Creamy Broccoli Soup

This Creamy Broccoli Soup recipe looked easy, healthy and delicious. And it is!

Creamy Broccoli Soup
by Mama Pea

Ingredients (4-6 servings)

•    1 T. vegan margarine (i.e. Earth Balance)
•    1/2 medium onion, chopped
•    8 oz. broccoli florets (about 4 cups)
•    4 c. vegetable broth
•    2 c. corn kernels (frozen or fresh)
•    3 c. spinach
•    1/3 c. nutritional yeast
•    1/2 c. non-dairy milk (plain, unsweetened) – I used Almond
•    salt and pepper to taste
•    non-dairy (i.e. Daiya) cheddar cheese, shredded, as desired for topping soup


•    In a large pot over medium high heat, melt margarine and add chopped onion.
•    Sauté for three minutes or until onion is softened and aromatic.
•    Add broth, broccoli and corn, and bring to a boil.
•    Lower heat and simmer for 5-7 minutes, or until broccoli is cooked through.

cooking broccoli and corn for soup
•    Transfer soup to a blender (or use a stick blender). I used my stick blender, it is so great for pureeing soups.

pureeing soup with stick blender
•    Add spinach and blend until smooth. Return soup to the pot (if using regular blender) and place over low heat.

Adding spinach to broccoli soup
•    Add nutritional yeast and milk and heat through. Add salt and pepper to taste.

Nutritional yeast goes into soup
•    Top individual bowls with Daiya cheese as desired and serve.

Finished creamy broccoli soup

It’s just that easy to have something healthy that’s familiar, quick ‘n’ vegan!!


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