Go Back

Creamy Broccoli Soup

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings 2
Calories 404 kcal

Ingredients
 

  • 2 ¼ cups (497g) Vegetable Broth, Low-Sodium - Available in 32-ounce cartons
  • 1 (110g) White Onion (medium-sized)
  • 2 (6g) Garlic Cloves
  • 1 (608g) Broccoli Head
  • 2 (192g) Parsnips (medium-sized)
  • 1 (164g) Red Bell Pepper (large-sized)
  • 1 (369g) Russet Potato (large-sized)
  • 1 cup (244g) Unsweetened Almond Milk - Available in 32-fluid-ounce cartons
  • ½ tbsp (3g) Nutritional Yeast - Available in 4.5-ounce bottles
  • ½ tsp (1g) Cayenne Powder - Available in spice jars
  • ½ tsp (1g) Black Pepper - Available in spice jars
  • 2 cups (480g) Water

Instructions
 

  • In a large pot, sauté the onion and garlic with ¼ cup of vegetable broth over medium-high heat for 5 minutes, or until the onion is softened. Add additional broth if needed. Add the red pepper and sauté for another 1–2 minutes.
  • Add the remaining vegetable broth, parsnips, and potatoes. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes. Add the broccoli and 2 cups of water, then continue simmering for another 10–20 minutes, or until all vegetables are soft.
  • Add the cayenne, nutritional yeast, and almond milk. Stir and heat for 5 minutes.
  • Using an immersion blender, or working in batches with a high-powered blender, blend the soup, leaving some vegetable chunks if desired. Adjust seasoning to taste.
  • Serve immediately.

Notes

This creamy soup is easy to make and can be adjusted to your heat preference with more cayenne powder.

Nutrition

Calories: 404kcalCarbohydrates: 85gProtein: 17gFat: 3.5gFiber: 19g