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Creamy Broccoli Soup with Crispy Shallots
This easy vegan creamy broccoli soup is rich, comforting and topped with crispy shallots. It's also gluten free and paleo!
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
35
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Course:
Soups + Stews
Cuisine:
American
Keyword:
Creamy broccoli soup, creamy vegan broccoli soup, gluten-free broccoli soup, paleo broccoli soup, vegan broccoli soup, vegetarian broccoli soup
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
2
tablespoons
extra virgin olive oil
1/2
large onion
chopped
2
tablespoons
paleo baking flour
paleo baking flour
or arrowroot starch or gluten-free flour
3
cups
vegetable stock
5
cups
broccoli florets
1/2
teaspoon
cumin
1/4
teaspoon
thyme
1/4
teaspoon
nutmeg
1/2
teaspoon
kosher salt
1/4
teaspoon
ground black pepper
1/2
cup
unsweetened almond milk
or other nut milk
For the shallots
1
tablespoon
extra virgin olive oil
1
large shallot
thinly sliced
Instructions
For soup
In a large dutch oven or other heavy-bottomed pot, heat olive oil over medium-high heat.
Add onions and sauté until softened, about 3-5 minutes.
Add flour, stir and cook for another minute.
Add vegetable stock and bring to a simmer.
Add broccoli, cumin, thyme, nutmeg, salt and pepper and cook covered under low-medium heat for about 35-40 minutes until broccoli is soft.
Remove from heat and ladle into a blender (alternatively, use an immersion blender to puree)
Add almond milk and blend until smooth.
Season to taste with additional salt and pepper.
Garnish with crispy shallots and serve hot.
For crispy shallots
Heat olive oil in small pan, add shallots and cook for 3-5 minutes over medium-high heat until golden brown and crispy, careful not to burn.
Remove shallots from the pan to a paper towel and let drain.
Nutrition
Serving:
1
SERVING
|
Calories:
202
kcal
|
Carbohydrates:
22
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
9
g
|
Sodium:
847
mg
|
Fiber:
7
g
|
Sugar:
5
g