Description
A delicious creamy broccoli soup that’s both healthy and comforting.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium white onion (diced, approx. 2 cups, 300 g)
- 3 cloves garlic (minced)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dijon mustard
- 4 cups vegetable broth
- 6 cups broccoli (chopped in bite-sized pieces, 420 g)
- 1 cup nutritional yeast
- 1 tbsp lemon juice
Instructions
- In a large soup pot, cook the onions in the olive oil over medium heat for about 5 minutes, stirring often. To make it oil-free, you can cook the onions in 2 tbsp of water or broth. Add more as needed if the pan starts to dry out.
- Add the garlic, salt, pepper, and dijon and cook for a few more minutes.
- Add the vegetable broth and chopped broccoli.
- Bring to a simmer over medium heat and cook for about 15 minutes, or until broccoli is tender.
- Turn off heat and stir in nutritional yeast and lemon juice.
- Either scoop all the soup into a blender and blend to your desired consistency or for chunky broccoli soup, remove about 1/2 of the soup and puree, leaving the rest behind. You can also use an immersion blender right in the pot if you like.
- Pour the blended soup back into the pot. If it’s too thick for your liking, stir in some extra broth or unsweetened almond milk to adjust the consistency. Season with salt and pepper, to taste.
Notes
- For an oil-free version, substitute olive oil with water or broth for sautéing.
- A great source of protein and nutrients, especially if served with bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg