Broccoli Soup
Soup Season wouldn't be complete without a vegan Broccoli Soup! It's quick, nutritious and delicious.
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Servings: 2 servings
Equipment
- 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
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
Nutrition Facts
Broccoli Soup
Serving Size
1 serving
Amount per Serving
Calories
527
% Daily Value*
Fat
29
g
45
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Sodium
1502
mg
65
%
Potassium
2797
mg
80
%
Carbohydrates
57
g
19
%
Fiber
21
g
88
%
Sugar
15
g
17
%
Protein
25
g
50
%
Vitamin A
19639
IU
393
%
Vitamin C
569
mg
690
%
Calcium
412
mg
41
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.