Just one more slurp of winter, please! Try this delicious creamy vegan broccoli soup recipe.
As winter turns to spring, thick soups are a welcome transition from heavier to lighter cuisine. This recipe for vegan cream of broccoli soup brings the heft reminiscent of winter-apropos meals, but it's easily digestible and oh-so spring-worthy. Even better, this broccoli-based soup is entirely devoid of dairy, potato and cream or butter. Warm or cold, it is a satisfying starter to any meal–or a meal in itself.
The key to making this vegan cream of broccoli soup live up to its namesake is in the celery root, which provides the smoothness brought by the potato in a traditional cream of broccoli soup. Broccoli remains the centerpiece to this winter-turned-spring soup. Part of the cabbage family, broccoli is packed with nutritional benefits from regulating blood pressure and preventing cancer to promoting weight loss and improving vision. With each spoonful, you're also getting a dose of potassium, magnesium, calcium, vitamin C and K and calcium.
In a medium pot over medium-high heat, add the olive oil, garlic and white onion. Cook until the onion begins to turn transparent. Add the water and bouillon cube. Bring the water to a boil and then add the celery root and broccoli florets. Close the lid, turn the heat down to medium-low and let simmer for about 10 minutes, or until the broccoli is tender throughout. Set mixture aside to cool down.
Once cool enough, blend the vegetables and the liquid with which it boiled in until smooth. Return to the pot and warm the mixture before serving.
Serve with chopped chives, cracked pepper and a drizzled of olive oil. Enjoy!