Creamy And Easy Vegan Broccoli Soup Recipe
This easy vegan broccoli soup recipe will quickly become your favorite healthy recipe especially for cozy winter weekend lunches
Servings 4 servings
Calories 219kcal
Equipment
Ingredients
- 1 onion
- 1 fresh garlic clove
- 3 tablespoon olive oil
- 1 fresh broccoli approx. 100 g broccoli florets
- 1 zucchini
- 2 medium potatoes
- 500 mL vegetable broth or water
- 2 tablespoon coconut cream optional
- pinch of salt
- black pepper
Instructions
- Slice the onion and fresh garlic cloves into small pieces.
- Put the 3 tablespoons of olive oil into a large pot and add the onion and garlic.
- Cook on low heat until the onion and garlic are soft.
- In the meantime, wash and cut the broccoli florets. Peel the potatoes and cut them into cubes. Cut the zucchini into smaller pieces.
- Once the onion and garlic have softened, add the vegetables.
- Stir and add the veggie broth or 2 cups of water.
- Add some salt and black pepper to taste and cook for about 30 minutes.
- Once cooked, without draining, blend the vegetables either in a food processor or with an immersion blender.
- In case you want a less thick soup, you can add some more water.
- Serve with some toasted bread or homemade croutons and 2 tablespoons of coconut cream (optional).
Notes
Top tip: If you have the possibility, do use organic produce (zucchini and broccoli in particular). That way you won't need to peel the zucchini and will get some extra nutrients as the peel is the part of the veggie that contains the most.
Nutrition
Calories: 219kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 12mg | Potassium: 641mg | Fiber: 3g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 32mg | Calcium: 28mg | Iron: 1mg