Creamy Vegan Broccoli Soup (Dairy-Free!)
2½ cups broccoli, chopped
⅓ cup carrots, finely chopped
⅓ cup celery, finely chopped
⅓ cup yellow onion, finely chopped
1 clove garlic, minced
¼ tsp salt
3 tbsp flour
1½ cup vegetable broth
1 cup of unsweetened soy milk
¼ cup coconut milk (canned, use the thick part)
2-3 tbsp nutritional yeast
Heat a medium saucepan and add about 1/2 cup of water. Next, add the broccoli, carrot, celery, onion, and garlic. Sprinkle with ¼ tsp salt. Sauté until onion is translucent and just tender.
Sprinkle vegetables with 3 tbsp flour. ( I used regular flour, but you could substitute for a gluten free option). Stir and cook for at least 1 minute. Whisk in the vegetable broth. The soup should thicken as you stir. Whisk in the unsweetened soy milk, the coconut milk, and the nutritional yeast. Simmer over medium-low for at least 10 minutes, or until the vegetables are tender. Purée the soup to your liking. If you prefer a chunkier soup, lightly blend on a slow speed. I prefer to blend ½ to ⅔ of the soup until smooth and mix it with the remaining chunkier soup. Serve and garnish with a shredded non-dairy cheese. I used Vegan Gourmet Cheddar Shreds by Earth Island.
This recipe is inspired by the "I Love Vegan" website. (Image is from their website). It is creamy, delicious and dairy-free!! Enjoy :)