Vegan Broccoli Soup Recipe
By Loving It Vegan
🔪Prep Time: 10 minutes
👩🍳Cook Time: 20 minutes
2 Tbsp Olive Oil
1 Medium Onion White, Yellow or Brown, Chopped
3 Cloves Garlic Crushed
1 tsp Dried Thyme
1/2 tsp Dried Rosemary
1/4 tsp Cayenne Pepper
8 cups Broccoli Florets (1.6 pounds / 720g)
3 cups Potatoes (1 pound / 450g) Peeled and Chopped
6 cups Vegetable Stock/Broth (1440ml)
1/4 tsp Ground Black Pepper
Salt To Taste
1 cup Canned Coconut Cream (240ml) Unsweetened
1Add olive oil and chopped onion to the pot and sauté on medium to high heat until the onions are softened.
2Add crushed garlic, dried thyme, dried rosemary and cayenne pepper and sauté with the onions for a few minutes so that the spices get lightly toasted.
3Add broccoli and potatoes and toss with the onions and spices until well mixed.
4Add the vegetable stock.
5Cover the pot and bring to a simmer. Reduce heat and let it simmer until the potatoes and broccoli are soft and cooked.
6Turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don't have an immersion blender then let the soup cool for a bit before transferring it in stages to your blender jug, blend and then return the soup to the pot.
7Add salt and pepper to taste.
8Pour in the coconut cream.
9Stir the coconut cream into the soup and your soup is ready to serve!
10Serve topped with a drizzle of coconut cream and a sprinkle of ground black pepper on top, with some crusty bread on the side for dipping.