Name: Vegan Cream of Broccoli Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 3 medium onions, chopped -; 2 celery ribs, chopped -; 2 tablespoons canola oil -; 4 cups plus 1/2 cup vegetable broth -; 4 medium russet potatoes, peeled and cubed (about 4 cups) -; 6 cups chopped fresh broccoli (about 3 small heads) -; 1 teaspoon salt -; 1/4 teaspoon pepper -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Cream of Broccoli Soup

1. 3 medium onions, chopped -

2. 2 celery ribs, chopped -

3. 2 tablespoons canola oil -

4. 4 cups plus 1/2 cup vegetable broth -

5. 4 medium russet potatoes, peeled and cubed (about 4 cups) -

6. 6 cups chopped fresh broccoli (about 3 small heads) -

7. 1 teaspoon salt -

8. 1/4 teaspoon pepper -

How to cook deliciously - Vegan Cream of Broccoli Soup

1. Stage

Warm canola oil in a large saucepan. Saute the onions and celery on medium heat until tender and translucent, 8 to 10 minutes. Add 4 cups of broth and the potatoes; bring it to a boil. Once bubbling, cover and reduce the heat to a simmer. Cook until the potatoes are tender, 15 to 20 minutes.

2. Stage

Remove the saucepan from the heat and let the broth and veggies cool for a few minutes. Working in batches, carefully ladle the soup into a blender, adding another ladleful after the prior batch is completely pureed. Editor's Tip: For flawless creaminess, an immersion blender is your best friend and a worthwhile investment. It also minimizes the mess, since you can blend the soup right in the pan.

3. Stage

Return the blended mixture back to the saucepan with the remaining broth. Turn up the heat. Once boiling, add the broccoli and reduce to a simmer, uncovered, for an additional 8 to 10 minutes, or until the broccoli is tender and bright green. Editor's Tip: To make it more hearty, sneak in some additional seasonal veggies, or even the broccoli stems! If you prefer smaller pieces or want to shorten prep time, toss them in a food processor before cooking.