Description
This vegan broccoli cream soup is creamy and silky, thanks to the addition of potatoes instead of cream. It’s a nutritious and delicious way to enjoy broccoli.
Ingredients
Units
Scale
- 1 medium head of broccoli (about 400 g), stalk peeled and both stalk and florets chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 medium potato, peeled and diced
- 1 liter (4 cups) vegetable stock
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sweat them until they are soft and translucent, about 5-6 minutes.
- Add the chopped potato and vegetable stock to the pan. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer, cover the pan with a lid, and cook for about 10-15 minutes, or until the potato is tender.
- Add the chopped broccoli to the pan, cover again, and continue to simmer for an additional 10 minutes, or until the broccoli is tender.
- Remove the pan from heat and let it cool slightly. Then, using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
- Season the soup with salt and pepper to taste. Serve hot.
Notes
Use the broccoli stalk as well as the florets for added nutrition and to reduce waste. If you prefer a thicker soup, reduce the amount of vegetable stock slightly. This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 600
- Fat: 5
- Carbohydrates: 28
- Fiber: 5
- Protein: 4
- Cholesterol: 0