Vegan Cream of Broccoli Soup | Vegan Recipes | Veganuary

Ingredients

• 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
• 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