This Recipe Provided by Blue Diamond

Vegan Cream of Broccoli Soup

posted by 2 years ago


1 tsp extra-virgin olive oil

1 yellow onion, sliced

1 tsp sea salt

4 cups cauliflower florets – 1 medium head of cauliflower

3 cups Original Unsweetened Almond Breeze® Almondmilk

3 cups broccoli florets, finely chopped

1 Tbs onion powder

1 tsp dried organic ginger

2 servings (about 30) Nut Thins®, crumbled


Add oil, onion and salt to a large saucepan; sauté on medium-high heat for 5 minutes, adding a couple of tablespoons of water throughout the process to avoid from burning. Add cauliflower and Original Unsweetened Almond Breeze® Almondmilk; cover and bring to a boil. Reduce heat to simmer and cover for 10 minutes, or until florets are soft. Add in half of the broccoli. Pour mixture into the jug of your high-powered blender or food processor. Puree until smooth. Return to pot. Stir in remaining broccoli, onion powder and ginger; cover and cook for another 10 minutes, until thickened. Pour into bowl, top with Nut Thins® crumbles; serve immediately.

tags:  vegan cream of broccoli soup, blue diamond, soups, vegan, vegetarian
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