RECIPES

Creamy Vegan Broccoli Soup

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September 10, 2014

I’m Kelly.
Over a decade ago, my daughter Erinn and I opened Kelly’s Bake Shoppe to make healthy living accessible—and delicious. Now, my journey has grown to embrace personal growth, healing, homesteading, and living in harmony with nature.
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I’m already thinking chilly weather and soup season and wanted to change up my greens that I tend to eat daily. For some reason, it’s been a while since I’ve had broccoli and started craving it over the weekend. This soup was an a easy make for me and made enough for lunch yesterday and today. It’s nutritious, easy to make and you can freeze it for future lunches or dinners.

I love cooking with non-dairy milks and creams and LOVE that I get ZERO bad cholesterols in my diet. Only healthy fats for me (if only my mom would listen). Broccoli is also an amazing source of calcium (along with kale). Who needs dairy when we have our greens?!

www.kellychilds.com | www.childsandweatherbie.com | www.erinnweatherbie.com | Broccoli Soup Recipe

Creamy Broccoli Soup

Makes about 8 servings (1 cup each)

1 medium yellow onion, diced
2 garlic cloves, minced
2 tsp olive oil
2 medium organic potatoes, scrubbed and diced
2 medium organic celery stalks, diced
7 cups organic broccoli, in pieces
2 cups veggie stock
2 cups unsweetend coconut milk
1 cup coconut milk (canned)
1 teaspoon dried basil
1 tsp rosemary
1/2 tsp chili flakes (or more if you like spice)
¾ teaspoon sea salt (to taste)
¼ teaspoon ground organic black pepper (to taste)
4 Tbsp nutritional yeast (found in health food stores – high in B12 and iron!!)

Saute onions and garlic in olive oil, until brownish and translucent, in a large soup pot.

Add potatoes, celery, broccoli, and stock to the soup pot. Bring to a simmer. Cover and cook over medium heat for about 10 minutes, or until potato chunks are tender when pierced with a sharp knife (do not overcook).

Transfer about 3 cups of the vegetables to a blender. Add 2 cups coconut milk, basil, rosemary, chili flakes and salt, and black pepper. Blend for about 60 seconds, or until completely smooth. Pour blended mixture into a clean pot.

Place remaining vegetables in blender along with the cooking liquid and 1 cup canned coconut milk. Blend vegetables until they are completely smooth or leave them slightly chunky, depending on your taste. I sometimes keep it chunky and sometimes I simply crave the smoothness of velvety smooth soup.

Combine blended mixtures, then stir in nutritional yeast. Heat gently, stirring frequently, until steamy. SERVE.

Note: If you add ½ cubed tofu (marinated and baked – yum!) to each serving, you will increase the calcium by 146 mg

 

www.kellychilds.com | www.childsandweatherbie.com | www.erinnweatherbie.com | Broccoli Soup Recipe

Nutritional Information:

(Per 1 cup serving)
Calories: 126
Fat: 2.8 g
Saturated Fat: 0.4 g
Calories from Fat: 19%
Cholesterol: 0 mg
Protein: 4 g
Carbohydrates: 24 g
Sugar: 6 g
Fiber: 5 g
Sodium: 343 mg
Calcium: 187 mg
Iron: 3 mg
Vitamin C: 45 mg
Beta Carotene: 532 mcg
Vitamin E: 2 mg

AUTHOR

KELLYCHILDS

Kelly is the co-founder and co-owner (with her daughter Erinn) of the fabulously successful, Kelly's Bake Shoppe, where thousands flock every week. She resides in Grey County with her two cats, Daisy and Tuna. Kelly spends her time creating art, developing marketing content, as well as building new business ideas with Erinn. Outside of the bake shoppe world, they host the podcast 'Are You Living Your Life Yet ™️.’ and have authored two cookbooks, 'Made with Love’ (national best seller) and 'Conscious Living’ with more to come.

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