Cream of Broccoli Soup

Cream of Broccoli Soup

Recipe by Jennifer-June
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

To make the bread bowl, I just divided my small sourdough loaf recipe into 4 loaves, then hollowed out the middle and poured the soup in. So cute!!

Ingredients

  • 2 tablespoons vegan butter

  • 2 Tbsps flour

  • 2 cups cream cashew (or other creamy neural flavoured non dairy) milk

  • 1 onion, chopped fine

  • 1 large crown of broccoli, chopped into florets and peeled stems

  • 3 Tbsps nutritional yeast

  • Salt and Pepper to taste

Directions

  • steam broccoli pieces until just tender, and set aside.
  • In a large pot, melt butter and cook onion until tender and almost translucent, over medium high heat.
  • Add flour to form a (roux) thick paste.
  • Slowly add cashew milk, while whisking constantly until the milk thickens and season to taste.
  • Add nutritional yeast and all but 1 cup of broccoli florets to the soup
  • Pour into a blender or food processor and blend until relatively smooth.
  • Pour soup back into pot to warm back up, add left over broccoli florets.
  • Serve and enjoy!

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