Creamy Vegan Broccoli Soup
This creamy vegan broccoli soup is perfect for warming you up and satisfying your cravings when the weather turns chilly. Bursting with nutrition from fiber-rich broccoli florets and loaded with protein from the nutritional yeast, this soup will leave you feeling comforted and nourished.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 medium potato peeled and diced
- 1 cup carrots diced
- 1 pound broccoli florets
- 3 tablespoons flour all-purpose or gluten-free
- 3½ cups vegetable broth
- 1 14 ounce can coconut milk full fat
- ½ cup nutritional yeast
- 1½ tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon Salt
- a few grinds fresh black pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until onion is translucent, about 3-4 minutes.
- Add diced potato, carrots, and broccoli florets to the pot and sauté for another 5 minutes until slightly softened.
- Sprinkle flour over the vegetables and stir well to coat evenly.
- Slowly pour in vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a simmer.
- Once simmering, reduce heat to low, cover the pot with a lid, and let the soup cook for about 15-20 minutes, until potatoes, carrots, and broccoli are tender.
- Using an immersion blender or regular blender, blend the soup until smooth and creamy.
- Return the soup to the pot if using a regular blender, then stir in the coconut milk, nutritional yeast, Dijon mustard, and apple cider vinegar.
- Season with salt and pepper to taste, and adjust the consistency by adding more broth or almond milk if you'd like to thin it out.
- Simmer for an additional 5 minutes to allow the flavors to meld together.
- Serve hot, optionally garnished with extra nutritional yeast or chopped fresh herbs.
Notes
❄️Storage Instructions
Refrigerator
Allow the soup to cool completely before storing it. Transfer it to an airtight container and store in the fridge for 3-4 days. When you're ready to reheat it, simply remove the soup from the refrigerator and warm it on the stove-top over medium heat until heated through, stirring occasionally.Freezer
Allow the soup to cool completely, and transfer it to a freezer-safe container or airtight freezer bag. Store the soup in the freezer for up to 2-3 months. To reheat it, allow it to thaw overnight in the fridge. Reheat on the stove-top over medium heat until heated through, stirring occasionally.Nutrition
Calories: 420kcalCarbohydrates: 36gProtein: 11gFat: 29gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 1253mgPotassium: 1080mgFiber: 7gSugar: 7gVitamin A: 6496IUVitamin C: 117mgCalcium: 103mgIron: 5mg
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