Wholesome Vegan Broccoli Soup
Chilly days call for warm, comforting bowls of soup! Our vegan broccoli soup features aromatic onion and garlic, protein-packed chickpeas, and is made with almond milk.
Ingredients
- 1 large head broccoli cut into florets (6 cups) (480g)
- 2 celery stalks diced
- 3 cups fresh spinach 100 g
- 1 lb potatoes cubed
- 1 large yellow onion chopped (1 cup) (125g)
- 4 garlic cloves minced
- 1 15- oz can 400 g chickpeas, drained and rinsed
- 1 cup vegetable broth 240 ml
- 1 cup almond milk 240 ml
- 2 tbsp almond butter
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce
- ¼ tsp nutmeg freshly grated
- ½ tsp black pepper
- ½ tsp salt
Toppings
- Seeds
- Herbs
- Roasted chickpeas
Instructions
Roast the chickpeas
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Add the chickpeas to the pan, season with salt and pepper, and toss well. Arrange in a single layer, and roast for 20 minutes until crispy. Let cool on the baking sheet.
Make the soup
- While the chickpeas are roasting, make the soup.
- In a large pot, sautée the onion and garlic with 2-3 tablespoons vegetable broth until fragrant.
- Add the celery and potatoes to the pot and cook for 2-3 minutes over medium heat.
- Add the broccoli florets, almond milk, vegetable broth, and soy sauce to the pot, stir to combine, and bring to a boil over medium heat.
- Turn the heat to low and simmer for 10 minutes. Add the spinach, mix, and simmer for 5 more minutes.
- Add the nutritional yeast, almond butter, and nutmeg to the pot, and use an immersion blender to blend until you get the desired consistency (we kept it chunky and rustic).
- Add salt and nutritional yeast to taste.
- Divide into serving bowls. Then garnish with toasted seeds of choice, fresh aromatic herbs, and roasted chickpeas. Serve warm.
Notes
- Let cool, then store in an airtight container in the fridge for up to 3-4 days. In the freezer, it’ll last for up to 3 months.
- Check out our serving suggestions for yummy toppings + sides!
Nutrition
Calories: 241kcal | Carbohydrates: 41g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 758mg | Fiber: 8g | Sugar: 7g