Tag Archives: broccoli

Vegan Cream of Broccoli and Cauliflower Soup

 

IMG_2602I thought my broccoli soup days were over when I started eating healthier. As a child I loved cream of mushroom, broccoli, asparagus soup…..pretty much anything with a bunch of cream and sodium. I have noticed this recipe for a while on Oh She Glows for a vegan cream of broccoli soup. I thought, there is no way this soup could be good vegan. It is amazing! I actually made it two weeks in a row. I made it Sunday night and by Tuesday night it was gone. 

The ingredients in this soup give it the consistency and flavor of cream. Nutritional yeast is such a great way to get a cheesy flavor. I added a little truffle salt for flavoring the second time I made it….that really took it to the next level! I really liked adding croutons too because it made the dish a little heartier. 

IMG_2611

I also used my new camera equipment on this blog posting! This light is so powerful that I could probably get a tan! I find that in the winter time I blog less because I can’t take good pictures without natural light, now I don’t have any excuses! 

Chop the heads off of the broccoli

Chop the heads off of the broccoli

 

Vegan Broccoli and Cauliflower Soup
Serves 10
A cheesy vegan soup.
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
356 calories
43 g
18 g
12 g
30 g
4 g
622 g
667 g
8 g
0 g
6 g
Nutrition Facts
Serving Size
622g
Servings
10
Amount Per Serving
Calories 356
Calories from Fat 106
% Daily Value *
Total Fat 12g
19%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 18mg
6%
Sodium 667mg
28%
Total Carbohydrates 43g
14%
Dietary Fiber 18g
70%
Sugars 8g
Protein 30g
Vitamin A
30%
Vitamin C
335%
Calcium
35%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon olive oil
  2. 1 large onion
  3. 3 heads of broccoli
  4. 1 head of cauliflower
  5. 3 stalks of celery
  6. 2 small potatoes
  7. 32 ounces low sodium vegetable broth
  8. 4 cups of water
  9. Sauce
  10. 3 cups soy milk
  11. 2 cups nutritional yeast
  12. 3 tablespoons mustard
  13. 1/8 teaspoon truffle salt
  14. 1/8 teaspoon crushed red pepper
  15. 1 teaspoon black pepper
  16. 1 1/2 cups of Daiya cheddar cheese (last)
Instructions
  1. Heal the olive oil in a large soup pot on medium heat.
  2. Once the oil is hot, add the chopped onion and cook until the onion is translucent.
  3. Cut the heads off of 2 stalks of broccoli (save the last head for the end) and cute the head off of the cauliflower. Chop into small pieces and add to the pan. Bring the heat up to medium high.
  4. Add the chopped celery and peeled and chopped potatoes.
  5. Once all the vegetables are in, pour in the vegetable broth and the water. Bring the pot to a boil (this will take a while with all of the veggies…..mine took about 15 minutes) stirring often.
  6. Once the water boils, bring the heat back down to medium and cook until the vegetables are all soft enough to pierce with a fork. This took another 15 minutes or so for me.
  7. Take the pot of water off of the stove. Place it either in the fridge on a dish towel or outside (if it is cold enough) to cool for about 20 minutes.
  8. Meanwhile, whisk together the cheese ingredients (soy milk through pepper) and place on medium-low heat. Continue to stir for about 10 minutes. **Make sure you don't add the vegan cheese yet.**
  9. Once your soup is cool enough too place in a food processor (basically not too hot to burn you), take it out and put it in batches into the food processor. If you have an immersion blender, this would also work well here.
  10. Once all of the vegetables are blended, add them back to the big soup pot. Combine the cheese sauce and mix until well-combined. While the soup is warming to your desired temperature in the big pot, chop of the last head of broccoli into small pieces and add it to the soup. This will give your soup a fresh taste and a little crunch.
  11. Place about two pieces of crumbled bread into the oven on broil for about 3 minutes to make croutons.
  12. When you think your soup is ready, add the Daiya cheese and stir well.
  13. Pour your soup into bowls and top with croutons. Your soup is ready to eat!
Adapted from Oh She Glows
beta
calories
356
fat
12g
protein
30g
carbs
43g
more
Adapted from Oh She Glows
Bed Stuy Foodie http://bedstuyfoodie.com/
Chop the heads off the broccoli

Chop the heads off the broccoli

 

The cheese sauce

The cheese sauce

The blended soup with added broccoli

The blended soup with added broccoli

IMG_2612

 

 

 

Let me know how it comes out if you try it!