A favorite in our family of broccoli enthusiasts, this vegan cream of broccoli soup gets its lovely texture from pureed white beans. Or, you have the option of using tofu instead of beans — see the variations listed in the Notes section of the recipe box. The addition of green peas at the end of cooking time brightens the color and heightens the flavor of the soup.
Here are some easy ideas for completing the meal:
- Serve with wraps — here you see a wrap made with leftover black rice, hummus, and leafy greens.
- Or, serve with any favorite vegan sandwich. Try a vegan grilled cheese sandwich with tomato or tart apple between layers of cheese.
- Pair with a simple salad or slaw and fresh bread.
To finish the soup
Serving Size: 1
Amount Per Serving:Calories: 262 Total Fat: 5g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 3mg Sodium: 302mg Carbohydrates: 44g Fiber: 13g Sugar: 13g Protein: 12g
Recipe adapted from Plant Power by Nava Atlas.
Photos (top and bottom) by Hannah Kaminsky, BittersweetBlog.com