Beth's Vegan Broccoli Soup (COLLAB WITH HOT FOR FOOD!)

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can be more affordable.

potato

🥗Healthier: cauliflower

💰Cheaper: sweet potato

Cauliflower adds creaminess while being lower in carbs.

In a large soup pot, add 2 tablespoons of olive oil.

Add 1.5 cups of diced yellow onion and 0.5 cups of shallots, then sauté until tender.

Add 3 sliced garlic cloves and sauté until fragrant.

Add 3 cups of broccoli florets and 5 cups of cauliflower florets.

Add 1.5 cups of diced russet potato and 6 cups of vegetable broth.

Cover the pot and cook for about 15 minutes until vegetables are fork tender.

Puree the soup in batches in a blender until smooth.

Return the pureed soup to the cleaned pot and add salt, black pepper, and 0.5 teaspoons of dried dill.

Heat the soup and serve, garnished with olive oil and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens