Serves: 4
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
🌱 Ingredients
For the soup:
- 1 tbsp olive oil (or vegan butter)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups broccoli florets (about 2 small heads), chopped
- 1 medium potato, peeled and diced (for creaminess)
- 3 cups vegetable broth
- 1 cup unsweetened oat milk (or almond milk)
- 2 tbsp nutritional yeast (optional, for a cheesy flavor)
- ½ tsp sea salt, or to taste
- ¼ tsp black pepper
- ¼ tsp smoked paprika (optional)
- Juice of ½ lemon
For the roasted broccoli topping:
- 1 cup broccoli florets
- 1 tsp olive oil
- Pinch of salt & pepper
👩🍳 Instructions
1. Roast the broccoli topping
- Preheat oven to 200°C (400°F).
- Line a baking tray with parchment paper.
- Toss 1 cup broccoli florets with olive oil, salt, and pepper.
- Bake for 15–20 minutes until edges are crispy and slightly browned.
- Set aside for topping.
2. Cook the soup base
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 4–5 minutes until soft and translucent.
- Add garlic and cook for another minute.
3. Add vegetables
- Add chopped broccoli and diced potato. Stir well to coat.
4. Simmer
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until broccoli and potatoes are tender.
5. Blend until creamy
- Use an immersion blender (or regular blender) to blend until smooth.
- Stir in oat milk, nutritional yeast, lemon juice, salt, pepper, and smoked paprika.
- Adjust seasoning and consistency if needed.
6. Serve
- Pour the soup into bowls.
- Top with roasted broccoli, a drizzle of olive oil, and a sprinkle of black pepper.
💡 Tips
- Add roasted garlic or a touch of miso for umami depth.
- Garnish with toasted nuts, seeds, or a swirl of coconut cream.
- Sprinkle smoked paprika over roasted broccoli before baking for extra flavor.
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