Vegan Cream of Broccoli Soup
This broccoli soup gets a thick, creamy base from pureed white beans. This simple preparation is comforting and nourishing for kids and adults alike. This is very nice served with whole-grain croutons.
Serves: 4 to 6
- 1 1/2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 2 large or 3 medium broccoli crowns and peeled stems, coarsely chopped
- 1 tablespoon salt-free all-purpose seasoning blend (see Note)
- 2 big handfuls of baby spinach (optional but highly recommended —
it gives the soup a richer green color and more nutrients)
- 15- to 16-ounce can cannellini (large white) beans, drained and rinsed
- 2 cups unsweetened rice milk or other nondairy milk, more or less as needed
- 2 tablespoons minced fresh dill, or 2 teaspoons dried
- Salt and freshly ground pepper to taste
Heat the oil in a large saucepan or small soup pot and add the onion. Sauté over medium heat until golden, about 5 to 7 minutes.
Reserve about 2 cups of the broccoli florets and set aside.
Combine the remaining broccoli, seasoning blend, and 2 cups water in a soup pot. Bring to a slow boil, then lower the heat, cover, and simmer gently until the broccoli is tender but not overcooked, about 8 to 10 minutes. Add the optional spinach and cover; allow it to wilt briefly and stir in.
If you have an immersion blender, add the beans to the soup pot along with a cup of the rice milk and simply puree the soup in the pot until pureed. Leave a little texture if you’d like, or make it smooth. Otherwise, transfer the solids from the soup pot, in batches if need be, to a food processor. Puree until smooth, then transfer back to the saucepan. Then, puree the beans in the food processor with a little of the rice milk, transfer back to the soup pot, and stir together.
Add enough rice milk to give the soup a medium-thick consistency. Stir in the dill, then season with salt and pepper. Cook over very low heat for 5 minutes, or until well heated through.
Meanwhile, chop the reserved broccoli finely and steam in a small skillet, covered, with just enough water to keep moist. Stir into the soup and serve.
Note: I like Frontier or Mrs. Dash Table Blend.