I haven’t heat in my house for a few days now. My still new-ish furnace decided to break for the second time this season. On Saturday Evening. In case you aren’t aware, I live in Ohio (unfortunately) where summer lasts 2 weeks and winter lasts 8 months. Ohio has this passive aggressive weather system that really prevents any kind of prediction as to what it’s going to do any given day. The past few days (without heat) have been rainy and cold. Today Jim the furnace man came and (gave me heat) it’s sunny out and a balmy 61- which, for Ohio, isn’t too bad.
All of this means that Ohio weather in October is the perfect weather for soup. So, because I had to get up at the crack of dawn for the furnace guy, I thought I’d make some soup for Cody- a cool vegan dude pal o’ mine on Twitter. He wanted some cream of broccoli soup with vegan cheese on top. I told him it was super simple to make. He’s in California (lucky devil) and I’m in Ohio, so I can’t actually give him some soup so I thought I’d share it all with you. From start to finish, I had this soup done in 20 minutes (probably less, I’m being generous with the time). It’s reminiscent of a rich and creamy broccoli soup of my pre-vegan past and I think you’ll enjoy (the taste) how easy it is to make.
Vegan Cream of Broccoli Soup
- The stalks from 2 – 3 bunches of broccoli
- 2 cups vegan “chicken” broth
- 2 cups almond milk (or coconut milk – your choice)
- 2 tablespoons olive oil
- Salt and white pepper (if you have it, use black if you don’t) to taste
Steam broccoli stalks until very tender. Cut into smaller pieces. Add to food processor and puree until smooth. Use the almond milk to smooth out the pureed broccoli. You may have to empty and fill your food processor several times depending on the size of food processor you own. Add pureed soup to a large soup pot. Turn soup to low. Whisk in broth, oil, and spices. Cook on low until heated through.
Serve (top with Daiya cheese if you want or not – I don’t) and enjoy!