This creamy broccoli soup isn’t just delicious, it’s a balm for your insides. Packed with vitamins, gentle on digestion, and unbelievably comforting, this soup is like a warm hug in a bowl.
Ingredients:
- 1 head of broccoli, florets and stalks chopped
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (cashew, almond, or coconut work well)
- 1/2 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Optional toppings: Crumbled feta cheese, toasted breadcrumbs, swirl of pesto
Method:
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Sauté the Veggies: Heat olive oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute, until fragrant.
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Broc It Out: Add the chopped broccoli florets and stalks to the pot. Sauté for 3-4 minutes, allowing the broccoli to soften slightly.
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Broth Time: Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the broccoli is tender.
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Soup-er Creamy: Remove the pot from heat and stir in the plant-based milk. Using an immersion blender or in batches in a regular blender, puree the soup until smooth and creamy. Season with salt and pepper to taste.
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Flavor Fiesta: Stir in the chopped parsley and return the pot to low heat for a minute or two, just to warm everything through.
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Serve and Savor: Ladle the soup into bowls and top with your favorite garnishes, like crumbled feta cheese, toasted breadcrumbs, or a swirl of pesto.
Tips:
- For a thicker soup, add less broth or mash some of the cooked broccoli florets into the soup before blending.
- Want to add a protein boost? Stir in some cooked shredded chicken or chickpeas during step 4.
- This soup freezes beautifully! Let it cool completely, then store in airtight containers for up to 3 months.
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