Vegan Cream of Broccoli Soup

Name: Vegan Cream of Broccoli Soup
Ingredients: 1½ tablespoons extra-virgin olive oil or 3 tablespoons vegetable broth or water; 1 large onion, chopped; 2 to 3 cloves garlic, minced (optional); 32-ounce carton low-sodium vegetable broth or 4 cups plus 2 vegetable bouillon cubes; 5 to 6 cups coarsely chopped broccoli florets and peeled stems; 2 cups frozen green peas, thawed; One 15- to 16-ounce can great northern beans or cannellini, drained and rinsed, or one 12.3-ounce package firm silken tofu; 1 cup unsweetened rice milk or other unsweetened nondairy milk, plus more as needed; 2 cups finely chopped broccoli florets; ½ cup chopped fresh dill or parsley, or a combination, plus more for garnish; Juice of ½ lemon, or 2 tablespoons bottled lemon juice, or to taste; Salt and freshly ground pepper to taste

"This broccoli soup gets a thick, creamy base from pureed white beans. This simple preparation is comforting and nourishing for kids and adults alike...."

INGREDIENTS

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1½ tablespoons extra-virgin olive oil or 3 tablespoons vegetable broth or water

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1 large onion, chopped

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2 to 3 cloves garlic, minced (optional)

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32-ounce carton low-sodium vegetable broth or 4 cups plus 2 vegetable bouillon cubes

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5 to 6 cups coarsely chopped broccoli florets and peeled stems

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2 cups frozen green peas, thawed

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One 15- to 16-ounce can great northern beans or cannellini, drained and rinsed, or one 12.3-ounce package firm silken tofu

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1 cup unsweetened rice milk or other unsweetened nondairy milk, plus more as needed

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2 cups finely chopped broccoli florets

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½ cup chopped fresh dill or parsley, or a combination, plus more for garnish

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Juice of ½ lemon, or 2 tablespoons bottled lemon juice, or to taste

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Salt and freshly ground pepper to taste

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