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Broccoli Soup

Soup Season wouldn't be complete without a vegan Broccoli Soup! It's quick, nutritious and delicious.

Soup season has officially arrived! It’s sad to see summer go but there isn’t anything we can do about it so what do you say, embrace it with me? Thanks guys.. power in numbers! All grumbling aside, Fall is a gorgeous time of year. Markets and grocery stores are literally bursting with late harvest vegetables, squash of every shape and size, all the varieties of apples and oh so much more, I literally came home with enough of a selection of squash to last us two weeks. It was a very heavy load haha.

I created this here Broccoli soup a couple of weeks ago and it was just so good that I needed to share. In fact, I have plans to share several soup recipes to keep us toasty and warm throughout fall and winter.

Broccoli Soup

Teri-Ann Carty
Soup Season wouldn't be complete without a vegan Broccoli Soup! It's quick, nutritious and delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course, Soup
Servings 2

Equipment

  • blender
  • stove
  • large pot

Ingredients
  

  • 2 tbsp olive oil
  • pinch chilli flakes
  • ½ onion (diced)
  • 2 cloves garlic
  • 2 carrots (peeled and diced)
  • 2 stalk celery (diced)
  • 2 heads of broccoli
  • 6 cups water
  • 4 cups baby spinach
  • ½ cup coconut milk
  • 1 tsp salt
  • cracked pepper
  • 2 tbsp  nutritional yeast
  • ½ lemon juiced

Instructions
 

  • Discard the bottom half (or save for vegetable stock) of broccoli stalk. Cut remaining stalks and break apart broccoli into florets.
  • In a large pot or dutch oven, add olive oil, onion and chilli flakes. Saute for 2 minutes then add garlic. Add in carrot and celery with a splash of water and saute for several minutes. Add in broccoli and toss to coat. Add in water, bring to a boil and then reduce to simmer, cover with lid leaving air to escape and allow to simmer for 20 minutes stirring frequently.
  • Once vegetables are cooked add-in spinach, coconut milk, nutritional yeast, salt and pepper. Allow the spinach to wilt into soup and once it has, remove from heat.
  • Ladle approximately 4 cups of hot soup into a blender. LEAVE AIR TO ESCAPE out of the top of your blender. Hold a t-towel over the lid to ensure your kitchen doesn’t get sprayed. Work pureeing your soup in batches until it is complete. Place back into the pot, squeeze with lemon juice and taste for seasoning. Serve immediately!
Keyword dairy free, gluten free, nut free, plant based, refined sugar free, soup, vegan

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