Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Creamy Vegan Broccoli Cauliflower Soup
Creamy Vegan Broccoli Cauliflower Soup
Ingredients:
2 tbsp extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 medium head broccoli, finely chopped (florets and stalk, about 4 cups)
1 medium head cauliflower, finely chopped (about 4 cups)
1 small-medium potato, diced
1/4 cup whole wheat pastry flour (or flour of choice)
4 cups vegetable broth
1 cup unsweetened, unflavored almond milk (not coconut milk)
1/3 cup nutritional yeast
1 1/2 tsp kosher salt (to taste)
Freshly ground black pepper
1 tbsp lemon juice
About the Recipe
Cozy up with a bowl of this luxuriously thick and creamy Vegan Broccoli Cauliflower Soup!
Packed with veggies, this easy healthy soup makes the best lunch on a chilly day. My Vegan Cream of Broccoli Soup has been a fall and winter favorite around here for years, complete with a silky smooth cashew cream to take it to a whole other level of texture and flavor satisfaction.
But since so many creamy vegan soups call for cashews, I wanted to make a recipe that tasted creamy and cheezy sans nuts. The cheeziness in this soup recipe comes from the nutritional yeast (high in vitamin B12 and protein) and the lemon juice, which adds much needed brightness and tang. Don’t skip it! Oh and let’s keep this between us, but if I don’t have fresh lemons, I use bottled organic lemon juice for convenience. Shhhhhh.
Author: Alexis
Getting it done:
1. Heat oil in a soup pot or Dutch oven over medium heat. Add onion, 1/2 tsp salt, and a grind of pepper and sauté for 5 minutes, or until softened. Add garlic and cook for another minute.
2. Add carrots, broccoli, cauliflower, and potato and sauté for another 3-5 minutes. Add flour and stir well to combine.
3. Add broth, milk, nutritional yeast and another 1/2 tsp salt. Bring to a boil and then reduce heat to low and simmer, covered, for 15-20 minutes or until veggies are tender. Remove from heat and stir in lemon juice. Season with salt/lemon juice to taste until the flavors really pop.
4. Use an immersion blender to blend half the soup, leaving some chunky for texture. You can also blend half in a blender, being careful as the soup will be very hot!
Ingredients:
2 tbsp extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 medium head broccoli, finely chopped (florets and stalk, about 4 cups)
1 medium head cauliflower, finely chopped (about 4 cups)
1 small-medium potato, diced
1/4 cup whole wheat pastry flour (or flour of choice)
4 cups vegetable broth
1 cup unsweetened, unflavored almond milk (not coconut milk)
1/3 cup nutritional yeast
1 1/2 tsp kosher salt (to taste)
Freshly ground black pepper
1 tbsp lemon juice
Getting it done:
1. Heat oil in a soup pot or Dutch oven over medium heat. Add onion, 1/2 tsp salt, and a grind of pepper and sauté for 5 minutes, or until softened. Add garlic and cook for another minute.
2. Add carrots, broccoli, cauliflower, and potato and sauté for another 3-5 minutes. Add flour and stir well to combine.
3. Add broth, milk, nutritional yeast and another 1/2 tsp salt. Bring to a boil and then reduce heat to low and simmer, covered, for 15-20 minutes or until veggies are tender. Remove from heat and stir in lemon juice. Season with salt/lemon juice to taste until the flavors really pop.
4. Use an immersion blender to blend half the soup, leaving some chunky for texture. You can also blend half in a blender, being careful as the soup will be very hot!
About the Recipe
Cozy up with a bowl of this luxuriously thick and creamy Vegan Broccoli Cauliflower Soup!
Packed with veggies, this easy healthy soup makes the best lunch on a chilly day. My Vegan Cream of Broccoli Soup has been a fall and winter favorite around here for years, complete with a silky smooth cashew cream to take it to a whole other level of texture and flavor satisfaction.
But since so many creamy vegan soups call for cashews, I wanted to make a recipe that tasted creamy and cheezy sans nuts. The cheeziness in this soup recipe comes from the nutritional yeast (high in vitamin B12 and protein) and the lemon juice, which adds much needed brightness and tang. Don’t skip it! Oh and let’s keep this between us, but if I don’t have fresh lemons, I use bottled organic lemon juice for convenience. Shhhhhh.
Author: Alexis
Recipe Categories
