Vegan Broccoli Soup

Ingredients and Weight:

• Broccoli florets: 3 pounds
• Onion: 1 (medium)
• Garlic: 3 cloves
• Vegetable broth: 6 cups
• Plant-based milk (unsweetened almond milk or soy milk): 1 cup
• Nutritional yeast: 1/4 cup
• Salt and black pepper: to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Remove the stems from the broccoli and chop the florets into 1-inch pieces.
2. Dice the onion and mince the garlic.
3. In a large pot or Dutch oven, sauté the onion and garlic in a bit of olive oil until softened.
4. Add the broccoli florets, vegetable broth, and plant-based milk to the pot.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the broccoli is tender.
6. Add the nutritional yeast and season with salt and pepper to taste.
7. Puree the soup with an immersion blender or in a regular blender until smooth.
8. Serve hot, garnished with fresh parsley or chives if desired.

Nutritional Information:

Per serving (1 cup):

• Calories: 150
• Fat: 4g
• Carbohydrates: 20g
• Protein: 5g
• Fiber: 5g

Dish Characteristics:

• Creamy and comforting
• Naturally vegan and gluten-free
• Packed with vitamins and minerals
• Perfect for a healthy lunch or dinner

User Comments:

• "This soup is absolutely delicious! It's so creamy and flavorful."
• "I love that it's vegan and gluten-free. It's a great option for people with dietary restrictions."
• "I've made this soup several times and it's always a hit with my family and friends."

Special Precautions and Tips:

• For a creamier soup, use a higher ratio of plant-based milk to vegetable broth.
• Add a dash of cayenne pepper or smoked paprika for a hint of spice.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.