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Vegan Cream of Broccoli Soup
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Prep Time:
5
minutes
minutes
Cook Time:
34
minutes
minutes
Total Time:
39
minutes
minutes
Course:
Dinner, Lunch, Main Dish
Servings:
4
people
Calories:
207
kcal
Ingredients:
2
bunches
Broccoli
chop stalk and florets, should have about 4 cups
1
tbsp
Olive Oil
1
c
Onions
chopped
3
cloves
Garlic
minced or pressed
4
c
Vegetable Broth
1
Russet Potatoes
peeled and chopped
1
tsp
Sea Salt
Instructions:
Heat oil in a medium heavy pot over medium heat. Add onion and garlic, and sweat until soft and translucent, about 10 minutes.
Add stock and potato and bring to a boil. Reduce heat and simmer until potato is almost tender, about 12 minutes.
Stir in chopped florets. Simmer until potato and broccoli are very tender, about 10 minutes.
Remove soup from heat and purée in a blender or with hand blender until smooth. Season to taste with salt.
Nutrition
Calories:
207
kcal
|
Carbohydrates:
37
g
|
Protein:
10
g
|
Fat:
4
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
1626
mg
|
Potassium:
1250
mg
|
Fiber:
9
g
|
Sugar:
9
g
|
Vitamin A:
2395
IU
|
Vitamin C:
277.9
mg
|
Calcium:
163
mg
|
Iron:
2.8
mg
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