Broccoli and Cauliflower Soup Recipe Vegan and Delicious

Warm, comforting, and packed with vibrant green and white goodness, this broccoli and cauliflower soup recipe vegan is the perfect way to nourish your body and delight your taste buds. Whether you’re looking for a healthy lunch, a cozy dinner option, or a light starter, this soup checks all the boxes.

It’s creamy without any dairy, wonderfully flavorful, and incredibly easy to prepare. The combination of broccoli and cauliflower creates a smooth texture that’s both hearty and satisfying, while fresh herbs and a hint of garlic elevate the flavor profile beautifully.

In this recipe, you’ll find a simple blend of fresh vegetables, plant-based milk, and spices that come together in no time. Plus, it’s gluten-free, oil-free, and completely plant-based, making it suitable for a wide range of dietary preferences.

Whether you’re a seasoned vegan or just exploring more plant-powered meals, this soup is a must-try that will quickly become a family favorite.

Why You’ll Love This Recipe

This soup is a celebration of simple, wholesome ingredients that nourish and satisfy. Here’s why it will quickly become your go-to:

• Nutritious and filling: Packed with fiber, vitamins C and K, and antioxidants from broccoli and cauliflower.
• Super creamy without dairy: Thanks to the addition of plant-based milk and pureed vegetables.
• Very easy to make: One pot, minimal chopping, and straightforward cooking steps.
• Customizable: Add spices or toppings to suit your taste or dietary needs.
• Perfect for any season: Enjoy warm in the winter or chilled in the summer.

Ingredients

• 1 tablespoon olive oil (optional, or use vegetable broth for oil-free)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 head broccoli, chopped into florets (about 4 cups)
• 1 medium cauliflower head, chopped into florets (about 4 cups)
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (almond, oat, or soy)
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh lemon juice, 1 tablespoon (optional, for brightness)
• Chopped fresh parsley, for garnish

Equipment

• Large pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or silicone spatula
• Blender or immersion blender
• Measuring cups and spoons
• Ladle
• Soup bowls for serving

Instructions

1. Prepare your vegetables. Rinse the broccoli and cauliflower thoroughly, then chop into bite-sized florets. Dice the onion and mince the garlic.
2. Sauté the aromatics. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the broccoli and cauliflower. Toss the chopped florets into the pot and stir to combine with the onion and garlic mixture.
4. Pour in the vegetable broth. Add 4 cups of vegetable broth to the pot. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until the vegetables are tender.
5. Blend the soup. Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
6. Stir in plant-based milk and season. Pour in the plant-based milk and stir gently. Add dried thyme, salt, and black pepper to taste. Reheat the soup gently over low heat if needed, but do not boil.
7. Finish with lemon juice. Add a tablespoon of fresh lemon juice to brighten the flavors, stirring well.
8. Serve and garnish. Ladle the hot soup into bowls and garnish with chopped fresh parsley. Enjoy immediately.

Tips & Variations

For an extra creamy texture, add 1/4 cup of soaked cashews to the blender along with the soup before pureeing.

• Use a low-sodium vegetable broth to control the salt levels and make it healthier.
• Want more protein? Add cooked white beans or lentils before blending.
• For a smoky twist, sprinkle smoked paprika or roasted red pepper flakes.
• Swap the plant-based milk for coconut milk for a subtle tropical flavor.
• Add a handful of fresh spinach or kale during the last 5 minutes of cooking for extra greens.
• Serve it chilled with a drizzle of olive oil and toasted seeds in warmer months.

Nutrition Facts

Serving Suggestions

This broccoli and cauliflower soup vegan pairs wonderfully with a variety of sides and toppings to make your meal complete:

• Crusty whole-grain bread or garlic bread for dipping.
• Toasted seeds or nuts, such as pumpkin seeds or sliced almonds, for crunch.
• Fresh herb garnish: parsley, chives, or dill.
• Drizzle of good-quality olive oil or a sprinkle of nutritional yeast for a cheesy flavor.
• Simple side salad with lemon vinaigrette for a refreshing contrast.

For more plant-based comfort food ideas, check out our Lemon Ricotta Pasta With Arugula Recipe or try the wholesome Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

Making a delicious, nutritious, and creamy broccoli and cauliflower soup vegan has never been easier. This recipe is a testament to how simple ingredients can be transformed into a delightful meal that comforts and energizes.

Whether served as a starter or a main dish, it’s versatile, wholesome, and suitable for many dietary preferences. The balance of flavors and textures is perfect for those chilly evenings or when you need a healthy pick-me-up.

By embracing plant-based cooking with recipes like this, you open the door to endless possibilities in the kitchen. If you enjoyed this soup, you might also appreciate other hearty and flavorful recipes on our site, like the Low Fodmap Appetizer Recipes or the indulgent yet healthy Maple Bourbon Pickles Recipe.

Happy cooking and stay nourished!

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