I always loved Cream of Broccoli soup but felt so guilty after turning the can over to look at the nutrition label (and not to mention all of the questionable unhealthy ingredients added in).
Instead, I decided to play with actual vegetables and herbs to create a delicious Vegan “Cream” of Broccoli Soup without any of the guilt and dare I say even more flavor?
No dairy, no grains, and most importantly… no lectins!
Vegan “Cream” of Broccoli Soup
- 48 ounces broccoli florets
- 2 whole white carrots
- 6 garlic cloves (skins on)
- 5 whole shallots
- 3 whole celery stalks
- 4 tbsp olive oil
- 2 tbsp herbs de Provence
- 3/4 can organic coconut cream
- 2 cups vegetable stock
- cracked black pepper (to taste)
- fleur de sel (salt) (to taste)
- Equipment needed: Vitamix & Baking Sheet
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Heat oven to 375 degrees and line a baking sheet with tin foil.
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Tear broccoli florets into small bite size pieces and place on baking sheet. Distribute garlic cloves (with skins on) throughout the sheet as well.
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Remove skins from shallots. Trim ends off of carrots and celery stalks (white portion) and discard. Cut carrots length-wise into halves. Distribute evenly alongside other vegetables on the baking sheet.
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Drizzle generously with olive oil.
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Season vegetables with herbes de Provence, salt, and pepper.
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Roast vegetables for 45 minutes.
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Once vegetables have lightly browned, use tongs to place into a blender (I used a Vitamix).
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Add 3/4 can of coconut cream (reserve the rest for a future smoothie or curry sauce) along with vegetable stock.
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Blend all ingredients on setting one and gradually up to level 3-4 until creamy smooth.
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The mixture will cool slightly. To serve your soup hot, heat a stock pot over medium-high with a tbsp olive oil to heat the mixture up to your desired temperature.
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I did not garnish my soup, I thought it was delicious “as-is”. However, consider crispy pancetta or fresh herbs for an added touch if so desired.
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