Cream of Broccoli Soup (dairy-free, vegan option)

5 from 1 vote

Cream of Broccoli Soup (dairy-free, vegan option)

This creamy soup gets its bright green color from broccoli and spinach and it richness from coconut milk. And you do not taste any coconut at all. The sausage adds protein and a crisp compliment to the soup. Serve with a side spinach salad. This soup is very thick. If want want it thinner, use a little more broth. For vegan or vegetarian diners, omit the chicken sausage.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Servings:

Calories: 273kcal

Author: Sally Cameron

Equipment

5 quart pot, pan or Dutch oven

Ingredients

1 tablespoon extra virgin olive oil plus 1 teaspoon
1 small onion finely chopped
2 ribs celery finely chopped
1 ½ pounds bagged broccoli florets or several large heads
3 cups low sodium chicken or vegetable broth preferably homemade
1 cup canned coconut milk half and half or heavy cream
4 handfuls raw baby spinach leaves bagged spinach
¼ teaspoon salt
¼ teaspoon ground black pepper

Optional Garnishes

¾ pound pre-cooked chicken-turkey sausage 4 links, optional
2 tablespoons chopped chives or parsley for garnish optional

Instructions

If starting with bagged florets

Heat 1 tablespoon oil in a medium pot (4-5 quarts) over medium-low heat and cook the onion and celery until soft, 3-4 minutes. Add the broccoli florets and the broth and bring to a boil. Cover the pot with a lid, reduce the heat to low and simmer until broccoli is very tender when pierced with the tip of a paring knife, about 20 minutes.

If starting with broccoli heads

You can use bundles of fresh broccoli as well. Cut the large, thick stems from the top florets part. Chop the stems small, as they are more fibrous and tough, then chop the florets roughly. Finish by following the directions above.

Sausage instructions (optional)

While the soup is simmering, brown the sausage. Slice links in half lengthwise, lay them flat on a cutting board and chop them into small pieces on the diagonal. Crisp sausages pieces in a non-stick pan over medium heat in 1 teaspoon olive oil until the edges are browned.

Pureeing

Place half of the broccoli, half of the coconut milk, and 2 handfuls of spinach into a blender and puree, starting with low speed and gradually increasing to high, with the lid on. Be careful when blending hot liquids. Blending the batch a half a a time is safer. Repeat with the other half and combine back into the pot and keep warm until serving time.

Serving

Taste the soup and add a little more salt and pepper if desired. When serving, portion soup into bowls and top each bowl with crisped sausage pieces. Add chopped chives or parsley for garnish if desired.

Notes

For nutrition calculation, add protein grams for whatever sausage you're using as it is optional. The one I use is 11 grams a link.

Nutrition