CREAM OF BROCCOLI SOUP (dairy-free)

Cream of Broccoli Soup topped with chopped pili nuts, hemp hearts, microgreens, and hot sauce, and served with gluten-free crackers.

There is nothing better than a cozy bowl of soup to soothe the soul! Give my chicklets a plate of broccoli and it’s one complaint after another. But blend it up into a thick and creamy soup, and they’re asking for seconds.

Broccoli is a nutrient-dense cruciferous vegetable.  It is rich in minerals and vitamins including C & K, as well as soluble fibre.  Furthermore, broccoli contains bioactive compounds that may help to reduce inflammation, boost immunity, improve blood sugar control, and even protect against certain types of cancer.

Ingredients for 6 servings:

• 4 tablespoons vegan or grass-fed butter

• 2 stalks celery, chopped

• 1 large onion, chopped

• 1 carrot, chopped (2 used below)

• 2 cloves garlic, minced

• 1 tablespoons arrowroot starch (optional, for thickening)

• 8 cups fresh broccoli, florets and stems separated

• 4 cups vegetable or bone broth 

• 1/2 cup canned organic coconut milk (or milk of choice)

• 1/4 cup nutritional yeast (optional)*

• 1/2 tsp salt

• 1/4 tsp freshly ground black pepper

• 1/4 tsp ground nutmeg

• optional toppings: chopped nuts (pili nuts above) or seeds, crunchy lentils, hemp hearts, microgreens, hot sauce, or toppings of choice

Directions:

1. Melt butter in medium-sized stock pot over medium-high heat. Add celery, onion, carrot and sauté until onion is translucent, about 6 minutes.

2. Add garlic and arrowroot starch and cook for another minute, making sure garlic doesn’t burn.

3. Add broccoli stems and broth and bring to boil.

4. Reduce heat and simmer uncovered until broccoli stems are softened, about 10 minutes.  Add the florets and cook for another 5 to 7 minutes or until all of the broccoli is tender.

5. Stir in coconut milk, nutritional yeast (if using), salt, pepper, and nutmeg and remove from heat.

6. Carefully purée the soup in batches in a blender or food processor until smooth (see note below).  Return to pot and adjust seasoning to taste. Reheat if necessary and serve with toppings as desired.

Cream of Broccoli Soup can be stored in an airtight container in the fridge for 5 days or frozen for 2 to 3 months.

NOTES:

If you prefer more texture, reserve a cup of just-tender broccoli florets to stir in after the soup has been puréed.

Try adding the nutritional yeast for a cheesy, umami flavour.

I prefer to use my Vitamix blender for a super smooth and creamy consistency. A food processor or emersion blender can also be used, but the soup will be less smooth.