I used to make the most delicious cream of broccoli soup. It was so delish my 5 year old son Hank would always ask for seconds. I quite obviously stopped making it with my diet change. Let’s be serious it was so good cause of the butter, milk and flour that made it so creamy and tasty. Its been well over a year since we’ve had it and it was about a month ago Hank started to ask for it again. UGHHHH I didn’t want to make it the original way, partially because we don’t even have real butter or white flour in our house anymore, and partially because I didn’t know if I had the will power to not have a bowl myself.
Then I started to think about it and thought hmm could it work with vegan butter, gluten free brown rice flour and almond milk….??? After the 4th or 5th request I decided to try it out, what did I have to lose.
So here you have it, possibly the most delicious cream of broccoli soup, dairy free, soy free, gluten free and nothing but goodness. Hank did approve, but he didn’t ask for seconds. My hubby on the other hand ate almost the entire pot haha.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Makes: 6 servings
Ingredients:
- 1 Tbsp of olive oil
- 1 diced onion
- 1 can of white beans
- 5 cups of chopped broccoli
- 5 cups of veggie broth
- 2 cups of unsweetened almond milk
- 1/3 cup vegan butter
- 3 Tbsp brown rice flour
- 1/4 cup of nutritional yeast
Directions:
- Chop onions and broccoli
- Add onions and oil and sautee until onion is translucent
- Add broccoli and broth and simmer until the broccoli is soft.
- Add in the 1/2 the amount of almond milk and nutritional yeast.
- In another pot add butter until its melted then add the other half of the almond milk and brown rice flour, whisk until it become thick.
- Add the can of beans to the other pot of veggies
- Using and immersion blender, blend the pot of veggies and beans.
- Once most big chunks are blended start to add in the roux.
- flovour with Salt and Pepper.
ENJOY!
