This easy-to-makecreamy vegan broccoli soup makes the perfect lunch or dinner option for anyone looking for a healthy meal packed with nutrients and flavor. And it's ready in about 20 minutes!Recipe yields 6 serving (1 ½ cup each)
2(1 ½ lb/700 gr total)broccoli, cut into florets, stems peeled and diced
2(300 gr/10oz)medium-sized potatoes, peeled and diced
½ cup(30 grams)nutritional yeast (optional)
salt & pepper, to taste
1-2 teaspoonlemon juice, to serve
Instructions
Heat the olive oil in a soup pot or dutch oven over medium heat. Add the onion and carrot and sauté for 4-5 minutes.
Stir in the garlic and cook for 30-40 seconds
Add in the flour, mustard, and cook stirring for about 1 minute.
Whisk the milk in (pour it in slowly) until the flour has dissolved. Same for the the broth.
Add in the diced potatoes and broccoli (make sure the stems are peeled and cut into small cubes, if so they will cook quickly).
Increase the heat to high and bring the soup to a boil, then promptly reduce the heat to a gentle bubbling, cover the pot with the lid and cook for 10 minutes.
Turn the heat off, stir the nutritional yeast, and using an immersion blender blend the soup until smooth and creamy.
Adjust the seasoning to taste while it's still hot (I use 1 teaspoon of fine salt and ⅛ teaspoon black pepper), and stir in 1-2 teaspoon of lemon juice.
Divide the soup into bowls and garnish with a drizzle of extra virgin olive oil and a pinch of ground nutmeg if you wish. Serve with crusty bread or croutons.
Notes
Seasoning: If you use a vegetable broth that tastes quite salty on its own, it’s important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is. In this case, I would start only with a good pinch of salt, no more than thatLeftover: it keeps well in the fridge, in airtight container, for up to 3-4 daysNutrition facts: the nutrition values are for one portion and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.