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.
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
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 Golden Pan-Fried Chickpeas as a topper. I pan fry the chickpeas while the soup is simmering.
Tried this recipe?Let us know how it was!