Description
Creamy Vegan Broccoli Soup is ready in just 30 minutes and packs some serious flavour. This is soup is perfectly creamy and will have you reaching for seconds!
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 4 cups broccoli floret
- 1 medium russet potato, peeled and cut into small cubes
- 2 tbsp nutritional yeast
- 3/4 cup coconut milk
- 3 1/4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot on medium heat then add the onions and garlic and sateé for 2-3 minutes.
- Add the broccoli florets and potato and mix everything together.
- Add the nutritional yeast, coconut milk, vegetable broth, salt and pepper and bring the soup to a boil, string everything together
- Reduce the heat to low and cover and let simmer for 15 minutes.
- Blend the soup using a blender or immersion blender until smooth and creamy.
Notes
Store in an airtight container in the fridge for 5 days or in the freezer for 3 months.
Good broccoli soup starts with good broccoli. Pick a head of broccoli that is a deep green colour and is firm to the touch.
I recommend using low-sodium vegetable broth. This will give you more control over how salty the soup is. You can always add more salt if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 5g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 19g
- Fiber: 5.2g
- Protein: 10g
