Vegan Broccoli Soup
A creamy and nutritious vegan soup made with broccoli, coconut milk, and aromatic spices, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 4 cups broccoli florets Fresh, washed and cut into small florets.
- 1 large onion, diced For the base flavor.
- 2 cloves garlic, minced Adds aromatic flavor.
- 4 cups vegetable broth Use a high-quality broth for best flavor.
- 1 cup coconut milk Adds creaminess; can substitute with almond or cashew cream.
- 2 tablespoons olive oil For cooking the base ingredients.
- Salt and pepper to taste Adjust according to preference.
Instructions
Preparation
- Wash the broccoli thoroughly and cut it into small florets. Dice the onion and mince the garlic.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until soft and fragrant—about 3 to 5 minutes.
- Throw in the prepared broccoli florets and sauté for another 2 minutes.
- Pour in the vegetable broth and bring the mixture to a gentle boil.
- Lower the heat and let it simmer for about 15 minutes, until the broccoli is tender.
- Remove the pot from the heat and blend the mixture until completely smooth.
- Stir in the coconut milk to achieve the creamy texture.
- Season with salt and pepper to taste, adjusting as needed.
- Heat gently over low heat if the soup has cooled down, and serve hot.
Notes
To enhance the flavor, consider adding lemon juice before serving or garnishing with fresh herbs like parsley or chives. Avoid overcooking the broccoli for best texture.