Description
A dairy-free vegan soup recipe that's light and satisfying, this vegan broccoli soup is full of delicate green flavour perfect for cold winter evenings.
Ingredients
Units
Scale
- 800 g broccoli (chopped (including stalks))
- 1 white onion
- 2 cloves garlic (minced)
- 1 litre vegetable stock
- 2 Tbsp olive oil
- 2 Tbsp nutritional yeast
Instructions
- Heat the olive oil in a large saucepan
- Add the chopped onion and sauté for 5 minutes until translucent
- Add the minced garlic and cook for another minute
- Chop the broccoli, stalks and all, and put 700g of it into the saucepan. If you want a smooth soup, go ahead and put all the broccoli in at this stage and skip the part at the end where you add the chopped broccoli.
- Pour in the vegetable stock and simmer, covered for 15 minutes or until the broccoli is soft.
- Blend until smooth using a Vitamix blender.
- Return to the heat and stir through the remaining 100g of broccoli and the nutritional yeast.
- Cook for 10 minutes or until the broccoli is soft.
- Add salt and pepper to taste and serve.
