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Vegan Broccoli Soup

Vegan Broccoli Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 lb broccoli florets, roughly chopped (about 5 cups)
  • 1 medium russet potato (about 8 oz), peeled and diced
  • 4 cups vegetable broth
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1/2 lemon
  • Optional garnishes: olive oil, red pepper flakes, parsley

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until soft. Stir in the garlic and cook 30 seconds.
  2. Pour in the vegetable broth, then add the broccoli, potato, nutritional yeast, salt, and pepper. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 15 minutes until the potato is tender.
  3. Remove the pot from the heat. Blend the soup until completely smooth using an immersion blender or a countertop blender in batches. Stir in the lemon juice and taste, adjusting salt as needed.
  4. Ladle into bowls and garnish with a drizzle of olive oil, black pepper, and red pepper flakes if desired. Serve hot.

Notes

For the brightest green color, avoid overcooking. The soup will thicken as it cools; thin it with a little broth when reheating.