Broccoli Soup

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

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Servings: servings

Author: Teri-Ann Carty

Prep Time: 10

Cook Time: 30

Total Time: 40

Equipment

blender
stove
large pot

Ingredients

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

US Customary - Metric

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!

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.