broccoli soup vegan recipe 101 cookbooks Broccoli Soup Vegan Recipe 101 | Easy & Delicious Guide

Broccoli soup is a comforting, wholesome dish that has captured the hearts of many, especially those seeking nourishing vegan meals. This Broccoli Soup Vegan Recipe inspired by the beloved 101 Cookbooks style blends vibrant green broccoli with creamy textures, all without dairy or animal products.

Whether you’re looking for a cozy lunch, a starter for a dinner party, or a simple, healthy dinner, this recipe checks all the boxes. It’s easy to prepare, packed with nutrients, and bursting with fresh, earthy flavors.

Plus, it’s perfect for anyone embracing a plant-based lifestyle or simply wanting to add more vegetables to their diet.

In this post, I’ll walk you through everything you need to know about making this delicious vegan broccoli soup—from the ingredients and equipment to handy tips and variations. So grab your blender, and let’s dive into a bowl of green goodness that’s sure to warm your soul.

Why You’ll Love This Recipe

This broccoli soup is a standout for several reasons. First, it’s incredibly simple—only a handful of ingredients come together to create a creamy, flavorful bowl without any cream or cheese.

Instead, we use natural vegan alternatives and the broccoli itself to build a luscious texture.

It’s also highly nutritious. Broccoli is loaded with vitamins C and K, fiber, and antioxidants, making this soup a fantastic way to boost your health.

The recipe is gluten-free, oil-free (optional), and can be made in under 30 minutes, making it ideal for busy weeknights or meal prep.

Lastly, it’s versatile. You can customize it with your favorite herbs, add a bit of spice, or even turn it into a heartier meal with toppings like crunchy seeds or toasted bread.

It’s a recipe you’ll come back to again and again.

Ingredients

• 1 large head of broccoli (about 4 cups chopped florets)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth (low sodium preferred)
• 1 cup canned coconut milk (full fat for creaminess)
• 2 tablespoons nutritional yeast (adds a cheesy flavor)
• 1 tablespoon olive oil or vegan butter (optional)
• Salt and freshly ground black pepper to taste
• 1 teaspoon lemon juice (for brightness)
• Pinch of red pepper flakes (optional, for a bit of heat)

Equipment

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

Instructions

1. Prepare the broccoli: Rinse the broccoli thoroughly and chop it into small florets. Peel and dice the onion and mince the garlic cloves.
2. Sauté the aromatics: In a large pot, heat the olive oil (or vegan butter) over medium heat. Add the diced onion and a pinch of salt, cooking for about 5 minutes until softened and translucent.
3. Add garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Add broccoli and broth: Pour in the chopped broccoli florets and the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 10-12 minutes, or until the broccoli is tender and bright green.
5. Blend the soup: Use an immersion blender directly in the pot to purée until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until silky.
6. Add coconut milk and nutritional yeast: Return the pureed soup to the pot (if needed) and stir in the coconut milk and nutritional yeast. Heat gently over low heat but do not boil. Season with salt, pepper, lemon juice, and red pepper flakes to taste.
7. Adjust consistency: If the soup is too thick, add a splash of vegetable broth or water to reach your desired texture.
8. Serve: Ladle the soup into bowls and garnish as desired (see serving suggestions below).

Tips & Variations

For a nutty twist, add a handful of toasted cashews or almonds before blending.

Try swapping coconut milk for unsweetened almond or oat milk if you prefer a lighter soup.

If you want to add more depth, roast the broccoli florets before cooking for a subtle smoky flavor.

This soup freezes well—just cool completely and store in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This broccoli soup shines when paired with warm, crusty bread or a fresh green salad for a light lunch. For a heartier meal, add toasted pumpkin seeds or a swirl of vegan pesto on top for an extra flavor boost.

Also, consider serving it alongside other vegan delights like Lemon Ricotta Pasta With Arugula or as a starter before a main such as Instant Pot Rabbit Recipe (for non-vegans in your family).

If you enjoy experimenting with dips and spreads, this soup would complement a platter featuring the Halibut Dip Recipe beautifully, especially during casual gatherings.

Conclusion

This vegan broccoli soup is a testament to how simple ingredients can come together to create something truly special. It’s creamy, rich in flavor, and packed with nutrients that make it a perfect addition to any meal plan.

Whether you’re a seasoned vegan or just trying to eat more plants, this soup offers a satisfying and healthful option that’s quick to make and delightful to eat.

The ease of preparation combined with the wholesome goodness means it’s bound to become a favorite in your kitchen. Don’t forget to try some of the tips and variations to make the recipe your own.

Happy cooking, and enjoy every spoonful of this green goodness!

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