Broccoli Soup With Coconut Milk: A Creamy Vegan Delight

Ingredients you may need

Broccolini or broccoli, chopped

Ingredients:

– 3 cups chopped fresh or frozen broccolini or broccoli

Onion, chopped

Ingredients you may want:

1 Onion, chopped

Garlic and/or ginger, minced

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 1 teaspoon grated recent ginger

Veggie broth

Vegetable broth: This is the bottom of the soup and will provide taste and vitamins. You can use store-bought or selfmade vegetable broth. If using store-bought, remember to choose a low-sodium variety.

Broccoli: This is the star of the show! You’ll need about 1 head of broccoli, chopped into florets.

Onion: This adds flavor and sweetness to the soup. You’ll want 1 medium onion, chopped.

Garlic: This provides depth of flavor. You’ll want 2-3 cloves of garlic, minced.

Coconut milk: This offers the soup its creamy texture and rich taste. You’ll need 1 can (13.5 ounces) of full-fat coconut milk.

Seasonings: You’ll need salt, pepper, and paprika to style. You also can add different seasonings, similar to curry powder or cumin, to your liking.

Canned coconut milk

Ingredients you may need:

• One massive head of broccoli, chopped
• One onion, chopped
• Two cloves of garlic, minced
• Four cups of vegetable broth
• One (400 ml) can of coconut milk
• One teaspoon of curry powder
• Salt and pepper to taste
• Optional: cilantro for garnish

Salt and pepper, to taste

Ingredients you may want:

1 head of broccoli, chopped
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cups vegetable broth
1 can (13 ounces) coconut milk
Salt and pepper, to taste

Instructions

1. Prep the vegetables

Prep the vegetables:

– Cut 1 large head of broccoli into florets.
– Peel and dice 1 large onion.
– Peel and dice 2 carrots.
– Dice 3 celery stalks.

2. Sauté the vegetables

For the Soup Base:

– 2 tablespoons further virgin olive oil

– 1 medium yellow onion, chopped

– 2 cloves garlic, minced

– 1 celery stalk, chopped

– 1 carrot, chopped

– 1 teaspoon dried oregano

– 1 teaspoon dried basil

– 1/4 teaspoon dried thyme

– 6 cups vegetable broth

For the Broccoli Florets:

– 1 large head of broccoli, broken into florets

– 1 tablespoon lemon juice

For the Coconut Milk Sauce:

– 1 (13.5-ounce) can full-fat coconut milk

– 1/4 cup dietary yeast

– 2 tablespoons cornstarch

– Salt and black pepper to taste

Instructions:

1. Sauté the greens: In a big pot or Dutch oven over medium warmth, heat the olive oil. Add the onion, garlic, celery, and carrot. Cook, stirring sometimes, till softened about 5 minutes.
2. Add seasonings: Stir in the oregano, basil, and thyme. Cook for 30 seconds more.
3. Add vegetable broth: Pour within the vegetable broth and produce to a boil.
4. Cook the broccoli: Add the broccoli florets and lemon juice to the boiling broth. Reduce heat and simmer for 10-15 minutes, or till the broccoli is tender.
5. Make the coconut milk sauce: In a separate bowl, whisk collectively the coconut milk, dietary yeast, and cornstarch. Slowly pour the mixture into the soup while stirring constantly. Bring to a simmer and cook for five minutes, or till the sauce has thickened.
6. Season to taste: Season the soup with salt and black pepper to taste.
7. Serve: Ladle the Broccoli Cheddar Soup Recipe soup into bowls and serve with your favourite toppings, corresponding to croutons, shredded cheese, or a drizzle of olive oil.

3. Add the broth and coconut milk

To proceed making the soup, add the broth and coconut milk.

4. Puree until smooth

Bring half of cup of water to a pot over medium warmth.

Add the chopped broccoli and onion to the water.

Cook for 5-7 minutes, or until the broccoli is tender.

Remove from heat and add the coconut milk, vegetable broth, salt, and pepper.

Puree till smooth using an immersion blender or common blender.

Serve heat.

5. Season to taste

5. Season to style.