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This thick broccoli soup is a gorgeous green bowl that comes together fast. It’s light enough as a starter, warms you up for lunch, or keeps it low-cal but tasty with its smooth texture and mellow flavors.
Tasty and wholesome
Packed with loads of fiber, vitamin C and K, plus antioxidants, this one fills you up and keeps you going strong. Potatoes and plant cream team up for that crazy velvety finish.
What you’ll need
- Add-ons: Lemon, olive oil, pepper, salt.
- Main stuff: 1 onion, 2 potatoes, 500 g broccoli.
- For flavor: Plant cream, veggie stock, garlic.
How to do it
- Final step
- Blend it up, pour in the cream, season how you like, and serve.
- Simmering
- Pour in stock and let it bubble away for 20 minutes.
- Add veggies
- Chuck in potatoes and broccoli, fry a little longer.
- Sauté
- Cook garlic and onion until soft and see-through.
Pro tricks
Blending makes it even silkier, swap veggies for fun. A squeeze of lemon peps it up and herbs give a pretty touch.
Plating ideas
Bread, yogurt, or croutons turn it into something special. Toasted nuts add a nice crunch too.
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Store it right
Keeps for 5 days in the fridge or up to 3 months in the freezer. Once warmed up, it’s silky smooth again.
Low-waste tips
Use the stalk too, freeze any extras, and rework leftovers. Cooking with care for the planet never tasted better.
Mix it up
Add lentils for more protein. Stir in curry for a punch. Go richer with some coconut milk or a spoonful of cashew butter.
Simply awesome
Nutritious, tasty, flexible, and super speedy. This soup brings smiles and fills you up.
Broccoli’s a champ
Loaded with fiber, vitamins, and antioxidants. A green veggie that keeps you healthy and helps the earth.
Kids enjoy it
Mild and jazzed up with fun croutons, it’s a kid magnet. That green color? Total hit at the table.
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Anytime winner
Great for dinner, lunch, or a starter. Add sides and you’ve got a feast for everyone.
Smart leftovers
Don’t toss the broccoli parts—use them all and reinvent leftovers. It’s good for the wallet and the planet.
Global twists
Try a coconut Asian spin, herbal Mediterranean twist, or Indian curry vibe. Spoon travels everywhere.
Totally prepped
Perfect for batch-cooking and stashing in the freezer. Healthy meals are ready whenever you want them.
Fancy presentation
Pile on nuts, crème, and croutons to dress it up. Looks ace on any festive table.
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All-round superstar
Wholesome, flexible, and simple to make. This soup’s always a crowd pleaser.
Frequently Asked Questions
- → How long will the soup stay good?
Stick it in the fridge and it'll last about five days. If you put it in jars, sometimes close to two weeks. In the freezer, it keeps for up to three months.
- → Can I swap in regular cream?
Absolutely, use regular cream if you’re not going for vegan. For plant-based, stick with your favorite veggie cream.
- → How do I make it extra creamy?
Blend it up real smooth with a stick blender or a big blender. The potatoes really help make it thick and creamy too.
- → Is this soup freezable?
Yep, chuck it in your freezer for up to three months. Just reheat it gently on the stovetop later.
- → Got a good way to serve it?
Top it with a swirl of plant cream and some chopped parsley if you’ve got it. Go in circles with the cream—it looks fancy.
Conclusion
A soup that’s packed with goodness but still tastes awesome. Simple stuff you’ve probably got, easy prep and great for anyone trying to eat healthy.