This lovely vegan broccoli and kale soup is so creamy, satisfying and nutritious. It packed with healthy vegetables and rich in flavours! Top with fresh dill, kale and cooked broccoli. An easy soup that is ready in 30 minutes!
This soup is a perfect starter or for a lunch with a few slices of crusty bread or light vegetable sandwich. This particular soup is ready in 30 minutes and requires a few ingredients. The creaminess creates a richness to this soup without adding diary.
Soup is a such a wonderful alternative to make when you know you have ingredients in your refrigerator or freezer that you need to use up. What I love about making soup, is you can experiment with different vegetables, spices, and herbs. Can’t forget to mention how comforting and filling soup can be, regardless what time of the year it is. I usually don’t make soup often in the summer months, but I tend to make up for it during the other eight months of the year. Yes, that’s right, we only really get four months of warm weather and if we are lucky, it can extend beyond that!
INGREDIENTS AND TIPS
- Extra virgin olive oil: I like to use a good quality olive oil
- Onion, celery and garlic: are an excellent base for this soup
- Broccoli: use the florets and some of the stems; recommend to discard the tougher ends of the stems
- Potatoes: use either Yukon gold or russet potatoes for their starch content to create the creamy texture
- Vegetable stock: I like to use an GoBio organic bouillon cube
- Kale: use green kale and this fantastic superfood is rich in colour and no it won’t make this soup bitter
- Dill: this lovely herb has mint flavour and freshness to the soup and add some as a garnish
- Seasonings: salt and pepper
- Options for garnishing: kale, broccoli florets, dill, garlic croutons
HOW TO MAKE THIS DELICIOUS SOUP
First prep your ingredients by dicing, chopping and removing the florets and some of the stems from the broccoli. The kale leaves are to removed from the stem and roughly chopped.
Heat olive oil in a Dutch oven or soup pot over medium heat. Add onion and celery and sauté for 3 minutes then add garlic, continue to cooking for another minute.
Add broccoli stems and florets, potatoes, vegetable stock, salt and pepper. Bring to simmer and cover partially with a lid and cook for about 20 minutes until the broccoli and potatoes are tender and cooked. The 5 minutes of cooking add the kale and 3 tablespoons of dill.
Remove soup from the heat and using a hand emulsifier and puree until smooth and creamy. Option is to use a food processor or blender. Make sure the lid is secure when blending. Check the seasoning, and adjust if needed.
Garnish with garlic croutons, broccoli florets, kale leaves or dill. Drizzle with olive oil. Option to add vegan cheese or yogurt.
This colour should be rich with a velvety texture. The longer you cook the broccoli, you will notice it will loose it’s deep green colour. So I recommend to cook the broccoli no more than the 20 minutes. By adding the kale it offers a deep rich hue to the soup.
DELICIOUS AND NUTRITIOUS
BROCCOLI AND KALE are packed with vitamins and minerals. They are potent antioxidants to fight off diseases such as cancers, heart disease, it helps to reduce inflammation and promotes a healthy digestion, helps to slow down the aging process, support a healthy immune system and healthy bones but the list continues. All of these benefits are so important to maintain a healthy body. So the next time you are grocery shopping, make sure to add broccoli and kale to your list!
Garnish with garlic croutons, broccoli florets, kale leaves or dill. Drizzle with olive oil. Option to add vegan cheese or yogurt.
STORE in the refrigertor in a container with a lid for up to 3-4 days. Any leftovers can be stored in the freezer for up to 2-3 months in a freezer safe container with a lid.
FAQ
I noticed you use organic ingredients, is it required for this recipe? No it isn’t, whenever I can I like to use organic produce.
Can I add a non dairy milk product to the soup? Yes you can, I like to point out, whatever you choose, consider the flavours, and I would recommend almond or cashew milk and about 1/2 cup.
DID YOU MAKE THIS DELICIOUS SOUP….
PLEASE LEAVE A COMMENT AND RATING….I WOULD LOVE TO HEAR YOUR FEEDBACK….
Creamy Vegan Broccoli Soup
Equipment
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 celery rib, diced
- 3 cloves garlic, minced
- 4½ cups broccoli, stem and florets, roughly chopped (1½ lb of broccoli)
- 1 large Yukon gold potatoes, peeled, diced (or medium potatoes)
- 4½ cups vegetable stock
- 1/2 cup unsweetened almond milk
- 2 handfuls of green kale, leaves removed from stem
- 1 tsp Himalayn salt
- 1/4 cup fresh dill, chopped divided for garnishing
- 1/4 tsp black pepper
- garnish with broccoli, kale and dill or garlic croutons
Instructions
- Heat olive oil in a Dutch oven or soup pot over medium heat. Add onion and celery and sauté for 3 minutes then add garlic, continue to cooking for another minute.
- Add broccoli stems and florets, potatoes, vegetable stock, salt and pepper. Bring to simmer and cover partially with a lid and cook for about 20 minutes until the broccoli and potatoes are tender and cooked. The 5 minutes of cooking add the kale and 3 tablespoons of dill.
- Remove soup from the heat and using a hand emulsifier and puree until smooth and creamy. Option is to use a food processor or blender. Make sure the lid is secure when blending. Check the seasoning, and adjust if needed.
- Garnish with garlic croutons, broccoli florets, kale leaves or dill. Drizzle with olive oil. Option to add vegan cheese or yogurt.
