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Vegan "Cream" of Broccoli Soup with Barley


"This vegan vegetable soup is a cream of broccoli with barley. Tastes great served with bagel chips. Place 3 or 4 bagel chips at the base of the bowl and pour the soup over top."
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1 h servings 249 cals
Original recipe yields 8 servings (8 cups )

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  1. Combine water, 3 cups broccoli, celery, onion, carrot, garlic, rosemary, and thyme in a large pot over medium heat. Cook until vegetables are tender, 20 to 30 minutes. Add remaining 1 cup broccoli and continue cooking until just tender, about 5 minutes more. Remove soup from heat.
  2. Puree soup using an immersion blender. Return pot to medium heat. Add barley and coconut milk. Cook until barley is tender but still firm to the bite, about 10 minutes more. Season with salt and pepper.


  • Cook's Note:
  • If you don't have an immersion blender, you can carefully blend the soup in a blender or food processor.

Nutrition Facts

Per Serving: 249 calories; 5.8 g fat; 43.2 g carbohydrates; 8.2 g protein; 0 mg cholesterol; 112 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Loved this.. just had the last bit of this for dinner. My only change was the barley.. mine was not the quick cooking kind so I just made it separately and added a scoop. Will make this again.....