Vegan Broccoli Soup
This creamy vegan broccoli soup is packed with flavor and nutrition, making it a perfect comforting dish for any season.
Looking for a delicious and wholesome vegan soup?
This whole-food-plant-based broccoli soup is not only easy to make but also loaded with essential nutrients.
Perfect for a quick lunch or dinner, it will satisfy your cravings while keeping it healthy.
Discover more vegan recipes at vegancooking.recipes!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Broccoli is rich in vitamins C and K and can be substituted with cauliflower for a different flavor. Nutritional yeast gives the soup a cheesy flavor without dairy, but can be omitted if you prefer. Feel free to add other vegetables like carrots or spinach for extra nutrition.
Tips & Notes
- •Use fresh broccoli for the best flavor and texture.
- •Adjust the seasoning to your preference, especially the lemon juice for brightness.
Recipe Variations
- •Add cooked quinoa or lentils for added protein.
- •Top with roasted chickpeas for a crunchy texture.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave before serving.
Frequently Asked Questions
Can I freeze this soup?
Yes, this soup can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
How can I make this soup creamier?
You can add a cup of unsweetened plant-based milk or blended cashews for a creamier texture.
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Vegetable Broth
A rich and flavorful vegetable broth that serves as the perfect base for soups, stews, and sauces.
This creamy vegan broccoli soup is packed with flavor and nutrition, making it a perfect comforting dish for any season.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat (optional). If not using oil, you can sauté the onion in a little water.
- 2
Add the chopped onion and cook for about 5 minutes until it becomes translucent.
- 3
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 4
Add the diced potato and broccoli florets to the pot, followed by the vegetable broth.
- 5
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender.
- 6
Once the vegetables are soft, remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it in batches to a blender.
- 7
Stir in the nutritional yeast, salt, black pepper, and lemon juice. Adjust seasonings to taste.
- 8
Serve hot, garnished with a sprinkle of nutritional yeast or some fresh herbs if desired.
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