Creamless Broccoli Soup

"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"
 
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photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by rsnelling42 photo by rsnelling42
photo by rsnelling42 photo by rsnelling42
Ready In:
1hr
Ingredients:
13
Serves:
4
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ingredients

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directions

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

Questions & Replies

default avatar
  1. chana.e.robbins
    Can frozen broccoli be used instead of fresh? It's hard to get fresh here, especially in winter when I want soup ;). And what would be the approximate weight called for? Thanks
     
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Reviews

  1. Ginger_B
    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! :)
     
  2. David Stobbe
    Wonderful! Yet another successful recipe from Moosewoods. This is great for those who like their vegetarian soups.
     
  3. Anu_N
    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.
     
  4. nemokitty
    This was wonderful! I couldn't believe how the oatmeal thickened it up. I followed the recipe exactly except I didn't have any chives. It made alot so I have some containers in the freezer. I didn't miss the milk or cream at all. I'm very glad I found this one and tried it.
     
  5. Pixiechick
    This is fantastic! I needed ideas to use up all the fresh broccoli we grew in our garden this winter. My husband just can't get enough of this yummy soup! I used 1/2 chicken broth & 1/2 water. Also steamed the 1 c. reserved broccoli instead of cooking in a saucepan. This soup freezes well, too! Thanks again, it's a keeper!
     
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Tweaks

  1. rsnelling42
    Absolutely delicious! I had a bunch of leftover broccoli and cauliflower from a veggie tray that I wanted to use up. So I wound up using 2 cups broccoli and 3 cups cauliflower. I followed the rest of the directions exactly, and ate 3/4ths of the pot myself for dinner! The lemon flavor was a touch strong, but that's likely because I used cauliflower. I can't wait to make this again!! Yum!<br/><br/>*Update - I've made this soup again, this time using all broccoli. I'm not actually a vegan, so I added JUST a teaspoon of fat free half-and-half to each bowl and I can't believe how much it adds to an already amazing soup!!<br/><br/>**Update 2 - I made this again, this time using all cauliflower. I used the chicken broth instead of water or veggie broth, then followed everything else exactly. Still amazing!
     
  2. Anu_N
    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.
     

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