Broccoli is such a staple in our house. Not that the kids eat it, mind you, but me and my husband… I think we eat broccoli every other day in some format. Roasted, as a side dish, as a soup, anything! It’s almost like a meat substitute so filling. And nutritious!
It’s also almost zero waste: add the stalk too! Slice it up and in it goes!
This is an easy peasy soup. You can’t go wrong with it. Simply cook and blend it. You can then also add vegan cheese, croutons (I normally dice bread ends, spread them on a baking tray, sprinkle with oil and garlic salt flakes – yumm!) or garlic bread on the side to make it more filling.
You can even freeze this soup. So make double portion if you. cook and save half of the batch for quick dinners from the freezer. Just allow the soup to fully cool down and they will be fine in the freezer for up to three months. Portion it into serving sizes, as you don’t want to thaw out more than you need.
Simple, vegan, creamy broccoli soup
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 medium broccoli broken into florets, stalk sliced
- 2 small potatoes peeled and chopped
- 750 ml vegetable stock
- splash of oat milk
- salt and pepper to tate
- few chilli flakes (optional)
- 2 tbsp olive oil
Heat the oil in a large pan. Fry the onions for 5 minutes on medium heat.
Add the broccoli florets and the potatoes and simmer for 2 minutes.
Add the stock and the chilli flakes. Add a splash of oat milk, or any alternative milk. Lower heat, cover it with a lid and let it simmer for 20 minutes, until the vegetables are soft.
Use a handheld blender to reach the desired smoothness.