Smoky Vegan Broccoli Soup Recipe
Hey foodies, let’s dive into a bowl of pure cozy vibes with my latest obsession: a creamy, smoky vegan broccoli soup that’s about to be your new favorite comfort food.
Release the comforting, delightful, nourishing, rich, and smoky flavors of my Vegan Broccoli Soup. I love to blend super-nutritious broccoli and potato with a hint of smoked paprika and cumin for that depth of flavor.
I think the addition of coconut milk makes it lusciously creamy, and the splash of nutritional yeast and lemon juice brings a nice, tangy finish.
Ingredients
- Broccoli: Rich in vitamins C and K, full of fiber and antioxidants, promotes healthy digestion.
- Olive Oil: Heart-healthy fat, enhances flavor, contains antioxidants and anti-inflammatory properties.
- Smoked Paprika: Adds depth and smoky flavor, rich in antioxidants, contains vitamins and minerals.
- Onion: High in antioxidants and vitamin C, adds sweetness and depth to the soup.
- Garlic: Boosts immune function, adds pungent flavor, known for anti-inflammatory properties.
- Coconut Milk: Creamy texture, adds richness, contains healthy fats and increases satisfaction.
Ingredient Quantities
- 1 large head of broccoli, chopped
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 medium potato, peeled and chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- 1 tablespoon nutritional yeast (optional)
- 1 tablespoon lemon juice
How to Make this
1. In a large pot, over a medium flame, heat the olive oil. When it’s hot, add in the onion that you have coarsely chopped. Sauté this for about 5 minutes or so, until the onion becomes completely translucent.
2. Add the minced garlic, smoked paprika, and ground cumin. Stir well and cook for another 2 minutes until fragrant.
3. Combine the diced potato and the broth in a pot. Bring it to a boil, then cover and reduce the heat so it simmers. Let it go for roughly 10 minutes.
4. Toss the minced broccoli into the pot. Put the lid on the pot and simmer an additional 10-15 minutes. The dish is done when all the veggies are tender.
5. Take the pot off the heat. Use an immersion blender to mix the soup until it reaches a smooth consistency. If you do not have an immersion blender, then in careful batches, use a traditional blender to do the same thing.
6. Mix in the coconut milk, and bring to a gentle, low-heat simmer until through heated.
7. Combine salt, pepper, and nutritional yeast if you’re using it, and mix it all together.
8. Stir in the lemon juice until mixed.
9. Check the flavor and season as necessary. If you find the soup too thick, thin it down with more vegetable broth.
10. Serve the smoky vegan broccoli soup hot, and garnish it with more smoked paprika or fresh herbs as you see fit. Enjoy!
Equipment Needed
1. Large pot
2. Cutting board
3. Chef’s knife
4. Peeler (for the potato)
5. Measuring spoons
6. Measuring cup
7. Wooden spoon or spatula
8. Immersion blender or traditional blender
9. Ladle
10. Serving bowls
11. Small bowl (optional, for holding seasonings)
12. Pot lid
FAQ
- Q: Can I use frozen broccoli instead of fresh?Yes, you can use frozen broccoli. Just remember to thaw it before putting it into the soup.
- Q: Is there a substitute for coconut milk?A: Almond milk, soy milk, or any other plant-based milk could be used, but they may not be as creamy as coconut milk.
- Q: Can I make this soup in advance?A: Certainly! This soup has a good memory. It in no way resembles the average soup: you can keep it in the refrigerator for a good 3-4 days. Gently reheating it in a saucepan before serving will make it taste like it just emerged from the pot. There is no average soup.
- Q: Is this recipe gluten-free?A: Absolutely, everything needed to make this dish is naturally gluten-free.
- Q: What is the purpose of nutritional yeast in the recipe?Nutritional yeast adds a flavor to the soup that is cheesy and umami. It’s optional but recommended. It adds a depth to the soup that is hard to replicate.
- Q: How can I make the soup spicier?A: For extra heat, you can add red pepper flakes or a pinch of cayenne pepper.
Smoky Vegan Broccoli Soup Recipe Substitutions and Variations
1 tablespoon olive oil: Substitute with coconut oil or avocado oil.
One large onion, chopped. Substitute with 2-3 leeks, chopped; or 1 cup shallots, chopped.
1 teaspoon smoked paprika: Use 1 teaspoon chili powder or 1/2 teaspoon liquid smoke in its place.
1 medium potato, peeled and chopped: Replace with 1 cup cauliflower florets or 1 medium sweet potato, peeled and chopped.
1 cup coconut milk: Substitute with 1 cup almond milk or 1 cup cashew cream.
Pro Tips
1. Roast the Broccoli: For added depth of flavor, roast the broccoli before adding it to the soup. Toss the broccoli florets with a little olive oil, salt, and pepper, then roast them in the oven at 400°F (200°C) for about 20 minutes until they are slightly charred. This will enhance the smokiness and add a delicious roasted taste.
2. Infuse the Oil: Before sautéing the onion, infuse the olive oil with a bit more flavor by adding a pinch of the smoked paprika and cumin into the oil. Let it heat gently for a minute before adding the onion, which will enhance the spices’ flavor.
3. Use Fresh Lemon Zest: Add a pinch of fresh lemon zest in addition to the lemon juice for a brighter, more aromatic citrus flavor. This helps to balance the richness of the coconut milk.
4. Texture Variation: If you prefer a slight variation in texture, reserve a small portion of the cooked broccoli florets before blending and add them back into the soup after blending. This will provide small bites of broccoli in the creamy soup.
5. Garnishing with Nutritional Yeast: Use nutritional yeast as a garnish instead of mixing it in, or alongside a sprinkle of toasted seeds like pumpkin or sunflower seeds for a cheesy, crunchy topping. This will enhance the texture and flavor, giving an extra layer of umami to the soup.
Smoky Vegan Broccoli Soup Recipe
My favorite Smoky Vegan Broccoli Soup Recipe
Equipment Needed:
1. Large pot
2. Cutting board
3. Chef’s knife
4. Peeler (for the potato)
5. Measuring spoons
6. Measuring cup
7. Wooden spoon or spatula
8. Immersion blender or traditional blender
9. Ladle
10. Serving bowls
11. Small bowl (optional, for holding seasonings)
12. Pot lid
Ingredients:
- 1 large head of broccoli, chopped
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 medium potato, peeled and chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- 1 tablespoon nutritional yeast (optional)
- 1 tablespoon lemon juice
Instructions:
1. In a large pot, over a medium flame, heat the olive oil. When it’s hot, add in the onion that you have coarsely chopped. Sauté this for about 5 minutes or so, until the onion becomes completely translucent.
2. Add the minced garlic, smoked paprika, and ground cumin. Stir well and cook for another 2 minutes until fragrant.
3. Combine the diced potato and the broth in a pot. Bring it to a boil, then cover and reduce the heat so it simmers. Let it go for roughly 10 minutes.
4. Toss the minced broccoli into the pot. Put the lid on the pot and simmer an additional 10-15 minutes. The dish is done when all the veggies are tender.
5. Take the pot off the heat. Use an immersion blender to mix the soup until it reaches a smooth consistency. If you do not have an immersion blender, then in careful batches, use a traditional blender to do the same thing.
6. Mix in the coconut milk, and bring to a gentle, low-heat simmer until through heated.
7. Combine salt, pepper, and nutritional yeast if you’re using it, and mix it all together.
8. Stir in the lemon juice until mixed.
9. Check the flavor and season as necessary. If you find the soup too thick, thin it down with more vegetable broth.
10. Serve the smoky vegan broccoli soup hot, and garnish it with more smoked paprika or fresh herbs as you see fit. Enjoy!