Broccoli Soup With Coconut Milk: A Creamy Vegan Delight

Ingredients you will need

Broccolini or broccoli, chopped

Ingredients:

– three cups chopped fresh or frozen broccolini or broccoli

Onion, chopped

Ingredients you will want:

1 Onion, chopped

Garlic and/or ginger, minced

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 1 teaspoon grated recent ginger

Veggie broth

Vegetable broth: This is the base of the soup and can provide taste and nutrients. You can use store-bought or do-it-yourself vegetable broth. If utilizing store-bought, make certain to choose a low-sodium selection.

Broccoli Cheddar Soup Recipe: This is the star of the show! You’ll want about 1 head of broccoli, chopped into florets.

Onion: This adds flavor and sweetness to the soup. You’ll want 1 medium onion, chopped.

Garlic: This provides depth of flavor. You’ll need 2-3 cloves of garlic, minced.

Coconut milk: This provides the soup its creamy texture and wealthy flavor. You’ll need 1 can (13.5 ounces) of full-fat coconut milk.

Seasonings: You’ll need salt, pepper, and paprika to taste. You can also add different seasonings, such as curry powder or cumin, to your liking.

Canned coconut milk

Ingredients you will want:

• One giant head of broccoli, chopped
• One onion, chopped
• Two cloves of garlic, minced
• Four cups of vegetable broth
• One (400 ml) can of coconut milk
• One teaspoon of curry powder
• Salt and pepper to taste
• Optional: cilantro for garnish

Salt and pepper, to taste

Ingredients you will need:

1 head of broccoli, chopped
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
four cups vegetable broth
1 can (13 ounces) coconut milk
Salt and pepper, to taste

Instructions

1. Prep the vegetables

Prep the greens:

– Cut 1 giant head of broccoli into florets.
– Peel and cube 1 large onion.
– Peel and cube 2 carrots.
– Dice three celery stalks.

2. Sauté the vegetables

For the Soup Base:

– 2 tablespoons additional virgin olive oil

– 1 medium yellow onion, chopped

– 2 cloves garlic, minced

– 1 celery stalk, chopped

– 1 carrot, chopped

– 1 teaspoon dried oregano

– 1 teaspoon dried basil

– 1/4 teaspoon dried thyme

– 6 cups vegetable broth

For the Broccoli Florets:

– 1 massive head of broccoli, damaged into florets

– 1 tablespoon lemon juice

For the Coconut Milk Sauce:

– 1 (13.5-ounce) can full-fat coconut milk

– 1/4 cup dietary yeast

– 2 tablespoons cornstarch

– Salt and black pepper to taste

Instructions:

1. Sauté the vegetables: In a large pot or Dutch oven over medium warmth, warm the olive oil. Add the onion, garlic, celery, and carrot. Cook, stirring often, till softened about 5 minutes.
2. Add seasonings: Stir in the oregano, basil, and thyme. Cook for 30 seconds extra.
3. Add vegetable broth: Pour within the vegetable broth and bring to a boil.
4. Cook the broccoli: Add the broccoli florets and lemon juice to the boiling broth. Reduce heat and simmer for 10-15 minutes, or until the broccoli is tender.
5. Make the coconut milk sauce: In a separate bowl, whisk together the coconut milk, dietary yeast, and cornstarch. Slowly pour the combination into the soup whereas stirring continually. Bring to a simmer and cook for five minutes, or until the sauce has thickened.
6. Season to style: Season the soup with salt and black pepper to taste.
7. Serve: Ladle the broccoli soup into bowls and serve together with your favorite toppings, similar to croutons, shredded cheese, or a drizzle of olive oil.

3. Add the broth and coconut milk

To proceed making the soup, add the broth and coconut milk.

4. Puree until smooth

Bring half cup of water to a pot over medium heat.

Add the chopped broccoli and onion to the water.

Cook for 5-7 minutes, or until the broccoli is tender.

Remove from warmth and add the coconut milk, vegetable broth, salt, and pepper.

Puree till easy using an immersion blender or common blender.

Serve warm.

5. Season to taste

5. Season to taste.