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Vegan Cream of Broccoli Soup
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil or 3 tablespoons vegetable broth or water
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced (optional)
- 32-ounce carton low-sodium vegetable broth or 4 cups water mixed with
- 2 to 3 teaspoons salt-free all-purpose seasoning blend (such as Frontier or Mrs. Dash)
- 5 to 6 cups coarsely chopped broccoli florets and peeled stems
- 2 cups frozen green peas, thawed
- One 15- to 16-ounce can great northern beans or cannellini,
- drained and rinsed, or one 12.3-ounce package firm silken tofu
- 1 cup unsweetened rice milk or other unsweetened nondairy milk, plus more as needed
- To finish the soup:
- 2 cups finely chopped broccoli florets
- 1/2 cup chopped fresh dill or parsley, or a combination, plus more for garnish
- Juice of 1/2 lemon, or 2 tablespoons bottled lemon juice, or to taste
- Salt and freshly ground pepper to taste
- Heat the oil, broth, or water in a soup pot and add the onion. Sauté over medium heat until translucent, then add the garlic if desired. Continue to sauté until the onion is golden.
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