Description
This creamy, flavorful soup is so easy to make I love it for a quick, cozy weeknight dinner. It keeps well and the flavors improve the next day so its great for meal prep too. Paired with a piece of fresh crusty bread, it’s the ultimate vegan comfort food.
Ingredients
- 2 tbsp olive oil
- 1 medium white onion, diced (approx. 2 cups, 300 g)
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dijon mustard
- 4 cups of vegetable broth
- 6 cups broccoli, chopped in bite-sized pieces (420 g)
- 1 cup nutritional yeast
- 1 tbsp lemon juice
Instructions
- In a large soup pot, cook the onions in the olive oil over medium heat for about 5 minutes, stirring often. To make it oil-free, you can cook the onions in 2 tbsp of water or broth. Add more as needed if the pan starts to dry out.
- Add the garlic, salt, pepper and dijon and cook for a few more minutes.
- Add the vegetable broth and chopped broccoli.
- Bring to a simmer over medium heat and cook for about 15 minutes, or until broccoli is tender.
- Turn off heat and stir in nutritional yeast and lemon juice.
- Either scoop all the soup into a blender and blend to your desired consistency or for chunky broccoli soup, remove about 1/2 of the soup and puree, leaving the rest behind. You can also use an immersion blender right in the pot if you like.
- Pour the blended soup back into the pot. If it’s too thick for your liking, stir in some extra broth or unsweetened almond milk to adjust the consistency.
- Season with salt and pepper, to taste.
- Makes 4 large dinner-sized portions or 8 sides.
Notes
I updated this recipe in February of 2019. The original recipe called for half unsweetened almond milk and half broth for the liquid but I decided to change it to all broth. You can try it with half and half if you like, both ways are good. You can also just stir in a little plant milk at the end for some extra creaminess.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 127
- Sugar: 3 g
- Sodium: 435 mg
- Fat: 5 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 8.5 g