Creamy Vegan Broccoli Soup with cauliflower, white beans, and almond milk for a creamy, delicious, and nutritious soup
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 12
Author Meme
Ingredients
1tablespoonolive oil
1mediumoniondiced
3clovesgarlicminced
16ouncesfrozen cauliflower
15ouncecan white beansrinsed & drained
32ouncesunsweetened almond milk
24ouncesfrozen broccoli
1teaspoondried parsley
1teaspoonsalt
½teaspoongarlic powder
½teaspoonsmoked paprika
¼teaspoonground nutmeg
¼teaspooncayenne pepper
Instructions
Heat the oil over medium heat in a large soup pot or Dutch oven. Sauté onions for 10 minutes. Stir in garlic, cauliflower, white beans, and almond milk. Stir well and simmer for 10 minutes.
Remove from heat and use an immersion blender to puree the soup.
Add in the broccoli, parsley, salt, garlic powder, smoked paprika, nutmeg, and cayenne pepper, and bring to a boil over medium-high heat. Reduce heat to medium/medium-low and simmer for 15-20 minutes.
Remove from heat and used the immersion blender to puree some of the broccoli into the soup.
Stir well, taste & adjust seasoning if needed, and enjoy! Delicious when topped with sliced almonds and/or nutritional yeast!!
Notes
*You can use regular paprika in place of smoked paprika*Makes 12 cups