I recently got a question from one of our Optimal Body Balance ladies about how to make the creamy soups she loves so much without the dairy. I told her about my usual tricks – adding beans, nuts or coconut milk into the puree – but she wasn’t really a fan of any of these ideas. I am not the biggest fan of creamy soups, I prefer big chunks of veggies and protein, so I turned to the internet for some more inspiration.
photo from: Phoebe Lapine of Big Girls, Small Kitchen
I found that the of vegan food blogging community has the best looking and sounds creamy soups out there. One of their biggest tips on making dairy-free creamy soups is to use potato in the base. As you can imagine, it would be a great thickener, and it’s also very neutral, so it can be used in almost all soups. Other tips included making a roux (basically using flour as a thickener) and adding cooked whole grains to the soup before pureeing. I’ve also seen people just use milk alternatives such as almond, soy or rice milk. And I’ve heard of people using rolled oats (in the same way you would add grains or beans) and even almond butter to add creaminess.
Check out these webpages for some awesome recipes and mouthwatering pictures:
Vegan “Cream” of Broccoli Soup with Leeks and Scallions
Broccoli Cashew Soup
Creamy Roasted Cauliflower and Cream of Mushroom Soup
Tips on making creamy dairy-free soups HERE.
Also, don’t forget you can add protein in to these soups to make them a balanced meal!
