Vegan Cream of Broccoli Soup | Vegan Recipes

Name: Vegan Cream of Broccoli Soup | Vegan Recipes
Total time: 37 min
Ingredients: 1 1/2 tbsp extra-virgin olive oil (or 3 tbsp vegetable broth); 1 large onion, chopped; 3 garlic cloves (minced optional); 950 ml low-sodium vegetable broth (or water with salt-free seasoning blend); 5 1/2 cups coarsely chopped broccoli florets and peeled stems; 2 cups frozen green peas, thawed; 440 g canned great northern or cannellini beans (drained; or 350 g silken tofu); 1 cup unsweetened rice milk or other unsweetened nondairy milk, plus more as needed; 2 cups finely chopped broccoli florets; 1/2 cup chopped fresh dill or parsley, or a combination, plus more for garnish; 1/2 lemon (juiced; or 2 tbsp bottled lemon juice); 1/4 tsp salt and freshly ground pepper (to taste)

veganuary.com

A longtime favourite in our family of broccoli enthusiasts, this vegan broccoli soup is a thick, creamy treat for winter.

View full recipe on veganuary.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at veganuary.com.

Share this recipe:

Cooking tools:

Ingredients

1 1/2 tbsp extra-virgin olive oil (or 3 tbsp vegetable broth)
1 large onion, chopped
3 garlic cloves (minced optional)
950 ml low-sodium vegetable broth (or water with salt-free seasoning blend)
5 1/2 cups coarsely chopped broccoli florets and peeled stems
2 cups frozen green peas, thawed
440 g canned great northern or cannellini beans (drained; or 350 g silken tofu)
1 cup unsweetened rice milk or other unsweetened nondairy milk, plus more as needed
2 cups finely chopped broccoli florets
1/2 cup chopped fresh dill or parsley, or a combination, plus more for garnish
1/2 lemon (juiced; or 2 tbsp bottled lemon juice)
1/4 tsp salt and freshly ground pepper (to taste)