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broccoli soup in bowl with chickpeas

vegan broccoli soup

  • Author: Karen
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 5 servings (2ish cups each) 1x

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
  • 12 stalks of celery, chopped
  • 45 carrots, chopped
  • 23 cups broccoli florets
  • 23 cups vegetable broth
  • 2 cups unsweetened almond milk (or milk of choice)
  • 11 1/2teaspoons sea salt
  • 1/21 teaspoon black pepper
  • 1/4 cup nutritional yeast (optional)
  • 1 scoop collagen peptides (optional – see notes)

Instructions

  1. Heat the olive oil over medium high heat. Add the mirepoix and garlic. Saute until softened, about 10 minutes.
  2. Add broccoli, vegetable broth, almond milk and collagen. Simmer until bubbly and broccoli is bright green, about 5 minutes.
  3. 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.
  4. 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