Creamy Vegan Spring Soup

Creamy Vegan Spring Soup
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 120.9
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 181.7 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 7.7 g
  • Protein: 7.0 g

View full nutritional breakdown of Creamy Vegan Spring Soup calories by ingredient
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A deliciously rich and velvety soup, with a great depth of flavor thanks to allspice and pepper. You'll never believe it's vegan! A deliciously rich and velvety soup, with a great depth of flavor thanks to allspice and pepper. You'll never believe it's vegan!
Number of Servings: 10


    2 bunches of fresh broccoli, florets and stems chopped
    2 leeks, stems and pale green parts thinly sliced
    5 large carrots, chopped to 1/2" thick rounds
    2 cups celery, chopped to 1/2" thickness
    1 cup diced sweet onion
    1 can Great Northern Beans (drained)
    16 ounces unsweetened almond milk
    1 tbsp extra virgin olive oil
    8 cups purified water

    3 tbsp garlic powder
    1 tbsp salt
    2 tsp marjoram
    2 tsp sage
    2 tsp thyme
    2-3 tbsp cracked pepper
    2-3 tbsp allspice


* Err on the side of caution with the allspice and add SLOWLY! It is very strong and can easily overpower the other gentle flavors in this soup if you're not careful.

* Hearty enough by itself, or serve with a slice of sprouted grain bread (gluten free is also a great option)


Chop all vegetables (broccoli through onion).

In a large 7 quart Dutch oven (I like using Le Creuset), heat 1 tbsp of olive oil. When it begins to shimmer, add the leeks and onion, cook over medium high heat until soft and semi-translucent, about five minutes. Add celery and carrots. Stir with onions and leeks and dust all vegetables with salt to draw out some of the moisture. Cook a further 5-7 minutes to soften. Add broccoli and water; bring to a boil. Reduce heat to simmer, add garlic powder, marjoram, sage, and thyme. Cover and gently simmer, about 20 minutes.

In a separate bowl, combine beans and almond milk. Steep the beans in the milk over medium heat for about 10 minutes. Remove from heat and blend until smooth, about 1 minute. Set aside.

Remove the simmering vegetables from heat and transfer in batches to a blender or use an immersion blender and blend the soup until smooth. Transfer back to the Dutch oven.

Add the bean and almond milk mixture to the vegetable mixture and continue to blend, slowly adding the cracked pepper and allspice, one tablespoon at a time, using a teaspoon to taste in between additions and continue to adjust seasoning to taste.

Serving Size: Makes 10 servings (about 1 cup each)

Number of Servings: 10

Recipe submitted by SparkPeople user BURNEDEVE.

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