Broccoli Soup Recipe
User Reviews
0
0 reviews
Unrated
Broccoli Soup Recipe
Report
This super easy one-pot broccoli soup is a comforting bowl of goodness that will keep you warm all winter long.
Share:
Ingredients
- 3 tbsp. olive oil
- 1 large sweet white onion roughly chopped
- 4 large cloves of garlic
- 3/4 cup mini potato halved
- 3 heads of broccoli stemmed and stalked trimmed and chopped
- 2 cups of green kale roughly chopped
- 6-8 cups of unsalted vegetable stock enough just to cover the vegetables
- 2 1/2 tsp salt
- 1 tsp Fresh cracked pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili flakes
- 1 cup oat milk
- 1 1/2 cups of your favourite meltable regular or vegan cheese
Instructions
- To a large pot add your olive oil and heat on medium-high heat for 1 minute before adding onions. Cook the onions for 7 minutes or until translucent. Into the pot add your garlic and potatoes. Cook them for 5 minutes while stirring often to avoid burning. Scrape any brown bits that develop at the base of the pot with a wooden spoon. Add your broccoli and cook for around 15 minutes, with lid on, on medium-low heat.
- Go ahead and add your green kale and cook for 2 minutes.
- Increase heat to high and add your vegetable stock, salt, pepper, garlic powder, onion powder, and chili flakes. Bring soup to a boil then simmer for 15 minutes or until potatoes are fork-tender.
- Once potatoes are tender and the oat milk and stir till well combined. Remove soup from heat and blend in a high-speed blender till smooth and creamy. You can also enjoy chunky or blended half and half, the choice is yours.
- Return the blended soup to the pot and stir in your vegan cheese of choice. Stir till melted and till perfectly silky! Test for seasoning before serving. If the soup is too thick or rich, just add more vegetable stock and stir till well combined, and heat till hot throughout.
- Serve with fresh garlic bread and top with cracked pepper and a small drizzling of olive oil!
- Before plating check for seasoning. To serve, scoop and top with chickpeas, fresh cilantro, and a drizzling of olive oil.
Notes
- Be patient when cooking down the onions as they're crucial in nailing the best flavour
- Steam the broccoli in the pot until it's soft before adding the good quality oat milk
- Use Chao Cheese and Daiya (cutting board collection) - this is important for the best, creamiest dairy-free soup
- Blend until smooth and until the kale is hardly noticeable
Nutrition Information
Show Details
Serving
6
Calories
102kcal
(5%)
Carbohydrates
16.5g
(6%)
Protein
2.7g
(5%)
Fat
3.5g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.3g
Sodium
977.8mg
(41%)
Fiber
3g
(12%)
Sugar
6.2g
(12%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 6 | |
| Calories | 102kcal | 5% |
| Carbohydrates | 16.5g | 6% |
| Protein | 2.7g | 5% |
| Fat | 3.5g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.3g | 2% |
| Sodium | 977.8mg | 41% |
| Fiber | 3g | 12% |
| Sugar | 6.2g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
