Quick Homemade almond milk or store-bought almond milk.
- Replace dried or fresh coconut with 2 tbsp cooked brown rice.
- Reduce salt to 1/2 tsp
Serving: 1cupCalories: 94kcalCarbohydrates: 10gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 350mgPotassium: 353mgFiber: 3gSugar: 3gVitamin A: 750IUVitamin C: 70.1mgCalcium: 110mgIron: 1.3mg