Vegan Creamy Broccoli Soup Recipe
A hearty delicious creamy broccoli soup that doesn't taste healthy, even though it is, and is great to serve to suspicious omnis. It's my father's favorite soup and he's a die hard omni.
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)
Instructions
- 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.
Add Your Own Notes
Nutrition
Serving: 428gCalories: 197.8kcalCarbohydrates: 22.2gProtein: 9.5gFat: 9.7gSaturated Fat: 1.5gSodium: 67.9mgFiber: 5.4gSugar: 4.3g
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