Creamy Broccoli Soup
Method
Sauté the Onion and Garlic: Heat 1 tbsp extra virgin olive oil in a large saucepan over a medium heat. Add the diced onion and minced garlic, sautéing for 3 minutes until softened and fragrant.
Cook the Broccoli: Add the broccoli florets and 960 ml vegetable stock to the saucepan. Bring to the boil, then reduce the heat to low, cover, and simmer for 15 minutes until the broccoli is tender.
Blend the Soup: Remove from the heat and blend using a stick blender until smooth, or blend in batches using a standard blender. Adjust the texture to your preference.
Finish the Soup: Stir in 60 ml unsweetened almond milk and the nutritional yeast (optional). Season with salt and freshly ground black pepper to taste.
Serve: Ladle into bowls and garnish with fresh herbs or a drizzle of extra virgin olive oil if desired.
This Creamy Broccoli Soup offers a velvety, nutrient-rich meal that’s both light and satisfying. Almond milk provides a smooth, dairy-free base, while the optional nutritional yeast adds a subtle cheesy flavor. Perfect for a cozy, health-conscious lunch or dinner! Butternut Squash Soup
Nutrition Facts
Per serving
