Broccoli Soup

The texture of this broccoli soup is genuinely creamy and delicious. With the cream and grated cheese option, it becomes divine!

A vegan broccoli and potato soup that is not only plant-based but gluten-free as well.

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What you need to make this broccoli soup:

Broccoli — the star of the dish: cut into small florets so it cooks quickly, it brings vitamin C, vitamin K1, folate, potassium, manganese and iron, on top of being rich in antioxidants.
Onions — chopped, they lay down the soup's flavour base.
Potatoes — peeled and cut into pieces, their starch is what gives the soup its velvety texture without a drop of cream.
Water — just enough to cover the vegetables, it becomes the soup's broth.
Vegetable stock cube — it seasons the soup as it cooks.
Salt and pepper — add after blending: the stock cube has already brought salt.

Why this broccoli soup must be on your menu!

Packed with nutrients: broccoli brings vitamin C, vitamin K1, folate, potassium, manganese and iron, on top of being rich in antioxidants.
A soup that nourishes as much as it comforts.
Gluten-free and vegan: no dairy or grain anywhere in this recipe.
It's the potato starch that gives the creaminess, not cream.
Versatile: the potatoes can give way to carrots, courgettes, leeks, turnips, swedes, cauliflower, sweet potatoes, white beans or celery.
And the soup goes with grated cheese, mushroom toasts, croutons, crème fraîche or sour cream, Greek yogurt, pumpkin or sesame seeds, nutmeg, nutritional yeast or pine nuts.
Comforting on a winter night: with the cream and grated cheese option at the table, it turns even more indulgent.
Perfect for cold evenings.

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Broccoli Soup

A velvety broccoli and potato soup, creamy without a drop of cream.

Prep 20 min

Cook 50 min

Total time 1 h 10

Course: Soups Cuisine: French Keyword: Broccoli soup Calories:

Ingredients

Servings: 6 servings

Instructions

Cut the broccoli crowns into small florets. Chop the onions. Peel the potatoes and cut them into small pieces.
Put the broccoli florets, the onions and the potato pieces into a large pot.
Add the vegetable stock cube, cut in two and spread through the pot.
Add water until the vegetables are completely covered.
Cook over medium heat for about 45 to 50 minutes.
Blend until smooth. Season with salt and pepper to taste. Serve hot.

Nutrition (per serving)

Tips

Do not drown the vegetables: just enough water to cover them, or the soup comes out thin.
Cut the potatoes small: they need to be done at the same time as the broccoli.
Season after blending, not before: the stock cube has already brought salt.
Grated cheese or a spoonful of cream at the table takes the soup somewhere else entirely.

Personal note

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