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Creamy Vegan Broccoli Soup


Jaime

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6 cups veggie stock/broth

2 medium potatoes, washed and cubed (not peeled)

1 large head broccoli bresh broccoli

3-4 cloves garlic minced

1 medium onion chopped

2 Tbsp olive oil

2 Tbsp flour

S&P

1/2 tsp dried basil OR savory OR curry pdr to taste

 

In a stock pot bring both stock and potatoes to a boil, cover, then reduce heat and cook potatoes (approx 15 mins).

 

Meanwhile, in a steamer basket over boiling water, steam broccoli until crisp tender (appeox 5 mins). You can save 1/4 c broccoli florets for garnish if you want, I don't.

 

Heat olive oil in a saucepan and saute onion until soft and transleucent (about 5 mins), add garlic at the last minute and stir heating garlic through but not overcooking it. Sprinkle onion/garlic mixture with flour and cook roux for a few minutes. Remove a ladle full of broth and add to onion roux, whisking until smooth and thickened.

 

Remove potato broth from heat, add broccoli and onion roux and dried seasoning. Puree in batches (or use an immersion blender) until smooth and creamy. Garnish with broccoli florets if desired.

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