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Dairy Free Broccoli Soup
Cozy up to a big bowl of this dairy free broccoli soup for a delicious and healthy dinner.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 208 kcal
Ingredients
- 3 tbsp olive oil
- 1 small onion, chopped
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups plain oat milk
- 1/2 cup chopped carrots
- 3 cups chopped broccoli (florets and stalks)
- 3/4 tsp salt
- 1/4 cup nutritional yeast
- 1 tbsp Dijon mustard
- 1/4 teaspoon paprika
Instructions
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In a large pot, heat the oil over medium heat. Add the onions and celery and cook for 5 minutes, until they start to get tender.
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Stir in the garlic and cook for 1 minute. Add the flour and stir for another minutes stirring frequently.
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Slowly stir in the chicken broth, adding a little bit at a time and letting the mixture fully combine before adding a little more.
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When all broth has been added, then add the oat milk, carrots, broccoli, and salt. Simmer the mixture for 10 minutes, until the broccoli and carrots start to get tender.
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Stir in the nutritional yeast, Dijon mustard, and paprika. Cook for one more minute, then remove from heat.
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Use an immersion blender to puree some of the soup, until it reaches the texture of your liking (I like to leave some chunks of broccoli in there). Enjoy!
Recipe Notes
- I prefer this to be super thick and creamy. If you want a thinner soup, use ½ cup to 1 cup extra chicken broth or oat milk.
- You can adjust the salt to your taste based on how much sodium is in your chicken broth and oat milk. I use about 3/4 tsp, but you can experiment with anywhere from 1/2 to 1 tsp.
Nutrition analysis (approximate per serving):
208 calories, 13 g fat, 1.5 g saturated fat, 1070 mg sodium, 17 g carbohydrate, 4 g fiber, 5 g sugar, 7.5 g protein, Vitamin A: 61%, Vitamin C: 6%, Calcium: 15%, Iron: 5%