Creamy Vegan Broccoli Soup
Broccoli is probably one of my top 3 favorite vegetables. I love broccoli and I can seriously eat a whole pot of it by myself if I wanted to. I eat it almost everyday and never get sick of it. It’s one of those vegetables my body always craves.
Print Recipe
Ingredients
- 1/2 onion, diced
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- 1/2 tbsp fresh lemon juice
- 3 cups vegetable broth
- 1.5-2 cups broccoli
- 1 can cannellini beans
- 2 tbsp nutritional yeast
Instructions
- Add the onion to a medium pot and cook on medium-high heat until softened and slightly browned. Add a splash or two of vegetable broth to prevent it from sticking and burning.
- Add the garlic and cook for 30 seconds.
- Add the salt, pepper, nutmeg, lemon juice, and vegetable broth and bring to a simmer.
- Add the broccoli and bring to a simmer again. Simmer until the broccoli is soft, about 8-10 minutes.
- Stir in the beans and cook for 2-3 minutes.
- Transfer the soup, in batches if necessary, to a high-speed blender. Add the nutritional yeast and blend on medium to desired consistency. I like mine creamy. You can leave some texture, but you can also blend until perfectly smooth if you prefer.
- Bring the soup back to temperature on the stove.
- Enjoy!
Servings: 2