Description
A creamy and nutritious vegan broccoli soup.
Ingredients
Scale
- 2 cups broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add potato and broccoli, cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until vegetables are tender.
- Blend the soup until smooth.
- Stir in almond milk and season with salt and pepper.
- Heat through and serve warm.
Notes
- For a thicker soup, add more potato.
- Garnish with croutons or seeds if desired.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan broccoli soup, healthy soup, plant-based soup