Easy, low calorie, low fat nutritious and delicious. I pureed mine in the Nutri-Bullet and it was thick, rich and very filling. If you’re not a fan of broccoli, you can replace it with, cauliflower, carrots. squash or any vegetable you like. Also, get creative and try adding your favorite spices.
Recipe and Photos credit to honestcooking.com
- 1 medium head of broccoli (about 400 g), peel stalk, stalk and florets chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 medium potato, peeled and diced
- 1 liter (4 cups) vegetable stock + water to thin, as needed
- salt, pepper
- olive oil
- freshly squeezed lemon juice + baguette to serve
In a pan heat 2 tablespoons of olive oil and sweat onions and garlic until soft (5-6 minutes). Add vegetable stock, potato and bring to a boil. Reduce heat and simmer with a lid on top for about 10-15 minutes.
Add in broccoli and cook until the vegetables are tender. Season with salt and pepper. Remove soup from heat and purée with a hand blender until smooth (if you find it too thick add a little bit more water to thin).
Serve immediately in bowls with baguette on the side, dribble olive oil and lemon juice on top.
Vegan Broccoli Soup