Creamy Vegan Broccoli Soup
This 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!
Servings: 4
Calories: 162.34kcal
Equipment
- blender, hand emulisifer or food processor
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.
Nutrition
Calories: 162.34kcal | Carbohydrates: 21.99g | Protein: 4.41g | Fat: 7.57g | Saturated Fat: 1.12g | Polyunsaturated Fat: 0.92g | Monounsaturated Fat: 5.16g | Sodium: 1230.78mg | Potassium: 613.81mg | Fiber: 4.6g | Sugar: 6.01g | Vitamin A: 1883.99IU | Vitamin C: 105.18mg | Calcium: 84.62mg | Iron: 1.33mg