Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Velvety Broccoli Soup
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Velvety Broccoli Soup

 

Cauliflower makes the base, pureed into creamy loveliness accented with broccoli. Almost cream of broccoli soup, but without the heavy cream. This base soup will shine with your favorite cheese stirred in as well. Or if you want to keep it vegan, nutritional yeast and a few pine nuts work great too.

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, roughly chop
  • 3 cups cauliflower, chopped
  • 1½ cup broth
  • ¼ cup pine nuts, or grated cheddar or parmesan cheese
  • 2 cups broccoli, small bite pieces
  • ½ cup white wine
  • 2 tablespoons nutritional yeast, optional, or more cheese instead
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, to taste

Serving Size: 2 People

Share

 

Preparation Instructions

Splash half of the olive oil and garlic into a saucepan over medium heat. Add the cauliflower bits and saute until just until getting a bit of color. Pour in half of the broth, bring up to a simmer and cover until the cauliflower is tender. Transfer to a blender, with the pine nuts or cheese and add in the rest of the cool broth. Blend until smooth.

Meanwhile, add the remaining olive oil to the pan. Add in the broccoli and saute lightly for a couple of minutes. Pour in the white wine and steam until the broccoli is tender.

Stir in the cauliflower puree- taste. Add the nutritional yeast (or more cheese), salt and pepper. Taste and adjust the flavors as desired. Bring up to a simmer and serve.