Is broccoli soup healthy?

Broccoli soup can be a healthy meal option as broccoli is a nutrient-dense vegetable that is low in calories and high in fiber, vitamins, and minerals. However, the nutritional value of the soup depends on the ingredients used and the cooking method. This vegan broccoli soup recipe is made with wholesome ingredients, so it's a nutritious and filling meal that's great for a healthy diet.

How do you substitute dairy in soup?

I highly recommend using cashew cream as a dairy-free alternative in recipes like this one. It's simple to prepare and complements the other ingredients well. However, you can also use high-fat coconut milk, soy cream, almond cream, oat cream, or any other plant milk in place of dairy milk for soups. There are many options available to suit your preferences and dietary needs.

Vegan Broccoli Soup | Feed Yourself Plants

Description

Delicious vegan broccoli soup packed with veggies, comforting and healthy, and easy to make!

Ingredients

Units Scale

Soup:

1 tablespoon olive oil
1 large onion, finely diced
1/3 cup finely diced celery
1/2 cup shredded carrots
3 cloves of garlic, minced
1 teaspoon fine sea salt
4 cups vegetable broth
4 cups broccoli, finely chopped (about one-inch pieces)
1 1/2 cup cooked chickpeas, drained and rinsed
1 recipe cashew cream (recipe below, see notes for substitution)
Black pepper to taste
Lemon juice and chopped fresh parsley to taste (optional, for serving)

Cashew Cream:

1/2 cup raw cashews
1/2 cup filtered water
1/4 cup nutritional yeast flakes

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Instructions

Place cashews in a glass container and cover with hot water. Soak for 10-15 minutes or until they soften.
Meanwhile, start preparing the soup. Heat olive oil in a large pot or dutch oven over medium heat. Add onion, celery, carrots, and salt, and sauté until onion is softened and translucent, about 5 minutes. Add garlic and sauté for another minute.
Add vegetable broth, broccoli, and chickpeas to the pot. Stir and bring the mixture to a boil. Once boiling, reduce heat to medium-low and simmer until the broccoli becomes soft, about 10 minutes.
While the soup is cooking, prepare the cashew cream. Drain and rinse the cashews, then transfer them to a blender along with filtered water and nutritional yeast flakes. Blend until very smooth and creamy. (I used my Nutribullet.)
Once the broccoli is soft, add the cashew cream to the pot and mix well. Season with black pepper to taste and let it simmer on low heat for another 3 to 5 minutes. Taste and adjust seasoning as necessary.
Serve with chopped fresh parsley and lemon juice, if desired.

Notes

As the soup sits, it will naturally thicken. If you prefer a thinner consistency, just add more broth or water to achieve your desired texture.

Leftovers & reheating: Once the vegan broccoli soup has cooled down, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop or in the microwave, stirring occasionally, and add extra liquid to achieve the desired consistency.

The cashew cream adds a creamy texture to the recipe. If you prefer, you can use 1 cup of your favorite non-dairy cream instead, such as soy cream, almond cream, oat cream, or high-fat coconut milk. Note that the taste may vary depending on your choice of substitute.

Check out the recipe post for ideas on how to modify the recipe and serving suggestions.

The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 of the recipe
Calories: 296.7 kcal
Sugar: 7.8 g
Sodium: 649 mg
Fat: 12.5 g
Saturated Fat: 2 g
Unsaturated Fat: 10.5 g
Trans Fat: 0 g
Carbohydrates: 35.6 g
Fiber: 9.7 g
Protein: 14.7 g
Cholesterol: 0 mg

Keywords: vegan, vegetarian, dairy-free, gluten-free, healthy, plant-based, easy, creamy, simple, homemade