Simple Vegan Cream of Broccoli and Cream of Carrot Soups

Total Cook Time: 30 Minutes

Servings: 6

Ingredients

• 2 tbs butter alternative (such as Earth Balance, avocado/olive oil, etc)
• 8 tbsps coconut cream
• 1 medium onion, chopped
• 1 russet potato, peeled and chopped
• 2 cloves garlic, minced
• 6 cups of vegetable stock
• 2 medium to large broccoli heads, cut into florets and stems
• Salt, pepper & nutmeg to taste
• (Optional toppings) Additional broccoli florets, flaxseeds/nuts, fresh herbs

Instructions

1. In a large pot, melt butter alternative and saute onion until tender over medium heat, then add the garlic and saute for another minute or two. Add potato and toss to coat with butter.
2. Add stock to the pot and bring to a simmer.
3. Stir in broccoli, cover the pot, and bring to a boil. Then, reduce to a simmer.
4. When the potato and broccoli are tender (10-15 minutes), remove from heat and puree in batches in a blender or food processor.
5. Return to the pot and add coconut cream, stirring to combine. Season to taste, add toppings if desired, and serve warm.

Total Cook Time:  30 Minutes

Servings:  6-7

Ingredients

• 2 tsp olive oil or oil of choice
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1 potato, peeled and cubed
• Curry, salt, ginger & cumin to taste
• 4 cups carrots, peeled and chopped
• 4 cups vegetable broth

Instructions

1. Heat the oil in a saucepan over medium heat. Add the onions, garlic, and potato
2. Cook, stirring often until onions are softened (approx 5 min)
3. Then add the carrots, broth, and seasoning. Bring everything to a boil, then reduce the heat to medium/low; cover and simmer for 20 min
4. Puree soup until smooth. If it's too thick, you can thin it a little with coconut milk, more broth, or water.
5. Serve warm and enjoy!