This vegan broccoli soup is creamy, comforting, and loaded with vegetables for a surprisingly healthy, hearty soup–made in just 35 minutes with simple, inexpensive ingredients! This low-calorie soup recipe is gluten-free, dairy-free, soy-free, and optionally oil-free! 😍
My cookbook “Simple and Delicious Vegan” is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
🌱 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread – all with beautiful pictures, I took myself!
🌱 Metric and imperial measurements (cups, ounces, and grams).
🌱 Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
🌱 Ingredient shots, so you see what to buy – getting you cooking – and eating – faster!
You can order it here:
1 1/2 Tbsp oil
1 medium (150 g) onion diced
2/3 cup (80 g) celery chopped
17.6 oz (500 g) broccoli
3 garlic cloves minced
2 medium (300 g) potatoes chopped
3/4 tsp dried thyme
1/8 tsp nutmeg
Salt and pepper to taste
4 cups (1000 ml) low sodium vegetable broth
2 bay leaves
1/3 cup (80 g) dairy-free cream
1 tsp Dijon mustard
Fresh parsley to garnish
Full recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
Vollständiges Rezept mit Ersatzzutaten, Nährwertangaben und vielen Tipps findest du auf meinem Blog:
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Equipment I use:
Electric spice grinder:
Cast iron pan:
If you create one of my recipes, I would love to see it. Tag me on Instagram with @elavegan and also use #elavegan 😊
Mmmh! Morgen muss ich eh einkaufen, dann mache ich deine Suppe. Vielen Dank, für die Anregung. 😊