π₯¦ The Best Creamy Vegan Broccoli Soup (Easy & Healthy Recipe!)
π₯¦ The Ultimate Creamy Vegan Broccoli Soup (Without Any Cream!) π₯¦
As the autumn weather brings a chill to the air here in Bursa, there is nothing more comforting than a hot bowl of creamy soup. Broccoli soup is a classic for a reason. It is nourishing, delicious, and a fantastic way to eat your greens. However, traditional recipes rely on heavy cream and cheese for their texture and flavor.
The great news is that you can make a version that is even more delicious and completely plant-based. This vegan broccoli soup is rich, velvety, and packed with flavor. It is the perfect low-carb comfort food for a cozy evening.
This guide will give you a simple, one-pot recipe. It is foolproof and will become your new favorite soup. Let's get cooking! β
π€ What is the Secret to a Creamy Vegan Soup?
The secret to a thick and creamy vegan broccoli soup is to use a natural, whole-food thickener instead of dairy. There are two fantastic methods for achieving that luxurious, velvety texture.
1. The Potato Method: This is the easiest and most common method. Adding one starchy potato to the soup as it cooks adds a wonderful creaminess when everything is blended. It is a simple and affordable trick.
2. The Cashew Method: For an even richer and more decadent soup, you can use soaked raw cashews. When blended, they create a silky, neutral-flavored cream that is the perfect substitute for heavy cream.
π₯£ How Do You Make the Best Vegan Broccoli Soup?
This simple, one-pot recipe comes together in about 30 minutes. It is perfect for a quick weeknight dinner. It is also a fantastic meal to make ahead of time, as the flavors get even better the next day.
What Ingredients Do You Need?
- 1 tablespoon of olive oil ("zeytinyaΔΔ±")
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 large head of broccoli ("brokoli"), chopped into florets
- 1 medium potato ("patates"), peeled and cubed (or 1/2 cup of soaked raw cashews)
- 6 cups of vegetable broth
- 1/4 cup of nutritional yeast (for a cheesy flavor)
- Salt and black pepper to taste
What Are the Instructions?
1. SautΓ© the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
2. Cook the Vegetables: Add the minced garlic and cook for one more minute. Add the broccoli florets, the cubed potato (if using), and the vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes, until the broccoli and potato are very tender.
3. Blend for Creaminess: Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. (If using soaked cashews, add them to the pot before blending).
4. Add the 'Cheese' and Season: Reduce the heat to low. Stir in the nutritional yeast until it has dissolved. Season the soup generously with salt and pepper to your liking.
β What Are Some Delicious Toppings?
A great garnish can take your soup to the next level. For a final flourish, serve the soup with:
- A swirl of coconut cream or a simple drizzle of olive oil.
- Homemade croutons or roasted chickpeas for a satisfying crunch.
- Fresh herbs like dill ("dereotu") or a pinch of Turkish red pepper flakes ("pul biber") for a little warmth.