Broccoli Bliss (Vegan) Soup

Creamy in taste, silky soft in color, hearty, healthy, and full of veggies, this yummy fall soup will warm you from the inside out. Pair with a light white wine and a loaf of your favorite baguette to complement the earthiness of this soup. Perfect for gatherings with family and friends, or take it to work for a healthy snack or lunch and know you’re doing your body good!

By / Photography By Betsy Robson | September 26, 2017

Ingredients

  • 2 tablespoons cold-pressed extra virgin olive oil
  • 3 garlic cloves, minced
  • 4 tablespoons onion, minced
  • 4 cups broccoli florets, roughly chopped
  • 1/4 cup carrots, roughly chopped
  • 1/4 cup celery, roughly chopped
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 1 cup macadamia milk
  • 1/2 cup raw cashews
  • 2 tablespoons coconut flour
  • Sea salt and pepper, to taste
  • 1 tablespoon nutritional yeast
  • 6 large kale leaves (all similar in size), roughly chopped
  • Vegan cheese to garnish (optional)

Preparation

Soak cashews in boiling water for 10 minutes. Drain and set aside. Preheat oven to 400° in preparation for baking kale chips. 

Using a medium saucepan or a cast-iron soup pot over medium heat, add olive oil, then the onion, broccoli, garlic, carrots, celery, and a pinch of sea salt. Sprinkle with flour and gently toss vegetables. Sauté for 3-5 minutes. Whisk in vegetable broth, coconut milk, and macadamia milk. Reduce heat to low and let sit for 5-7 minutes. 

As soup rests to absorb flavors, place cashews in blender with ⅓ cup water and pulse. Line a baking sheet with parchment paper and place chopped kale on it in single layers. Drizzle a little olive oil, sea salt, and pepper and toss with hands. Reposition leaves into a single layer and pop in preheated oven for 1-2 minutes. Remove and immediately place chips on a plate to cool. 

Transfer soup to blender and puree. Pour into bowls, add kale chips on top (and vegan cheese, if desired). Serve and enjoy!

Ingredients

  • 2 tablespoons cold-pressed extra virgin olive oil
  • 3 garlic cloves, minced
  • 4 tablespoons onion, minced
  • 4 cups broccoli florets, roughly chopped
  • 1/4 cup carrots, roughly chopped
  • 1/4 cup celery, roughly chopped
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 1 cup macadamia milk
  • 1/2 cup raw cashews
  • 2 tablespoons coconut flour
  • Sea salt and pepper, to taste
  • 1 tablespoon nutritional yeast
  • 6 large kale leaves (all similar in size), roughly chopped
  • Vegan cheese to garnish (optional)
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