I’ve never actually measured any ingredients when I’ve made this in the past. You’ll have to play around as you fine-tune this recipe and make it yours.
Creamy Broccoli Soup (vegan)
- 1.5 tbsp olive oil
- 1 medium red onion, chopped
- 2 – 3 cloves garlic, chopped
- 3 cups vegetable broth, low-sodium
- 1 large head broccoli, chopped (depending on how tough it is, I often use most of the stalk too)
- 1/4 cup of coconut milk
- 2-3 sprigs tbsp fresh thyme
- 2 tsp fresh sage, finely chopped
Put olive olive in a large sauce pan over medium heat. Add onions and saute until clear. Add garlic to the pan and brown lightly. Add vegetable broth and bring to a boil. Stir in the broccoli and let the pot simmer. It typically doesn’t take very long (about 5 minutes).
Remove pan from the heat. The broccoli will be a bright green color. Blend on high, while adding the coconut milk (I used my Vita-Mix, some use an immersion blender.) Return the soup to the pot, then add the thyme and sage. Remove from heat after another 5 – 10 minutes. Serve immediately. Enjoy!
Add 2 tbsp Bragg’s Liquid Amino Acids when adding the vegetable broth.
Use 12 oz bag of frozen organic broccoli.
Add chopped potatoes before you add the broccoli.
Add an all-purpose seasoning with the onions.
Add a pinch of salt at the end, to taste.
Takeyah A. Young, Speaker, Lifestyle Expert, Certified Holistic Health Coach and Certified Yoga Instructor, specializes in helping creative souls and STEM women in developing clarity in mind and bodies. Founder of Core Connection Lifestyle, she and her clients focus on core value/daily action alignment, self-exploration, and ultimately, addressing and providing solutions to the challenges they’ve had in creating and maintaining optimal health and wellness.
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Reprinted with permission. Original post here: Broccoli Soup Recipe. Creamy. Vegan. Simple. Yummy.