Broccoli Soup

Broccoli Soup

Brrrr...it’s cold outside. After a warm pleasant summer, the sudden onset of fall temperatures seems to be really hard to get used to. It even snowed in the mountains here already! It’s just a matter of time before those snowflakes start coming down on us as well.

 

I don’t know about you, but whenever fall and the colder temperatures come I start craving comfort foods. By that I mean things that aren’t really the healthiest, foods that make your body and soul comfy and warm, foods like stews and soups. That’s where the inspiration for this recipe came from. I was craving a tasty, hearty soup that could stand on its own as a full meal deal. This soup hit all the right spots. It’s quite filling, comforting, and warming. It can be blended to make a thicker, more stew-like consistency (like it’s described in the recipe), or the veggies can be left as they are in bite-size pieces for more of a soupy feel. Either way, by adding a homemade bun or a slice of garlic bread you’ll be enjoying a well-rounded perfect fall meal in no time.

Broccoli Soup

Broccoli Soup

Yield

Makes 6 full meal servings

Prep time

Active time:

Total time:

How it's made

¼ cup olive oil

 

Heat the oil in a large pot over medium heat.

 

1 medium yellow onion, diced

 

Add to the pot and cook for 10 minutes, stirring frequently.

2 cloves garlic, minced

4 large carrots, diced

1 large russet potato, diced

1 cup cauliflower florets, diced

 

4 cups broccoli florets, diced

 

Add to the pot and bring to boil. Lower the heat to medium-low and cook for 10 minutes, or until the veggies are cooked. Place ⅔ of the mixture into a food processor and blend until smooth. Add back to the pot.

3 cups vegetable broth

2 cups almond milk, unsweetened

1 14 oz can pinto beans, drained and rinsed

 

½ cup nutritional yeast

 

Add to the pot, stir, bring to boil over medium heat and cook for another 5 minutes.

2 tsp salt

½ tsp pepper

½ tsp paprika

½ tsp cayenne pepper (optional)

Helpful tips

This soup can be stored in the fridge for up to 4 days. To reheat simply place in a pot and heat over medium heat for 10 minutes, or until heated through.

I often like adding a spoonful of cashew sour cream to this soup when serving. Another great way to round up a meal is to serve the soup with a slice (or two) of garlic bread.