Creamy Broccoli Soup
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- Serves: Makes 3-4 servings
- Preparation: 5
- Cooking: 10
- Ready: 15
This delicate, tummy-warming soup makes a lovely light lunch or an ideal starter course for a formal soirée.
- 6 cups broccoli florets
- 1 clove garlic, chopped
- 2 cups cold non-dairy milk, plus more as needed
- 1 teaspoon regular or reduced sodium tamari (to taste)
- 1 teaspoon all-purpose seasoning
- ¼ teaspoon sea salt
- pinch of cayenne pepper
- freshly ground pepper, to taste
Steam the broccoli until crisp-tender, about 7 minutes.
Put the steamed broccoli, garlic, non-dairy milk, tamari, all-purpose seasoning, salt, and cayenne pepper in a blender and process on low until smooth, making sure to leave air space at top of blender to allow steam to escape.
If the soup is too thick, add more non-dairy milk, 2 tablespoons at a time, to achieve the desired consistency, pulsing or blending briefly after each addition. Put the soup in to a medium soup pot and cook over medium-low heat, until heated through, stirring often. Season with pepper.
Add more non-dairy milk if soup is too thick. Serve immediately in deep soup bowls with whole-grain crackers or crusty bread on the side.
This recipe is taken from the Jazzy Vegetarian Classics cookbook. Reproduced by kind permission of Laura Theodore.
Image by David Kaplan.