Description
Vegan broccoli soup is a creamy, nourishing, and dairy-free soup made from wholesome plant-based ingredients like broccoli, carrots, onion, and plant-based milk. It’s flavorful, satisfying, and perfect for a cozy meal.
Ingredients
- 4 cups fresh broccoli florets
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 carrot, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 2 tbsp olive oil or vegan butter
- 1 cup unsweetened plant-based milk (almond, soy, or oat milk)
- 2 tbsp nutritional yeast (optional)
- Salt and pepper, to taste
- 1 tbsp lemon juice
- 1 tsp fresh thyme or 1/2 tsp dried herbs (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and carrot. Cook for 5–7 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Add broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until broccoli is tender.
- Remove from heat and blend soup using an immersion blender or in batches in a countertop blender until smooth.
- Stir in plant-based milk and nutritional yeast (if using). Adjust the consistency with additional broth or milk if desired.
- Season with salt, pepper, and lemon juice. Stir well to combine.
- Reheat gently if needed and serve hot. Garnish with fresh thyme or a sprinkle of nutritional yeast, if desired.
Notes
Use frozen broccoli if fresh is unavailable; adjust cooking time slightly.Add red pepper flakes or cayenne for a spicy twist.For extra creaminess, blend in cooked potato or soaked cashews.Use full-fat coconut milk for a rich, tropical variation.This soup freezes well for up to 3 months—perfect for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
