Vegan Cream of Broccoli Soup
Are you pressed for time but want to prepare a nutritious dinner? Then try this vegan cream of broccoli soup recipe. Serve it with whole grain toast and a tossed salad.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- ½ cup chopped onion
- 1 cup cube potatoes
- 1 cup cauliflower florets
- 2 cups broccoli florets
- 3 cups water or vegetable broth
- To taste, salt and pepper
Instructions
- In a soup pot, heat the oil and fry the onion and garlic until translucent. Add a pinch of salt while frying the onion.
- Add the potatoes, cauliflower and vegetable broth and boil for about 10 minutes until the potatoes are tender.
- Add the broccoli florets, salt and pepper; cook for another 5 minutes. Remove the pot from the stove and using an immersion blender puree the soup to a smooth consistency. Taste for seasoning and salt/pepper accordingly.
Notes
- I have used part cauliflower to make the soup low-carb. You could use all potatoes or all cauliflower.
- If you plan to use the regular blender, you have to wait for the cooked vegetables to cool completely before you can puree it to avoid splashing all over the kitchen.
