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    You are at:Home»Dairy-Free Recipes»Healthy Dairy-Free Broccoli Cream Soup with Vegan Option

    Healthy Dairy-Free Broccoli Cream Soup with Vegan Option

    0
    By Alisa Fleming on January 11, 2022 Dairy-Free Recipes, Soup

    This light and nutritious recipe for broccoli cream soup was shared with us a while back. I don’t have a record of who sent it in, but I believe it was Olympic dairy, back in their days of making soy yogurt. Don’t worry, you don’t have to use soy yogurt. Any plain, unsweetened, dairy-free yogurt will work great. And I’ve updated the recipe to include a non-yogurt option, just in case you can’t find any! Either way, this soup is filled with flavor, warmth, and nutrition.

    Healthy Dairy-Free Broccoli Cream Soup Recipe (plant-based with vegan option; also naturally gluten-free)

    Special Diet Note: Healthy Broccoli Cream Soup

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, plant-based, optionally vegan and vegetarian.

    Healthy Dairy-Free Broccoli Cream Soup
     
    Print
    Prep time
    10 mins
    Cook time
    20 mins
    Total time
    30 mins
     
    This simple soup has a silky finish from the addition of dairy-free yogurt. See below for more options.
    Author: Contributed
    Recipe type: Soup
    Cuisine: American
    Serves: 4 servings
    Ingredients
    • 1 tablespoon oil or dairy-free buttery spread
    • 1 cup onion, diced
    • 5 cups chicken stock (use vegetable stock for vegan)
    • 1½ pounds broccoli, cut into florets
    • 1½ teaspoons curry powder
    • 1 bay leaf
    • 1 teaspoon basil
    • ½ teaspoon sugar
    • Pinch cayenne
    • 2 cups dairy-free plain unsweetened yogurt
    • ¼ teaspoon ground nutmeg
    • Black pepper, to taste
    • Salt, to taste (optional)
    Instructions
    1. Heat the oil or buttery spread in a large saucepan over medium heat. Add the onion and cook until transparent, about 3 minutes.
    2. Add the stock and bring it to a boil. Add the broccoli and let it boil gently for 7 minutes, or until just tender.
    3. Add the curry, bay leaf, sugar, and cayenne, and simmer, partially covered for 10 minutes.
    4. Put the yogurt in a medium bowl, and gradually add some of the broth mixture while whisking until smooth. Add the yogurt mixture to the soup and stir to combine.
    5. Gradually add mixture to yogurt stirring vigorously, then add yogurt mixture back to soup.
    6. Heat just until hot. Do not boil. Remove the bay leaf and stir in the nutmeg, pepper, and salt, to serve.
    Notes
    No Dairy-Free Yogurt? You can use 1 (14-ounce) can of full-fat coconut milk in its place. This will give it a richer finish. For a lighter soup, use lite coconut milk. Add a squeeze of lemon, if desired.

    Pureed Option: if you like a creamier finish, you can puree the soup with a blender or stick blender. But be sure to remove the bay leaf first, and vent the steam from the top if using an enclosed blender.
    Nutrition Information
    Serving size: about 2 cups Calories: 184 Fat: 9.1g Saturated fat: 2.4g Carbohydrates: 23.7g Sugar: 8.6g Fiber: 7.3g Protein: 7g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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