Vegan Broccoli Soup
Easy vegan broccoli soup recipe that's ready in 35 minutes. Made with nutritional yeast and an array of aromatics, no one will believe it’s vegan when they taste it. This super easy recipe has simple ingredients that make the perfect cozy soup for chilly weather!
Ingredients
- 1 tablespoons avocado oil
- 1 large yellow onion, diced
- 1 large leek, cleaned and chopped
- 4 cloves garlic, minced
- 4 cups water + vegetable bouillon
- 4 Yukon gold potatoes, chopped
- 4 cups broccoli, chopped
- 1 15oz can great northern beans, rinsed and drained
- 3/4 teaspoon Himalayan salt
- 1/2 teaspoon ground black pepper
- 1/4 cup nutritional yeast
Instructions
- Heat oil, onion, and leek in a large pot and sauté for 4-5 minutes (until onions begin to turn semi-translucent).
- Add garlic, potatoes, broccoli, and chickpeas and sauté for another 1-2 minutes.
- Pour in water, vegetable bouillon, salt, pepper, and nutritional yeast and bring to a boil.
- Simmer for 15 minutes (until potatoes and broccoli are soft).
- Blend soup using an immersion blender until creamy and smooth
- Serve with vegan cheddar cheese, chives, and crispy bread.
Equipment
Notes
Please read through the above blog post for helpful tips and tricks!
Nutrition
Calories: 213kcal, Carbohydrates: 40g, Protein: 9g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 949mg, Potassium: 918mg, Fiber: 7g, Sugar: 5g, Vitamin A: 950IU, Vitamin C: 79mg, Calcium: 82mg, Iron: 3mg