Description
Make a batch of this silky, creamy vegan broccoli soup and enjoy it all week long! It’s loaded with vitamins, minerals and protein! Also, dairy-free and low-carb. This soup makes a fantastic snack or easy side dish for weeknight meals!
Scale
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 onion, diced
- 1–2 stalks of celery, chopped
- 4–5 carrots, chopped
- 2–3 cups broccoli florets
- 2–3 cups vegetable broth
- 2 cups unsweetened almond milk (or milk of choice)
- 1–1 1/2teaspoons sea salt
- 1/2–1 teaspoon black pepper
- 1/4 cup nutritional yeast (optional)
- 1 scoop collagen peptides (optional – see notes)
Instructions
- Heat the olive oil over medium high heat. Add the mirepoix and garlic. Saute until softened, about 10 minutes.
- Add broccoli, vegetable broth, almond milk and collagen. Simmer until bubbly and broccoli is bright green, about 5 minutes.
- Use blender or immersion blender to blend soup to desired consistency. If you used a blender, return to pot and add nutritional yeast, salt and pepper.
- Taste and adjust and serve!
Notes
- Collagen is a structural protein that acts as a building block for healthy skin, bones, joints and connective tissues. The powder has no taste so I love throwing it in soups! I use Vital Proteins.
- Nutritional yeast is not necessary for texture, but it adds a yummy, salty, cheesy flavor and some extra vitamins, too.
- If the blended soup looks too thick for you, just add an additional 1/2 cup or so of liquid.
- Nutrition facts based on 5 servings and includes nutritional yeast and collagen.
- This recipe was adapted from Pinch of Yum.
Keywords: broccoli soup, cream broccoli soup