If you were to try this vegan broccoli soup, you would never believe that it is completely free of dairy. It is a delicious and rich combination of potatoes, vegetables, and herbs that is used to make it.
Raise your hand, please! This dish for vegan broccoli soup is very creamy, reassuring, and packed to the brim with cheesy flavor. Following the posting of a picture of this stunning stack of broccoli on Instagram, where I also included a request for broccoli recipes, I began working on it. A nutritious and vegan broccoli cheese soup was requested by an overwhelming majority of individuals. As a result of the fact that Jack enjoys cheesy broccoli soup (and, to tell you the truth, most cheesy foods), we were both delighted to take on the task. I am pleased to inform that the outcomes do not fall short of expectations!
It is important to note that this recipe for vegan broccoli soup is not to be mistaken with cream of broccoli soup. On page 55 of my first cookbook, I have a recipe for a Creamy Broccoli Soup that is also quite green and really wonderful. Leeks, coconut milk, broccoli, lemon, and spinach are the ingredients that go into making it. It has a flavor that is reminiscent of a soup that my mother used to make for me when I was a child. It is light and healthful.
This dish, which is a vegan version of broccoli cheddar soup, is more cheese-like, thicker, and richer than the original. I have no doubt that you are going to like it.
Included Ingredients for a Vegan Broccoli Soup Recipe
If you were to try this vegan broccoli soup, you would never be able to tell that it is created without the use of cheese or oil. The following plant-based components are responsible for its velvety consistency and opulent flavor:
Yes, broccoli is the answer! I receive a lot of requests for recipes that call for a large quantity of broccoli, so here it is: I use broccoli in every single one of them! After blending the stem into the creamy base of the soup, I pulse in the florets to give it a another texture. Next, if you are seeking for further dishes that use entire vegetables, you may try cooking a cauliflower rice dish or a broccoli salad. Don’t throw away! Don’t want!
The combination of cashews and potatoes is an excellent one for imparting a gooey and cheesy feel to vegan meals. Just as in my recipe for vegan cheese, it gives this soup a velvety and flavorful texture.
As a source of cheesy color, carrots.
They provide a delicious depth of flavor to the dish. Celery, onion, and garlic.
To get a tangy flavor, combine apple cider vinegar, Dijon mustard, and lemon juice.
The fresh dill is the key component that brings this soup together and makes it so wonderful! It contributes to the creation of a delectable cheesy taste without the use of any cheese at all.
The whole recipe, along with the measurements, may be seen below.
It is necessary to begin the preparation of this dish by sautéing the onion, carrots, celery, and broccoli stems until they become tender. The potatoes and garlic should be stirred in. Next, pour in the broth, and let it cook!
While this is going on, steam all of the broccoli florets, save for one cup, until they are soft but still have a vivid green color.
Once the potatoes have reached the desired level of tenderness, place the soup, along with the cashews, vinegar, and mustard, into a blender and mix into a smooth consistency. In addition to the florets of broccoli that you have cooked, dill and lemon juice should be added to the dish. Incorporate the florets into the mixture while ensuring that they remain chunky. Have fun!
Recipe Suggestions for Vegan Broccoli Soup
To finish it off, add something crunchy. When I am creating a creamy soup, I like to spice it up by topping it with crunchy garnishes so that there is a difference in texture. While you wait for the soup to boil, you can roast the remaining broccoli florets and prepare a batch of handmade croutons in a short amount of time. Your vegan broccoli soup will be elevated to a whole new level with the addition of these crunchy toppings.
Not too much of the broccoli should be blended. Your goal is to prevent this soup from turning into a smooth mush; rather, you want it to have some texture. However, you should only pulse in the florets that have been cooked after you have blended the potatoes, celery, onions, broccoli stem, and carrots until they are perfectly smooth. They provide delicious green flecks and a textural quality to the soup.
Insist on include the dill! It is highly recommended that you give this dish a go, even if you are not a fan of dill. It is very necessary in order to imitate the deep and nuanced taste typical of sharp cheddar cheese. In the event that you do not choose to use it, I suggest incorporating a few tablespoons of nutritional yeast into the soup in order to impart a more cheesy flavor.
