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cream of broccoli vegan

Vegan Broccoli Soup | Cream of Broccoli Soup Vegan

Jyoti Behrani
Indulge in a creamy bowl of Vegan Broccoli Soup! This dairy-free Cream of Broccoli Soup is rich, velvety, and bursting with flavor. Made with wholesome ingredients, it's the perfect comforting dish for chilly evenings.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6
Calories 114 kcal

Equipment

Ingredients
 
 

  • 1 tablespoon oil ,olive oil or any vegetable oil
  • 1 bay leaf
  • ½ teaspoon black peppercorns
  • 1 medium onion ,chopped
  • ¼ inch piece of ginger ,minced
  • 2-3 cloves garlic ,minced
  • 2 stalks celery ,chopped
  • 1 green chili , chopped (optional)
  • 1 medium potato ,peeled and diced
  • 1 head broccoli ,chopped (including stems)
  • 8-10 almonds ,soaked
  • 4 cups vegetable broth
  • Salt to taste
  • Handful of spinach leaves
  • Freshly grated nutmeg ,to taste
  • Black pepper ,to taste

For garnish:

  • Toasted almonds ,extra virgin olive oil (evoo), roasted broccoli florets

Instructions
 

Pressure Cooker Cream of Broccoli Soup

  • Heat oil in a pressure cooker over medium heat.
  • Add bay leaf and black peppercorns, and allow them to sizzle for a few seconds.
  • Add chopped onion, ginger, garlic, celery, green chili, and potato. Sauté the vegetables for a few minutes until the onions are translucent.
  • Add chopped broccoli and soaked almonds to the pressure cooker.
  • Pour in the vegetable broth, and season with salt to taste. Stir well.
  • Secure the lid of the pressure cooker and cook according to the manufacturer's instructions until the vegetables are tender. This usually takes about 4-5 minutes after reaching full pressure.
  • Once the pressure is released, carefully open the cooker and discard the bay leaf.
  • Add a handful of spinach leaves. Cover with the lid and allow the spinach to wilt in the residual heat.
  • Use a handheld blender to blend the soup to your desired consistency. Be cautious as the soup will be hot.
  • Add freshly grated nutmeg, and adjust the seasoning with salt and black pepper.
  • Serve the soup hot, garnished with toasted almonds, a drizzle of extra virgin olive oil (evoo), and roasted broccoli florets.
  • Enjoy your delicious vegan broccoli and spinach soup!

Instant Pot recipe for Vegan Broccoli Soup

  • Set your Instant Pot to the sauté function. Heat olive oil, add bay leaf, and peppercorns. Then add chopped onion, ginger, garlic, celery, green chili, and potato. Sauté until the onions are translucent.
  • Add chopped broccoli, and soaked almonds. Stir well.
  • Pour in the vegetable broth and season with salt. Cancel the sauté function.
  • Secure the lid on the Instant Pot, set the vent to sealing, and select the pressure cook/manual setting. Cook on high pressure for about 5 minutes.
  • Once the cooking cycle is complete, wait for 5 minutes, then perform a quick pressure release.
  • Open the Instant Pot, and discard the bay leaf.
  • Add a handful of spinach leaves. Stir and let the spinach wilt in the residual heat.
  • Use an immersion blender to blend the soup to your desired consistency. Be careful as the soup will be hot.
  • Add freshly grated nutmeg, and adjust the seasoning with salt and black pepper.
  • Serve the soup hot, garnished with toasted almonds, a drizzle of extra virgin olive oil (evoo), and roasted broccoli florets.
  • Enjoy your Instant Pot Vegan Broccoli and Spinach Soup!

Stovetop recipe for vegan cream of broccoli

  • In a large pot or Dutch oven, heat olive oil over medium heat.
  • Add bay leaf, peppercorns, chopped onion, ginger, garlic, celery, green chili, and potato. Sauté until the onions are translucent.
  • Add chopped broccoli and soaked almonds. Stir well.
  • Pour in the vegetable broth and season with salt. Bring the mixture to a boil, then reduce the heat to simmer. Cover and let it simmer for about 15-20 minutes or until the vegetables are tender.
  • Once the vegetables are cooked, discard the bay leaf.
  • Add a handful of spinach leaves to the pot. Stir and let the spinach wilt.
  • Use an immersion blender to blend the soup to your desired consistency. If you don't have an immersion blender, transfer the soup in batches to a blender, blend, and return to the pot.
  • Add freshly grated nutmeg, and adjust the seasoning with salt and black pepper.
  • Serve the soup hot, garnished with toasted almonds, a drizzle of extra virgin olive oil (evoo), and roasted broccoli florets.
  • Enjoy your stovetop Vegan Broccoli and Spinach Soup!

Notes

Please refer to the post for the following - Tips For Delicious Vegan Cream of Broccoli Soup
I soak a handful of almonds every night and use them in curries, soups, smoothies, and chutneys for added nutrients and flavor.
For the quick soak method, add almonds in hot water for 10-15 minutes, and then use them in the recipe.

Nutrition

Nutrition Facts
Vegan Broccoli Soup | Cream of Broccoli Soup Vegan
Amount per Serving
Calories
114
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.4
g
3
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
72
mg
3
%
Potassium
 
551
mg
16
%
Carbohydrates
 
18
g
6
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
695
IU
14
%
Vitamin C
 
100
mg
121
%
Calcium
 
69
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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