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, cut 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 until easy.
2. In a medium saucepan, soften the vegan butter over medium heat.
3. Gradually whisk in the flour, cooking for 1 minute.
4. Gradually whisk in the cornstarch combination, cooking for 2-3 minutes, or until the combination has thickened and is easy.
Making the Soup:
Instructions
Making the Soup:
1. Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook dinner, stirring often, until the onion is softened, about 5 minutes.
2. Add the broccoli, vegetable broth, and potatoes to the saucepan. Bring to a boil, then cut back the heat and simmer, lined, until the broccoli and potatoes are tender, about quarter-hour.
3. Remove the saucepan from the warmth and let cool slightly. Use an immersion blender or common blender to puree the soup till easy. If utilizing a regular blender, be certain to mix in batches and hold a towel over the lid as the soup may splash.
4. Return the pureed soup to the saucepan and stir in the cashew cream, dietary yeast, lemon juice, salt, and pepper. Taste and adjust seasonings as needed.
5. Serve the soup sizzling, garnished with contemporary parsley or chives, if desired.
Finishing the Soup:
1. Remove the stems from the Broccoli Soup Creamy and reduce the florets into small items.
2. In a big pot, melt the butter over medium heat.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic and cook for 1 minute extra.
5. Add the broccoli, vegetable broth, and salt and pepper to style.
6. Bring to a boil, then scale back heat and simmer for 15-20 minutes, or till the broccoli is tender.
7. Remove from warmth and let cool barely.
8. Puree the soup in a blender or food processor until clean.
9. Return the soup to the pot and stir within the almond milk and nutritional yeast.
10. Heat over medium warmth until warmed via.
11. Serve with a sprinkle of paprika and a drizzle of olive oil, if desired.