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Vegan Cream of Broccoli Soup
longtime favorite in our family of broccoli enthusiasts, this soup gets
a thick, creamy base from pureed white beans or tofu. The addition of
green peas at the end of cooking time brightens the color and heightens
the flavor of the soup. This is great served with many kinds of wraps
or sandwiches, or with a colorful main dish salad such as Taco Salad.
Vegan Cream of Broccoli Soup
1 1/2 tablespoons extra-virgin olive oil or 3 tablespoons vegetable broth or water
1 large onion, chopped
2 to 3 cloves garlic, minced (optional)
32-ounce carton low-sodium vegetable broth or 4 cups water mixed with
2 to 3 teaspoons salt-free all-purpose seasoning blend (such as Frontier or Mrs. Dash)
5 to 6 cups coarsely chopped broccoli florets and peeled stems
2 cups frozen green peas, thawed
One 15- to 16-ounce can great northern beans or cannellini,
drained and rinsed, or one 12.3-ounce package firm silken tofu
1 cup unsweetened rice milk or other unsweetened nondairy milk, plus more as needed
To finish the soup:
2 cups finely chopped broccoli florets
1/2 cup chopped fresh dill or parsley, or a combination, plus more for garnish
Juice of 1/2 lemon, or 2 tablespoons bottled lemon juice, or to taste
Salt and freshly ground pepper to taste
the oil, broth, or water in a soup pot and add the onion. Sauté over
medium heat until translucent, then add the garlic if desired. Continue
to sauté until the onion is golden.
Add the broth and broccoli. Bring to a simmer, then cover and simmer
gently until the broccoli is tender but not overcooked, about 8 to 10
minutes. Add the beans or tofu and half the green peas. Continue to
cook just until everything is nicely heated through.
The easiest way to puree this soup is to simply insert an immersion
blender into the pot and puree until it’s as smooth as you’d like it to
be. You can also leave it a bit chunky. If you don’t have an immersion
blender, transfer the mixture to a regular blender and puree (don’t
overprocess!), then transfer back to the soup pot. Add enough nondairy
milk to give the soup a medium-thick consistency.
To finish the soup, add the remaining green peas, the finely chopped
broccoli florets, the chopped herbs, and the lemon juice. Stir
together, then season with salt and pepper. Cook over very low heat for
5 minutes longer, or until the finely chopped broccoli florets are
tender-crisp, then serve.
Per serving: Calories: 262 with oil, 232 without oil; Total fat: 5g
with oil, 2g without oil; Protein: 12g; Carbohydrates: 44g; Fiber: 13g;
Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
2013, 2014, Vegan Street