Name: Vegan Broccoli Soup
Prep time: 20 min
Cook time: 30 min
Ingredients: 2 tbsp extra-virgin olive oil; 1 lb broccoli, chopped, including stems!; 1/3 cup carrots, chopped; 1 small to medium yellow onion, diced; 1/2 cup celery, chopped; 1 cup yellow potatoes, diced; 3-4 garlic cloves, minced; 3 cups vegetable broth; 1 cup your favorite unsweetened plant based milk; 1/2 cup raw cashews; 1 1/2 tsp apple cider vinegar; 1/2 tsp dijon mustard; 1/4 cup fresh dill; 2 tbsp nutritional yeast (for extra cheesy flavor); 1 tbsp fresh lemon juice; 3/4 tsp salt, or to taste; 1/2 tsp fresh ground black pepper, or to taste

As a follow-up to our Estrogen Dominance post, we wanted to share a recipe that features a cruciferous vegetable, and what’s better than a cozy bowl of SOUP during the cold, winter months? This broccoli soup recipe is one of Dr. Weintrob’s favorites. It’s creamy and flavorful and packed with nutritious veggies and herbs – without any problematic allergens like gluten and dairy. It’s also just a fun and different way to enjoy all the healthful benefits of those little green trees! 🙂

Vegan Broccoli Soup

Course Dinner, Lunch

Cuisine Soup

Keyword Anti-Inflammatory Diet, Dairy Free, Egg Free, Gluten Free, Vegan

Prep Time 20 minutes

Cook Time 30 minutes

Servings 4

Author Inspired Health Team

Ingredients

2 tbsp extra-virgin olive oil
1 lb broccoli, chopped, including stems!
1/3 cup carrots, chopped
1 small to medium yellow onion, diced
1/2 cup celery, chopped
1 cup yellow potatoes, diced
3-4 garlic cloves, minced
3 cups vegetable broth
1 cup your favorite unsweetened plant based milk
1/2 cup raw cashews
1 1/2 tsp apple cider vinegar
1/2 tsp dijon mustard
1/4 cup fresh dill
2 tbsp nutritional yeast (for extra cheesy flavor)
1 tbsp fresh lemon juice
3/4 tsp salt, or to taste
1/2 tsp fresh ground black pepper, or to taste

Instructions

Begin by prepping your vegetables. Chop the broccoli (including the stems), carrots, and celery. Dice the onions, potatoes and mince the garlic. Set aside the broccoli florets.
Heat the olive oil in a large pot over medium heat. Add the onions, broccoli stems, carrots, celery, salt and pepper. Cook, stirring occasionally for about 10 minutes, or until the veggies soften. Add the garlic and stir for one more minute.
Add the potatoes, vegetable broth, and milk and stir to combine. Simmer for 20 minutes or until the potatoes are soft.
While the soup cooks, put the broccoli florets you had set aside in a steamer basket and place inside another pot with 1-inch of water. Bring the water to a simmer, cover, and steam the florets for about 5 minutes or until tender.
Next, transfer the soup to the blender, working in batches if necessary. Add the steamed broccoli florets, cashews, apple cider vinegar, mustard, dill, and lemon juice and blend until you reach your desired consistency. Water can be added to thin the soup if you're finding it's too thick for your liking.
Season to taste and serve with your favorite garnishes! Try nutritional yeast for an extra cheesy punch, a few spigs of parsely, or a dollup of vegan sour cream.