When it comes to delicious soups with the perfect blend of rich flavor, creaminess, and richness, there’s no need to get complicated. This dairy-free broccoli chowder is made by combining nutritious vegetables and everyday pantry basics. Naturally rich in calcium, vitamin C, vitamin K, vitamin B, and other micronutrients. And it’s versatile enough to meet almost any dietary need.
Dairy-free broccoli chowder is a popular bistro-style soup
This recipe was originally shared with us by Isa Chandra Moskowitz from her vegan cookbook. reduce appetite. I made some changes to the recipe and added some variations. There are also some more material options in the FAQ below.
Can I substitute other vegetables?
absolutely! As mentioned earlier, if you don’t have parsnips, you can just use broccoli and potatoes. However, you can also use zucchini, asparagus, or cauliflower instead of broccoli. For a rich, creamy result, be sure to use 1 1/2 pounds of starchy vegetables, such as potatoes or parsnips.
Can I use chicken soup instead of vegetable soup?
If you don’t want vegan broccoli soup, you can substitute chicken soup. However, the original recipe was written specifically for the vegan lifestyle.
What type of milk substitute should I use?
Isa uses unsweetened almond milk in this dairy-free broccoli chowder, but your favorite type of soup would also work. Make sure it’s plain and unsweetened to avoid unnecessary flavors (such as vanilla) or sweetness.
Can I use a dairy-free cream substitute instead of a dairy-free milk substitute?
If you want a richer finish, you can definitely use a vegan cream.brands like silk, country clockand Califia Farms Available now. You can also use canned coconut milk, which will add a coconut flavor to the taste.
Do you recommend adding dairy-free cheese?
it’s up to you! But I think dairy-free shredded cheese would work well.you can see us Dairy-Free Cheddar Guide Become a brand that is easy to dissolve.If you want a little bit of cheese flavor, you can blend some nutritional yeast Start with 1 tablespoon, taste, and add more if needed. Another umami-type option is to add a small amount of miso. Start with 1 teaspoon of white miso and see what you think!It’s my favorite among me Dairy-free potato soup. We also offer a recipe for dairy-free broccoli cheese soup. Go Dairy Free: Guide and Cookbook.
Not as flavorful as I would like. How can I fix it?
Isa uses regular vegetable soup. Using less salt or less flavorful varieties can affect your results. Also, depending on the season, the flavor of vegetables may deteriorate. Simple ways to enhance the flavor include adding a little salt and pepper or a squeeze of lemon juice. You can also use one of the dairy-free cheese options listed above instead.
Can I puree the entire soup?
you can! It’s completely up to you. If you puree this vegan broccoli soup entirely, it will be very thick so you may need to mix in more milk substitute or soup. If diluting with milk substitute, add more seasoning to taste.
My soup is either too thick or too thin. How can I fix it?
If it’s too thick, add more milk substitute or broth and stir. Taste and add seasoning if needed. If the soup is too thin, puree the vegetables further.
Can this dairy-free broccoli chowder be frozen?
Freeze like any other soup. Store in an airtight container in the freezer for up to 3 months.
Special dietary notes: Dairy-free broccoli chowder
This recipe is dairy-free/dairy-free, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, sugar-free, vegan, and vegetarian. Coconut-free and soy-free!
Dairy-free broccoli chowder
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author: Isa Chandra Moskowitz
Recipe type: Appetizer
cooking: American
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 4 cloves garlic (chopped)
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon freshly ground black pepper (optional)
- 1 pound Yukon Gold potatoes, cut into 1/2-inch chunks (no need to peel)
- 1/2 pound parsnips, peeled and cut into 1/4-inch chunks (you can sub in more potatoes)
- 5 cups chopped broccoli (stem cut into thin slices, top cut into small florets)
- 4 cups (1 quart) vegetable soup
- 1 cup unsweetened dairy-free milk alternative
- Heat oil in a 4-quart saucepan over medium heat. Add onions and sauté for about 5 minutes or until translucent and soft. Add garlic, rosemary, salt and pepper and sauté for another minute.
- Add the potatoes and parsnips to the pot and pour in the vegetable broth. Stir, cover, and bring the soup to a boil. Reduce heat and simmer for 10 minutes.
- Add broccoli to the soup and simmer for another 20 minutes.
- Whisk the milk substitute into the soup and use an immersion blender to blend about half of the soup, keeping it slightly chunky. If you don’t have an immersion blender, transfer about half of the soup to a blender. Remove the center section from the blender lid, cover with a tea towel, and puree (this allows steam to escape while blending. Stir the pureed soup back into the pot of soup.
- Taste and season with salt and/or pepper as needed.
Serving size: Recipe ⅙ calorie: 138 fat: 3.5g Saturated fat: .5g carbohydrates: 24.6g sugar: 5.1g sodium: 738mg fiber: 5.4g protein: 4.5g
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