Vegan Cream of Broccoli Soup

Lunch

Pureed potatoes help give this vegan cream of broccoli soup a silky texture without the cream! This is a fantastic trick to make dairy-free soups super creamy.

Average Rating: 0

TOTAL TIME: Prep/Total Time: 45 min.
YIELD: 8 servings.

Ingredients

3 medium onions, chopped
2 celery ribs, chopped
2 tablespoons canola oil
4 cups plus 1/2 cup vegetable broth
4 medium russet potatoes, peeled and cubed (about 4 cups)
6 cups chopped fresh broccoli (about 3 small heads)
1 teaspoon salt
1/4 teaspoon pepper

Instructions

1. In a large saucepan, saute onions and celery in oil until tender. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2. Cool slightly. In a blender, process soup in batches until smooth. Return to pan; add the remaining broth and bring to a boil. Add broccoli. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.

Nutrition Facts

1 cup: 142 calories, 4g fat (0 saturated fat), 0 cholesterol, 409mg sodium, 24g carbohydrate (5g sugars, 4g fiber), 4g protein.
Diabetic Exchanges:
1-1/2 starch, 1 vegetable, 1/2 fat.