Creamy Broccoli Soup (Plant Based)

This is a hearty, filling, and delicious soup that won't blow your calorie budget. Make sure the cauliflower and broccoli are soft to the bite and make sure not to overcook or boil the soup or it will get bitter. A bit of coconut milk gives the soup the creamy body that makes it so satisfying, but you don't need a lot.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 410 Calories

Ingredients

• 1 teaspoon minced garlic
• 1 tablespoon poultry seasoning
• 1 cup diced celery
• ½ cup coconut milk
• 1 head cauliflower, cut into florets
• 3 heads broccoli, cut into florets
• 1 cup diced onions
• 1 (12 ounce) bottle olive oil
• ½ cup nutritional yeast (Optional)
• 1 (32 fluid ounce) container vegetable broth, divided

Recipe Instructions

Step 1

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 7 to 10 minutes.

Step 2

While the cauliflower is steaming, heat olive oil in a large skillet over medium heat. Add onions, celery, and garlic and saute until softened, about 5 minutes. Remove from the heat.

Step 3

Remove cauliflower to a bowl. Place broccoli florets in the steamer insert. Cover and steam until tender, 7 to 10 minutes.

Step 4

While the broccoli is steaming, transfer onion mixture to a blender. Add nutritional yeast, coconut milk, and poultry seasoning. Add cauliflower to about the middle of the blender. Add enough vegetable broth to cover the cauliflower. Cover and blend until creamy. Transfer to a soup pot.

Step 5

Continue to blend remaining cauliflower with the vegetable broth and add to the soup pot.

Step 6

Place broccoli in the blender and cover with a few cups of the cauliflower-broth mixture. Pulse and blend to desired consistency, leaving broccoli either chunky or in small bits, but not fully blended. Add to the pot.

Step 7

Season soup with salt and pepper and heat over low until warm, about 5 minutes.