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Cream of Broccoli Soup 3

Cream of Broccoli Soup (Vegan)

Author: Traffic Light Cook
This vegan, gluten-free cream of broccoli soup has a very  creamy and velvety texture with faint notes of broccoli, green onion, and coconut--an immunity-boosting treat with any meal, especially on a cold winter night. 
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course, Soup
Cuisine grain-free, Vegan, Gluten-free,
Servings 6
Calories 94 kcal

Ingredients
  

  • 1 tsp avocado oil (or use ditch-the-oil cooking method)
  • 1 onion (white, big, ~1-1/4 cups finely chopped)
  • 1 tsp salt
  • 2 stalks celery (~1 cup finely chopped)
  • 1 big carrot (~1 cup finely chopped)
  • 1 lb broccoli (including stems, broken into florets, ~4 cups)
  • 3 cups Homemade Vegetable Broth (or sub with store-bought low-sodium broth)
  • 2 tbsp brown rice* (cooked, can sub with white rice)
  • 1 tbsp shredded coconut (dried unsweetened or fresh)
  • 2 stems green onions
  • 1/4 tsp ground black pepper (or to taste)
  • 1 cup Homemade almond milk** (no-waste recipe)
  • 3 tbsp pumpkin seeds (toasted or raw)

To make garlicky broccoli croutons

  • 1 cup broccoli (broken or cut into small florets)
  • 1/2 tsp avocado oil
  • 2 cloves garlic (minced or crushed)
  • 1 pinch salt
  • 2 tsp water

Instructions
 

  • Finely chop onions, celery, carrot, broccoli stems, and green onions; cut or break broccoli into smaller chunks. 
  • Warm the oil in a heavy-bottom soup pot. Add onions and cook for 2-3 minutes till the onions become soft. Add carrots, celery, and broccoli stems and cook for 5 minutes. Add broccoli florets and cook for about another 3 minutes. At this point the veggies should be soft. You may need to add a couple of teaspoons of water if the veggies start sticking to the bottom of the pan.
  • Add brown rice, homemade almond milk (no-waste recipe), vegetable broth, chopped green onions, and shredded coconut. Bring it to a boil and simmer to medium-low heat for about 20 minutes. Cool the soup and add blend till well mixed. 
  • You can top the soup with toasted pumpkins soup or garlicky broccoli croutons.

To make the garlicky broccoli croutons

  • Warm oil in a skillet and add minced garlic and broccoli florets with a pinch of salt. Add water and cook covered for 3-4 minutes until the broccoli becomes soft. Use as a soup topper.

Notes

*if the cooked rice is not handy, add 2 tbsp of cashews, or sunflower seeds, or cooked white beans, or almonds (blanched and de-skinned). For best results, soak these substitutes at least for 2 hours in warm water.
**If Homemade almond milk (no-waste recipe) is not available, add two tbsp of blanched, de-skinned almonds with one cup of extra broth or plain, filtered water (See here: How to blanch and de-skin almonds). You can also use 2 tbsp pre-soaked cashews in place of almonds with 1 cup of water. 
Make it heart-healthy and diabetes friendly
  1. Replace avocado oil with Ditch-the-oil cooking method  .
  2. Replace no-waste almond milk with lower-fat Quick Homemade almond milk or store-bought almond milk.
  3. Replace dried or fresh coconut with 2 tbsp cooked brown rice. 
  4. Reduce salt to 1/2 tsp

Nutrition

Serving: 1cupCalories: 94kcalCarbohydrates: 10gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 350mgPotassium: 353mgFiber: 3gSugar: 3gVitamin A: 750IUVitamin C: 70.1mgCalcium: 110mgIron: 1.3mg
Tried this recipe?Let us know how it was!