Creamless Broccoli Soup

Total Time
1hr
Prep 10 mins
Cook 50 mins

You will never miss the cream in this soup. It is a filling vegan recipe anyone would enjoy. Found in one of my favorite Moosewood cookbook

Ingredients Nutrition

Directions

  1. Combine in a soup pot the oil, onions, celery, garlic and salt.
  2. Cook covered on medium heat for 10 minutes, stirring often.
  3. Meanwhile, rinse the broccoli, cut into 4-5 cups of florets, and peel and chop the stems to make about 2 cups.
  4. Reserve 1 cup of florets.
  5. When the onions are clear, add 4 cups of the water or stock and all the broccoli except for the reserved florets.
  6. Cover and bring to a boil.
  7. Lower the heat and simmer for 5 minutes.
  8. Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken.
  9. Remove from the heat and then stir in the lemon juice, dill and pepper.
  10. Working in batches, puree the soup (in a blender, preferably) until smooth.
  11. Bring the remaining 1/2 cup water to a boil in a small sauce pan.
  12. Add the reserved broccoli florets and cook, covered, until they are bright green and crisp tender, about 3-5 minutes.
  13. Stir the florets and their cooking water into the soup.
  14. Garnish with lemon slices and chives if desired.
  15. Serve.
Most Helpful

4 5

I cooked this soup yesterday, it was quick for soup :) I wish I had cooked the broccoli longer after I had it all together, and maybe a little less dill, but I'm not much for dill in soup... other than that, I was satisfied with it. I had to make my boyfriend STOP "tasting." It was very aromatic.. my boyfriend claimed it smelled like "Stuffing seasoning." I don't think so, but so he said :) It was a very new and unique taste, so thanks for sharing! :)

5 5

Wonderful! Yet another successful recipe from Moosewoods. This is great for those who like their vegetarian soups.

5 5

I didn't have some of the ingredients, so I made a few changes, but it still sat wonderfully in my tummy! I substituted spring onion stalks for the celery, added more onions for the garlic, and omitted dill and the chives. I used water and not stock, but it was still hearty enough to make a satisfying dinner along with toasted whole-wheat bread. I'll definitely make this one again.