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