Vegan Broccoli Soup

Broccoli is a bright green cruciferous miracle food. This vegetable provides solid support to many elements of human health. This support is in the form of providing vital vitamins and minerals such as vitamin A, C and potassium. The best part of Broccoli is that it is low in calories, fat free and and has a ton of fiber.

I am a salad and soup junkie. I will pretty much use any seasonal vegetable in a soup or salad. In fact, soups are a great way to hide vegetables that kids or in my case, my husband does not like (LOL!). This is the best way to leverage the wonderful health benefits of a plethora of vegetables.



For this soup, both the florets and the stem of the Broccoli has been used. This soup is creamy, vegan and has only 5 ingredients. It is that simple. Despite not using any potatoes or a milk source, the soup still turned out to be thick and silky.

Prep time15 minutes
Cook time50 minutes
Serves2-3

Ingredients

Vegetables

  • Broccoli – 5 cups (florets and stem), chopped (Frozen or Fresh)
  • Red Onions – 1 large, cubed

Nuts

  • Cashews – A handful

Spices & Herbs

  • Garlic – 1-2 tbsp, crushed
  • Salt – As per taste

Liquids

  • Vegetable Broth – 2-3 cups (depending on the desired consistency

Oils

  • Olive Oil – 2-3 tbsp

Method

  1. Preheat the oven to 425F (Apprx. 220C)
  2. If using fresh Broccoli, wash it under cold running water for 20-30 seconds. Pat dry with a paper towel and place on a baking tray lined with aluminium foil or parchment paper, along with the cubed onions
  3. Drizzle olive oil on the broccoli and onions. Season with salt and add the crushed garlic. Mix together in the tray
  4. Roast the broccoli and onions for 30-35 minutes until they have a good char on them
  5. In the meanwhile, soak the cashews in lukewarm water until the soup is ready to be blended
  6. Once roasted, add the vegetables and the soaked cashews into a blender. Slowly add the vegetable broth in small quantities as you blend the mixture. Blend until the soup is smooth and silky
  7. Transfer the soup to a pot and bring to a simmer. During this process, add more vegetable broth to adjust to the desired consistency
  8. Transfer a ladle full of the hot soup to a bowl. Garnish with red pepper flakes and roasted pumpkin seeds and enjoy!

You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

2 Comments Add yours

    1. shankarshruthi says:

      Thank you 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s