Vegan Creamy Broccoli Soup
photo by tildeWonder
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 tablespoons olive oil
- 4 garlic cloves
- 1⁄2 lb firm tofu
- 2 1⁄2 cups water
- 1 lb broccoli, chopped
- 1 medium russet potato, baked and peeled
- 1 teaspoon vegetables, boullion
- salt, to taste
- pepper, to taste
- 1⁄8 teaspoon cayenne pepper (optional)
directions
- In a large pot sautee onions, celery, and a pinch of salt until browned.
- Add in garlic and sautee 30 seconds.
- Add mixture to your blender with 1 cup of water and the tofu. Puree until completely smooth.
- In the same pot, bring 1.5 cups of water to a boil. Stir in bullion, pepper, and cayenne pepper. Add in broccoli and cover the pot. Steam the broccoli until tender.
- Mash the peeled baked potato and stir it into the broccoli.
- Stir in contents of the blender and bring to a simmer.
- Add about 1/3 of the soup back into the blender and puree for a good 30 seconds. Add it back to the pot and bring back to a simmer.
- If the soup is too thick, you can add some additional water. Season to taste. Chances are you'll need more salt. It serves 4 large bowls of soup.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I've made it twice now (for my conivorous family) and we have all loved it both times - i do however end up adding fresh basil and i use veggie stock instead of water and veggie boullion, so maybe thats where i am getting off on the flavor alittle. Great recipe though thanks for posting, will definately be making agian!
-
Made this for when my veggie son & DIL were over & we all really enjoyed it! I did use lemon pepper for the called-for S&P, & also used just a dash of cayenne pepper! Oh, yes, & as usual for me, I DIDN'T peel the potato but cut it into small-size cubes & steamed it! You've posted a really great recipe, & I'm keepin' hold of it for future use! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]