Broccoli Soup Recipe Jamie Oliver Vegan and Delicious Ideas

Broccoli soup has always been a comforting classic, and when crafted with Jamie Oliver’s vegan twist, it transforms into a nourishing, vibrant dish perfect for any season. This recipe combines fresh, green broccoli with a medley of aromatic herbs and plant-based ingredients, creating a creamy, wholesome soup that is both satisfying and easy to prepare.

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this broccoli soup will quickly become a staple in your kitchen.

Jamie Oliver’s approach to vegan broccoli soup is all about simplicity, freshness, and bold flavors. By using everyday ingredients and minimal fuss, you can whip up a delicious bowl that’s packed with nutrients and free from dairy or animal products.

Plus, it’s a fantastic way to use up any leftover broccoli and enjoy a warming meal with family or friends. Let’s dive into the recipe and discover why this vegan broccoli soup is a must-try!

Why You’ll Love This Recipe

This vegan broccoli soup recipe from Jamie Oliver is a perfect blend of health and taste. It’s incredibly easy to make, requiring just one pot and simple ingredients that you probably already have on hand.

Key reasons to love it:

• Nutritious and wholesome: Broccoli is rich in vitamins, minerals, and antioxidants, making this soup a healthy choice.
• Vegan-friendly: No dairy, no eggs—just pure, plant-based goodness.
• Quick and simple: Ready in under 30 minutes, ideal for busy weeknights.
• Versatile: Easily adaptable with different herbs or added veggies for variety.
• Comforting and creamy: Despite being dairy-free, the soup has a luscious texture thanks to blended broccoli and potatoes.

Ingredients

• 1 large head of broccoli (about 500g), chopped into florets
• 1 medium potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 liter vegetable stock
• 2 tbsp olive oil
• 1 tsp dried thyme or 1 tbsp fresh thyme
• 1 tbsp lemon juice (freshly squeezed)
• Salt and black pepper, to taste
• Optional: 2 tbsp coconut cream or oat cream for extra creaminess

Equipment

• Large pot or saucepan with lid
• Wooden spoon or spatula
• Sharp knife for chopping vegetables
• Blender or immersion blender for pureeing the soup
• Measuring spoons
• Cutting board

Instructions

1. Prepare the vegetables: Wash and chop the broccoli into florets. Peel and dice the potato. Chop the onion and mince the garlic cloves.
2. Sauté the aromatics: Heat 2 tablespoons of olive oil in your large pot over medium heat. Add the chopped onion and garlic, cooking gently for about 5 minutes until softened and fragrant.
3. Add potatoes and broccoli: Stir in the diced potatoes and broccoli florets, letting them cook for 2-3 minutes with the onion and garlic to build flavor.
4. Pour in vegetable stock and thyme: Add 1 liter of vegetable stock along with the thyme. Bring the mixture to a boil, then reduce heat, cover, and let simmer for 15-20 minutes until the vegetables are tender.
5. Blend the soup: Remove the pot from heat. Using a blender or immersion blender, carefully puree the soup until smooth and creamy. If you want a chunkier texture, blend less thoroughly.
6. Season and finish: Stir in the lemon juice and season with salt and black pepper to taste. If desired, mix in coconut cream or oat cream to enhance the soup’s creaminess.
7. Serve warm: Ladle the soup into bowls and garnish with a drizzle of olive oil or fresh herbs if you like. Enjoy immediately.

Tips & Variations

“For an extra depth of flavor, try roasting the broccoli florets before adding them to the soup. This adds a lovely smoky note that complements the freshness of the soup.”

• Add other greens: Toss in some kale or spinach during the last 5 minutes of cooking for a nutrient boost.
• Spice it up: Add a pinch of chili flakes or smoked paprika for a warming spicy kick.
• Make it heartier: Stir in cooked quinoa or lentils to turn this soup into a filling meal.
• Top it off: Garnish with toasted pumpkin seeds or homemade croutons for a delightful crunch.
• Use coconut milk: Substitute coconut cream with full-fat coconut milk for a tropical twist.

Nutrition Facts

Serving Suggestions

This broccoli soup is wonderfully versatile and pairs well with many sides. For a light lunch, enjoy it with a crisp green salad and some crusty whole-grain bread.

For a more filling dinner, serve alongside a vegan grilled cheese sandwich or roasted root vegetables.

To add an extra touch of flavor, drizzle some high-quality olive oil or sprinkle nutritional yeast on top. This soup also works beautifully as a starter for a dinner party, setting the stage for recipes like Lemon Ricotta Pasta With Arugula or a hearty vegan stew.

Conclusion

Jamie Oliver’s vegan broccoli soup recipe is a perfect example of how simple ingredients can be transformed into a delightful, nourishing dish. It’s quick to prepare, packed with flavor, and offers all the benefits of a plant-based meal without any fuss.

Whether you’re cooking for yourself, your family, or guests, this soup is sure to impress with its vibrant color, creamy texture, and fresh taste.

By incorporating this recipe into your weekly rotation, you embrace a healthy lifestyle without sacrificing flavor or comfort. Plus, it’s a fantastic gateway recipe for anyone looking to explore more vegan cooking.

For more delicious and wholesome recipes, be sure to check out other favorites like the Horse Cough Syrup Recipe for natural wellness or the rich Lamb Tenderloin Recipes for meat lovers transitioning to plant-based meals.

Happy cooking and enjoy every soothing spoonful!

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