Easy Vegan Cream Of Broccoli Soup
This easy vegan cream of broccoli soup is a hearty bowl of vitamins, perfect on cold days. The best part? It does without cream and is ready in 25 minutes.
Servings: 2
Calories: 209kcal
Equipment
- immersion blender or blender
Ingredients
- 1 head broccoli (300g / 3 cups cut in florets)
- 1 medium onion
- 1 garlic clove
- 2 tablespoon olive oil
- 500 ml vegetable stock (2 ¼ cups)
- pinch of nutmeg
- salt and pepper to taste
Instructions
- Wash the broccoli head and pat it dry. Then, remove the thick stem and rip the broccoli into florets with your fingers. Peel the onion and garlic and dice.
- Heat the olive oil in a pot over medium heat. Transfer the diced onions and sauté for a minute, stirring occasionally. Add the broccoli florets and garlic and stir. Grate nutmeg into the pot and season with salt and pepper. Stir well and sear for another minute.
- Pour in the vegetable stock and bring it to a boil. Let it simmer on low to medium heat for about 15 minutes, until the broccoli florets are tender.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy. Alternatively, let the soup cool for 10 to 15 minutes, transfer it into a blender and blend until smooth.
- Top the soup with a splash of olive oil, fresh herbs and nourishing seeds if you like and serve.
Notes
- Season well – Broccoli has a mild flavor, so make sure to season the soup well with salt, pepper, and any other herbs or spices you prefer.
- Don't overcook – Overcooking the broccoli can make it mushy and bland. Cook the broccoli until it is just tender before blending.
- Easy meal prep – Double the ingredients and prepare a big pot of this soup. Portion the soup in airtight containers and have a nourishing lunch or dinner ready in seconds.
Nutrition
Calories: 209kcal | Carbohydrates: 17.4g | Protein: 5.7g | Fat: 14.9g | Saturated Fat: 2g | Sodium: 200mg | Potassium: 562mg | Fiber: 5.9g | Sugar: 6.4g | Calcium: 86mg | Iron: 1mg