Description
This creamy vegan broccoli soup is a comforting and nutritious delight perfect for any season. Made with fresh broccoli, sautéed onions and garlic, and enriched with creamy coconut milk, it offers a smooth texture and rich flavor without using any dairy. Ready in just 30 minutes, this recipe is ideal for a quick lunch or a light dinner, packed with vitamins and plant-based goodness.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets
- 1 large onion, diced
- 2 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1 cup coconut milk
Other Ingredients
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil: Place a pot on medium heat and warm the olive oil until shimmering.
- Sauté aromatics: Add the diced onions and minced garlic to the pot and sauté until they become soft and translucent, releasing their fragrant aroma.
- Add broccoli and broth: Stir in the broccoli florets and pour in the vegetable broth. Increase the heat to bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes until the broccoli is tender.
- Blend the soup: Carefully transfer the soup to a blender (in batches if needed) and blend until smooth and creamy.
- Add coconut milk and season: Return the blended soup to the pot, stir in the coconut milk, and season with salt and pepper according to taste.
- Serve hot: Ladle the hot soup into bowls and enjoy it immediately for the best flavor and warmth.
Notes
- For a chunkier texture, blend only half of the soup and mix it back with the unblended portion.
- Use light coconut milk for a lower fat version without sacrificing creaminess.
- Adjust seasoning and add herbs like thyme or parsley for enhanced flavor variation.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 1 month.
- To make it spicier, add a pinch of red pepper flakes when sautéing the onions and garlic.
