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Vegan Broccoli Soup Incredible: 7 Creamy Tips

Vegan Broccoli Soup Incredible
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Easy Vegan Broccoli Soup: An Incredible Ultimate Recipe

Ingredients

Scale
  • 1 large head of broccoli, chopped into florets
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 3 cups vegetable broth
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon nutmeg (optional)
  • 1 tablespoon lemon juice
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and sauté for about 5 minutes, or until translucent.
  3. Stir in the minced garlic and cook for an additional minute, until fragrant.
  4. Add the chopped broccoli florets to the pot and stir well.
  5. Add the vegetable broth and bring to a boil. Reduce heat and let simmer for about 15 minutes, or until the broccoli is tender.
  6. Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer it to a countertop blender in batches.
  7. Return the blended soup to the pot and stir in the almond milk. Heat over low until warmed through.
  8. Add salt, black pepper, nutmeg (if using), and lemon juice. Stir well and taste, adjusting seasoning as necessary.
  9. Ladle the soup into bowls and garnish with fresh parsley or chives if desired.

Notes

  • This soup is easy to customize with your favorite spices.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This soup freezes well for up to 2 months.

Nutrition

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