Dairy-Free Broccoli Chowder
 
Prep time
Cook time
Total time
 
This flavorful broccoli soup is thickened with potato and peppery parsnips, and gains a creamy finish from a touch of dairy-free milk alternative. It's a healthier take on a restaurant-style soup. You can serve it in bowls with croutons for a diner vibe, or in teacups so it feels like you’re eating in a vegan bistro.
Author:
Recipe type: Appetiser
Cuisine: American
Serves: 6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 4 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ⅛ to ¼ teaspoon freshly ground black pepper (to taste)
  • 1 pound Yukon Gold potatoes, cut into ½-inch chunks (no need to peel)
  • ½ pound parsnips, peeled and cut into ¼-inch chunks (can sub more potatoes)
  • 5 cups chopped broccoli (the stalks chopped into thin slices, the tops cut into small florets)
  • 4 cups vegetable broth (1 quart)
  • 1 cup unsweetened dairy-fee milk alternative
Instructions
  1. Heat the oil in a 4-quart pot over medium heat. Add the onion and sauté it for about 5 minutes, or until translucent and softened. Add the garlic, rosemary, salt, and pepper, and sauté for 1 more minute.
  2. Add the potatoes and parsnips to the pot, and pour in the vegetable broth. Stir, cover, and bring the soup to a boil. Reduce the heat to low, and let it simmer for 10 minutes.
  3. Add the broccoli to the soup, and cook it for 20 more minutes.
  4. Whisk the milk alternative into the soup and use an immersion blender to blend about half the soup, keeping it a bit chunky. If you don’t have an immersion blender, then transfer about half of the soup to a blender. Remove the center piece from the blender lid, cover it with a tea towel, and puree (this allows the steam to escape as you blend. Stir the pureed soup back into the soup in the pot.
  5. Taste and season with more salt and/or pepper, if needed.
Notes
This recipe is reprinted with permissions from Appetite for Reduction: 125 Fast & Filling Low-Fat Vegan Recipes, by Isa Chandra Moskowitz. It has been slightly modified for clarifications and corrections.
Nutrition Information
Serving size: ⅙ recipe Calories: 138 Fat: 3.5g Saturated fat: .5g Carbohydrates: 24.6g Sugar: 5.1g Sodium: 738mg Fiber: 5.4g Protein: 4.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-broccoli-chowder