Creamy Vegan Broccoli Walnut Soup

Creamy Vegan Broccoli Walnut Soup

You'll need

  • ⁠¼ cup (60 ml) extra virgin olive oil⁠
  • 6 cups (400 grams) broccoli, chopped (approx. 2 - 3 heads)⁠
  • 1 cup chopped carrots (approx. 2 large carrots)⁠
  • 1 cup chopped celery⁠
  • 1 1/2 cups chopped onion, (approx. 2 small onions)⁠
  • 2 cloves garlic, minced⁠
  • 1/3 cup crushed walnuts⁠
  • 5 cups (800 - 1000 ml) vegetable broth⁠
  • 2 cups (400 ml) unsweetened non-dairy milk (we like to use almond milk)⁠
  • ¾ cup (185 ml) full-fat canned coconut milk⁠
  • 1/3 cup (30 grams) nutritional yeast flakes ⁠
  • 1 tsp (5 mls) apple cider vinegar or lemon juice⁠
  • ½ tsp iodised sea salt, plus extra to taste⁠
  • Black ground pepper, to taste⁠

To make

- ⁠In a saucepan, heat olive oil over medium heat.⁠ 

- Add the onion, garlic, broccoli, carrot, celery and salt. Sauté until onion is translucent and just tender, about 5 minutes.⁠

- Add 800 mls of vegetable broth and simmer soup over medium-low heat for approx 15 minutes, or until the vegetables are tender.⁠

- Meanwhile, blitz the walnuts in a blender until almost smooth.⁠

- Turn off heat and add the non-dairy milk, coconut milk, walnuts and nutritional yeast⁠

- Blend the soup to your liking.⁠ If desired, adjust consistency with extra vegetable broth (the 200 mls set aside) and/ or a dash of non-dairy milk.⁠ 

- Stir in apple cider vinegar. Taste and adjust seasoning with extra salt if desired and pepper.⁠