Add garlic and saute for 1 minute. Add the broccoli, red lentils and broth (plus coconut milk if using, I didn’t use it here). Add broccoli, onion, garlic and cook for 3 minutes. Add the broccoli florets and sprinkle with salt. Sauté until just nearly tender. Turn the … Bring to a boil and reduce to a simmer until the potatoes and broccoli stems are tender, about 30 minutes. Heat 2 Tbsp. Cashew cream (cashews pureed with water) is blended with immune-boosting broccoli, lentils, cashews, onions, carrots, celery and spinach. It is possible to have a creamy vegan spinach soup without adding any dairy-free milk or cream. Melt butter in a saucepan over medium-low heat. bags frozen broccoli 1/2 cup fresh basil leaves,, stemmed and torn 4 cups fresh … Drain and rinse the chickpeas. This creamy vegan spinach potato soup is super simple. I speak for the superfoods for the superfoods have no tongues.. And the truth is that this Vegan Cream of Broccoli Soup is the bees knees. Stir in the water, vegetable stock, potatoes, broccoli stems and two-thirds of the florets. Browned Broccoli "Croutons" In a separate saucepan or skillet, heat olive oil over medium heat. Reduce the heat to low and simmer for 15 minutes. One of the most important ingredients, aside from broccoli, is vegetable broth. Process cooked, cooled broccoli and spinach, 1 cup reserved cooking liquid, stock, and parsley in a blender until smooth, 1 minute. Add onion and chopped garlic; season with salt and pepper. If you want to cut down on prep time you could skip roasting the garlic, and instead, sauté 1 tablespoon minced garlic with the onions and salt at the beginning of the recipe. Let sauté covered for another 5 minutes. Saute onions and garlic in a large sauce pot and then add in vegetable stock and potatoes. Drizzle a bowl with a bit of olive oil and serve with a big green salad or a piece of whole grain bread. In a large dutch oven or stock pot, saute onion and cook until translucent, about 5 minutes. Add potato and broccoli. Stovetop Instructions In a large soup pot over medium-high heat, sauté onions, celery, and carrots in about 1/4 cup of water for about five minutes, or until soft and translucent. Bring to a … Add the red chili flakes and then the lid to the pot. Remove the from the heat and stir in … They cook with onions and garlic in some … Add the broccoli, another generous splash of oil to coat the broccoli then season again with salt and pepper. Step 1 Cook the leeks in the butter with ¾ teaspoon salt and ¼ teaspoon pepper in a large pot over medium-high heat, stirring occasionally, until softened, 4 to 6 minutes. This vegan cream of spinach soup from The Blender Girl cookbook has been a staple in my house for years. Add garlic, bell pepper, and potatoes, and continue to cook for another couple of minutes. turmeric, potato, chickpeas, ground coriander, broccoli, ground cumin and 11 more. Stir in 4 cups of broth, the broccoli and seasonings. Frozen broccoli and cans of coconut milk are staple items in my household. Stew the vegetable mix on a low heat until it's completely soft. Add garlic and red pepper flakes, cook for 1 minutes, or until fragrant. I add potatoes to vegan cream of broccoli soup to give the soup … https://www.marthastewart.com/1543332/creamy-broccoli-and-spinach-soup The base of this soup is potatoes and carrots, with the carrots providing the beautiful color. Step 2 Add the vegetable broth, broccoli, and potato. Step 2 6 cups veggie broth (can also use low-sodium veggie broth or bone broth instead) Heat oil in a skillet over medium-high heat. It’s ludicrously easy, absolutely scrumptious, and freezes well. Add remaining ingredients. Easy Broccoli and Spinach Soup (5:2 Diet) | Tinned Tomatoes Cook on low/medium heat for approximately 5 minutes. Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. (for fresh spinach see below) Can replace broccoli with asparagus. This results in the healthiest and most delicious and creamy soup ever! Optional squiggle of cream for presentation. coconut oil in a large heavy pot over medium-high. I am the Lorax Hummusapien. 1 liter) and bring the soup to a boil. pepper, salt, garlic, spinach, fresh thyme leaves, mint leaves and 5 more. Vegan Cream Of Spinach Soup. Store the soup in an airtight container in the fridge for up to 1 week or in the freezer up to 1 month. Cook over medium-high heat for 5-10 minutes. I speak for the trees superfoods. Add the broccoli, celery, carrot, spinach and onion (leaving the reserve to the side for later). ... Vegan … I had also just purchased a bag of baby spinach leaves, so I decided to add the spinach to the soup for additional vitamin A, vitamin C, iron and calcium. How To Make Vegan Broccoli Cheese Soup. Warming Broccoli & Spinach Soup [vegan] The Flexitarian. Chilled Lime Pea & Spinach Soup Green Smoothie Gourmet. Cook onion and garlic for 2-3 minutes. Vegan Broccoli Soup Ingredients. That’s right whole foods all the way! It technically makes this recipe more of a vegan spinach and potato soup though. Sauté for 3-5 minutes without the lid stirring occasionally. The not-so-secret ingredient is the potato. To thicken the soup, I opted to add potatoes to the recipe instead of flour or starch. Bring to a simmer, cover and cook until broccoli is very soft (about 20 min) stirring once during cooking. Add broccoli, cauliflower, and spinach pellets. While the soup is cooking, prepare the chickpeas. Ingredients 2 tablespoons olive oil 1 red onion chopped fine 1 teaspoon sea salt ½ teaspoon black pepper 1 cup quinoa rinsed 2 teaspoons minced garlic 7 cups vegetable broth 5 cups … Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Ingredients 2 tbsp. This green detox soup is packed with green leaves and vegetables — from broccoli to spinach to zucchini — and is enhanced with the cleansing powers of fresh ginger and parsley. Stir in the spinach until it wilts. Simmer until the potatoes are fork tender, then stir in the spinach and cook to wilt. It’s also vegan and gluten-free. This Creamed Broccoli & Spinach Soup is easy to make and so flavorful! I made three batches in a row for Alchemy’s soup of the day, but I made so much that I honestly had no idea how to scale it down to non-restaurant proportions. In a large pot or dutch oven, heat olive oil over medium heat. Use your favorite broth, and if you can choose one that is reduced sodium. 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