Name: Creamy Broccoli Soup {Vegan / Dairy-Free}
Total time: 30 min
Ingredients: 3 TBSP dairy-free spread/butter; 50 g / ⅓ cup flour ((I use wholemeal)); 480 ml / 2 cups soya milk; 1 TBSP white miso; 1 heaped tsp Dijon mustard; 1 tsp onion powder; 1 tsp garlic granules; 24 g / ½ cup nutritional yeast flakes; 420 ml / 1¾ cups hot vegetable stock (broth); 500 g / 5 cups broccoli florets ((I use frozen)); Chopped chives; Freshly ground black pepper; Home-Made Croutons or Maple-Glazed Chickpeas {see Notes below}

In today’s post, I’m sharing the recipe for a delicious broccoli soup that my family has been loving lately. This is the kind of soup that I crave in the winter months. It’s thick and creamy, and packed full of immune-boosting nutrients.

It’s quick to make from scratch, making it handy for those weeknights when you need dinner on the table in thirty minutes or less. It’s super cheap too. I calculated that it cost me £2.83 to make, which works out at just 94p per portion!

As we know, all vegetables are super foods but if we did have to rank them, broccoli would be up there as one of the ‘super stars’ of the veg world. It contains protein, lots of dietary fibre and is packed full of vitamins, antioxidants and phytonutrients that promote good health and a strong immune system. It is an especially rich source of vitamins A, C and K.

Another ‘star’ ingredient of this soup is nutritional yeast. Not only does it lend the soup a delicious savoury ‘cheesy’ flavour, but it also has a fantastic nutritional profile. I use the Marigold Engevita Nutritional Yeast Flakes with added B12 which is a rich source of B vitamins and zinc. I used to have to buy it online, but it’s recently become more widely available in UK health food shops and supermarkets (including my local branch of Waitrose, on the Free From aisle).

The inspiration for today’s recipe was November’s Vegan Life magazine, which came with a Vegan Christmas supplement, filled with recipe ideas for the festive season. A Creamy Broccoli Soup featured in the ‘Starters’ section of the Christmas supplement and though it would definitely make a delicious starter for a festive three-course meal, I also thought that with a little bit of tweaking it could make a wonderful weeknight dinner too…

And it most certainly does! Since I first made the recipe, I’ve made it at least twice more to serve as a weeknight meal (that’s three times in one month!!) and I’m already looking forward to making it again!

Creamy Broccoli Soup {Vegan / Dairy-Free}

This soup is thick and creamy, delicious and packed full of immune-boosting nutrients. It’s quick to make from scratch, making it handy for those weeknights when you need dinner on the table in 30 minutes or less.

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Hands-on Time 20

Total Time 30

Course Dinner, Lunch, Main Course, Soup, Starter, Supper

Servings 3

Equipment

Saucepan
Hand blender or jug blender

Ingredients

3 TBSP dairy-free spread/butter
50 g / ⅓ cup flour (I use wholemeal)
480 ml / 2 cups soya milk
1 TBSP white miso
1 heaped tsp Dijon mustard
1 tsp onion powder
1 tsp garlic granules
24 g / ½ cup nutritional yeast flakes
420 ml / 1¾ cups hot vegetable stock (broth)
500 g / 5 cups broccoli florets (I use frozen)

Suggested toppings

Chopped chives
Freshly ground black pepper
Home-Made Croutons or Maple-Glazed Chickpeas {see Notes below}

Instructions

Melt the dairy-free spread/butter in a large saucepan over medium-low heat. Add the flour, stirring continuously until a paste forms. Continue cooking for 2 minutes, stirring regularly.
Gradually add the milk to the pan, whisking continuously to avoid any lumps forming.
Stir in the dijon mustard, white miso, onion powder, garlic granules and nutritional yeast.
Gradually add the vegetable stock, whisking continuously until fully combined.
Add the broccoli florets. Bring to the boil, then reduce the heat, cover partially with a lid and simmer for 10 minutes or until the broccoli is tender. Stir now and then to prevent the sauce from sticking to the bottom of the pan.
Blend with a hand/immersion blender or in a jug blender until you reach your desired level of smoothness. The hand blender is great if you would like to keep some chunks of broccoli for texture. Alternatively, a power blender will allow you to achieve a silky smooth soup. My family loves it both ways!
Serve in warm bowls with your toppings of choice.
This soup will keep for up to five days in the fridge. It will thicken as it chills so add a touch more liquid on re-heating, if needed. If you’re using frozen broccoli, the soup is best served straight away as the instructions on the packet often state ‘do not reheat’.

Notes

This recipe was adapted from the Creamy Broccoli Soup featured in Vegan Life magazine‘s Vegan Christmas supplement, Issue 56

Here’s how I made my crispy home-made croutons: Coat the bottom of a frying pan (skillet) with extra virgin olive oil. Heat on medium heat. Cut some multigrain bread into cubes then add them to the pan and stir through until the bread is coated in the oil on all sides. Continue frying, stirring regularly until the cubes are golden and crispy. Tip onto kitchen paper to drain any excess oil before serving.

I often serve this soup with Maple Glazed Chickpeas as a topper. I pan fry the chickpeas while the soup is simmering.

Keyword Budget Vegan Meals, Dairy-Free, Easy Vegan Meals, Family Friendly, Plant-Based, Student Vegan Meals, Vegan Dinners, Vegan Lunch

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Big thank you to Vegan Life magazine for inspiring this post! ✨

If you make this Creamy Broccoli Soup (or any other recipes on my blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media and they will find their way to me. You can also connect with me on my social media channels here:
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With love,

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Creamy Broccoli Soup [Vegan / Dairy Free]