‘Cream’ of Broccoli Soup
What You'll Need
2½ cups broccoli (fresh or frozen), divided
2-3 cups vegetable broth
1 small onion, diced
1 garlic clove, minced
½ cup cooked rice or potato, chopped
1 cup nondairy milk
Basil or thyme (optional)
Nutritional yeast, to taste
Fresh lemon juice (optional)
Red pepper flakes or black pepper for garnish
How to Make It
1 If using fresh broccoli, remove the tough lower stalk but chop the other stalky parts.
2 Line a large pot with vegetable broth and sauté onion and garlic until onion is translucent.
3 Add ½ cup broth and cooked rice or potato and let simmer until rice is waterlogged and extra liquid has all or mostly cooked off; if using potato, cook until potato is very soft and tender. (If using a raw (uncooked) potato, this may take longer and require more liquid then if using a leftover already cooked potato, such as a baked potato from the night before.)
4 If using fresh broccoli, add another ½ cup broth and broccoli, and cook until broccoli is very tender. (Note: If you want a soup with broccoli pieces, scoop some out before they’re waterlogged and very soft, and set aside to stir in at the end.)
5 If using frozen broccoli, add broccoli at the end as the rice is finishing up (omit extra ½ cup broth—just a splash will do) or cook briefly in microwave and add to soup with no extra broth.
6 Transfer soup to a blender (or use an immersion blender) and purée with nondairy milk, plus additional broth as necessary to achieve a soup consistency. You can also add fresh or dried basil and thyme, plus salt and pepper to taste here.
7 Return blended soup to your saucepan and let simmer, adding nutritional yeast to taste.
8 Squeeze fresh lemon juice over soup before serving, if desired, and garnish with red pepper flakes or fresh black pepper.
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