How to Make Vegan Broccoli Soup

  • 3 medium onions chopped
  • 2  celery ribs chopped
  • 2 tbsp canola oil
  • 4 cups (plus, 1/2 cup) vegetable broth
  • 4 medium (about 4 cups) russet potatoes peeled and cubed
  • 6 cups (about 3 small heads) fresh broccoli chopped
  • 1 tsp salt
  • 1/4 tsp pepper
  1. Warm some canola oil in a large saucepan. Sauté the onions and celery on medium heat until tender and translucent, about 8 to 10 minutes. Add four cups of broth and potatoes and bring to a boil. Once bubbling, cover and reduce to a simmer until potatoes are tender, or about 15 to 20 minutes.
  2. Remove the saucepan from the heat, and let the broth and veggies cool for a few minutes. Carefully ladle into a blender in batches, adding more once the prior batch is completely pureed. Tip: For flawless creaminess, an immersion blender is your best friend and a worthwhile investment. It also minimizes the risk of the mess, since the blending is done in the pot.
  3. Add the blended mixture back to the saucepan with the remaining broth and increase heat. Once boiling, add broccoli and reduce to a simmer, uncovered, for an additional 8 to 10 minutes, or until the broccoli is tender and bright green. Tip: To make it a meal, sneak in some additional seasonal veggies, or even the broccoli stems! If you prefer smaller pieces or want to shorten prep time, toss them in a food processor before cooking.
Make the soup your own
  1. Play around with different flavors and spices. Some red pepper flakes or cayenne can add a little heat, while garlic is a perfect pairing with the broccoli. For a warming take, mix in some ginger, cinnamon, and anti-inflammatory turmeric.
How to store your soup
  1. Store leftovers in a sealed glass container—the soup will last in the fridge for a few days after cooking. Reheat before serving. Since this will become a repeat recipe, shorten future cooking time by chopping vegetables in advance and storing them in the fridge.
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