When I looked for recipes online for vegan cream of broccoli soup I found a lot of recipes with cashews. My oldest and I do not do nuts very well, or at least our stomachs don’t, so those recipes obviously wouldn’t do. I looked at regular cream of broccoli soup recipes but was reluctant to try a complicated recipe with so many substitutions required, so I was pleased when I finally found a recipe that used white beans for the ‘cream’ part. I tweaked the recipe a bit because it was a simple recipe and easy to add to it, but the bulk of it comes from Tasty Yummies, so thank you TY!
It’s hard to make green soup look good, but trust me, it tastes like a dream. My oldest was so excited he ate it every day for three days straight and loved every drop. I served it with garlic bread sticks which I make almost every day anyway, by taking Trader Joe’s flat breads
or a gluten-free baguette if we happen to have one, (if we do it is Olivia’s Super Free or Wildflour brand). Whether I use the flatbreads or baguettes, I preheat the oven to 425, spread about 1/2 t olive oil on a piece of bread, add crushed garlic and Tuscan Sea Salt which has Italian herbs added into it, then bake for 10 minutes, or less if the baguettes are room temperature. Truth be told, I make breadsticks so often I actually just have all the ingredients in a jar of olive oil so I can just scoop it out and rub it on the bread, no garlic crushing or salt sprinkling required. Anything to get dinner on the table faster, right?!
Vegan Cream of Broccoli Soup:
1 head of broccoli
1 chopped leek
1 chopped yellow onion
enough olive oil to coat the bottom of a soup pot
3-5 garlic cloves, crushed
1 15oz can of cannelloni beans
2.5 C veggie broth
Sea Salt to taste
Pepper to taste
1 t. Herbs d’Provence
First steam the chopped broccoli for about 3 minutes, until nice and bright green. Sauté the onion, garlic, and leek in a soup pot until translucent, sprinkle with the Herbs d’Provence, then add in the beans and broth. Bring to a simmer, then remove from the heat and add in the broccoli. Once cooled a bit, puree in a blender until smooth~ it doesn’t take long. Add salt and pepper to taste, then scoop out with a bread stick and eat your fill guilt-free since this is one ‘creamy’ soup that is low in fat and high in fiber as well as highly nutritious. For a blended soup, this was exceptionally quick and easy. Definitely will go into my week night meal rotation.
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