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: Isa Chandra Moskowitz
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
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.
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.
Add the broccoli to the soup, and cook it for 20 more minutes.
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.
Taste and season with more salt and/or pepper, if needed.