Happy Friday!
Are you surprised to hear from me today? Good, I like to keep you on your toes! But don’t get too excited because this is just a quick and easy vegan broccoli soup recipe with just a few decent photos.
So the other day I was taking a break and catching up on some of my favorite content creators, one of which is Sorted. Yes, I know these guys aren’t vegan and even though they sometimes offer vegan options and other sustainable choices, I really started to like them with their Poker Face challenge. Too much info, right?
Yeah, I do that sometimes. Anyway I was recently watching a video about food trends and BAM, there was a broccoli soup out of nowhere. Okay, not nowhere but it had almost nothing to do with the actual episode. I just remembered it was so vibrant green and creamy and I just knew that I wanted it. Soon.
And here we are.
What You Need:
You’ll need a few kitchen tools including a cutting board & knife for the broccoli as well as to cut the tops off 2 heads of garlic. You’ll need a big pot to boil the broccoli in for about 10 minutes and either an immersion blender or a regular blender.
Other than oven roasted garlic and broccoli, you’ll need about 200 grams of plant milk or cream. Honestly the cream would be unnecessary in my opinion as I used unsweetened almond milk with a little bit of the broccoli water and it came out incredibly creamy. Rustic bread is totally optional but it works well here.
Blend the mixture until it’s thick and creamy, adding more liquid if it’s too thick before you re-heat and serve.
Delicious & Nutritious
What I liked most about this vegan soup recipe is the broccoli. I love broccoli, like a lot and if you ask I’ll tell you it’s my favorite vegetable. The broccoli is the star of this dish, obviously, and the bright green color almost compels you to keep eating.
Because you’re boiling and blending this, you can get a lot of the broccoli stalks into this dish, which means more fiber and therefore the many, many benefits of fiber from improved bowel health to lower cholesterol and weight loss to name a few. Also using as much of the vegetable as possible reduces food waste, more so if you cut the outer part of the very bottom of the stalk and toss it in your container for waste free broth.
And of course the thing I really appreciated was just how low calorie this vegan soup was…without the bread of course! In fact, I think just a few slices of rustic potato bread were more calories than the big ass bowl of soup.
And that’s my yummy, had to have it once I saw it, vegan recipe for you this Friday. Have a lovely weekend and I’ll see you on the other side, unless you want to hit me up on social media which you totally can!
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The Spicy Spatula 
Whatcha think?