Creamy Broccoli Soup
Cook Time
25 mins
Total Time
25 mins
Easy, healthy, vegan, gluten-free Creamy Broccoli Soup recipe that is perfect for the winter! It’s the best soup to have as a weeknight dinner, left-over lunch or as an appetizer.
Course:
Appetizer, Main Course
Cuisine:
American
Keyword:
broccoli, soup
Servings: 4
Calories: 137 kcal
Ingredients
- 1 lbs head broccoli
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1/2 tsp salt
- Pinch of cayenne powder
- 3/4 tsp dry mustard
- 1 1/2 cups water
- 1/8 tsp baking soda
- 1 cup vegetable broth
- 1 cup fresh spinach
- 1/3 cup Vegan Parmesan Cheese
Instructions
-
Heat 1 tbsp oil in large saucepan over medium heat. Add onion, garlic, broccoli, salt, and cayenne. Cook stirring for 5 minutes.
-
Add water and baking soda. Bring to a boil, cover, reduce heat, and cook for 15 minutes, until broccoli is very soft.
-
Add vegetable broth and turn heat to medium-high. When the mixture begins to boil, add spinach and cook for 30 seconds.
-
Transfer the mixture to a blender or food processor and add Vegan Parmesan Cheese*. Blend until smooth. Note: you may have to do it in two to three batches depending on the size of your blender.
-
Transfer soup back to the saucepan and simmer for 1 minute. Adjust the consistency of the soup with more water as needed. Season with more salt and pepper to taste.
-
Store in air-tight container the fridge for up to 5 days.
Recipe Notes
- Note: Check out my easy recipe for the Vegan Parmesan Cheese at https://simplefitvegan.com/vegan-parmesan-cheese/.
- If you can’t make the Vegan Parmesan, then add 2 tbsp nutritional yeast, 1/4 tsp garlic powder, 1/8 tsp onion powder, 1/4 tsp salt.
- Nutrition Information: Calories: 137 Fat: 7.7 g Saturated fat: 1.2 g Carbohydrates: 13.0 g Dietary Fiber: 4.2 g Sugar: 3.2 g Sodium: 627 mg Protein: 7 g