This Vegan Broccoli Soup is a must-have on your dinner or lunch menu this Fall. The combination of flavours and greens makes for a cozy, comforting and healthy bowl. It’s a cinch to make and has been my go-to soup over and over again. This dairy free soup is creamy, packed with nutrients, and has a slight kick (just slight). This Broccoli Kale Soup is the perfect recipe to make ahead of time. Freeze it, or keep it chilling in the fridge and simply reheat it when you are ready to enjoy it. If you are a meal-prep kind of person, then this vegan soup is calling your name.
Why You’ll Love This Dairy Free Broccoli Soup
- This vegan broccoli soup is Picky Husband Approved. Any healthy meal that I know Adam will enjoy is always a plus for me. It’s even in his Top Five Favourite dishes.
- This broccoli kale soup takes about 20 minutes to prepare and then the rest of the time it is simmering on the stove. It isn’t too labour-intensive, which means it’s a pretty good recipe to tackle on a quiet Sunday. You’ll be grateful you made it on the weekend to enjoy during a busy week, I know I always am.
- A dairy free soup that is loaded with clean and healthy ingredients sounds good to me. This creamy vegan broccoli soup has a good portion of green vegetables as the base. The vegetable broth and white wine help to unleash a lovely comforting aroma. While the coconut milk (this is my fav brand) and nutritional yeast, (which are added at the end) create a creamy texture that takes this broccoli and kale soup to the next level.
Can You Freeze Cream of Broccoli Soup?
This broccoli soup can be frozen and tastes just as amazing as when it is freshly made. It’s a soup that was made for meal prep Sundays (if you are into that). It is straightforward to make, and while the soup is simmering you can prep other dishes for your week. I would suggest letting the soup cool once you have pureed it before putting it in the freezer. The morning before you plan on eating it, take it out of the freezer and let it thaw throughout the day. Then reheat the soup and dinner is ready! It’s the perfect meal to have ready after a long day at the office.
Now I know the colour of the easy broccoli soup may not be the most charming, but it’s doing really well in the flavour game. And didn’t we learn not to judge a book by its cover, or soup by its colour?? You may raise your eyebrows at the colour but as soon as you take a spoonful, those eyebrows will return to normal. Because the flavours that will be released into your mouth with have your tastebuds screaming for more!
here’s what I love about this broccoli kale soup
- Well, obviously that it is Picky Husband Approved. Any healthy meal that I know Adam will enjoy is always a plus for me. It’s even in his Top Five Favourite dishes from Greens, Eggs and Yams. FYI that is a good post to take a peek at if you are married to a picky eater or have picky eaters in your life.
- This broccoli kale soup takes about 20 minutes to prepare and then the rest of the time it is simmering on the stove. It isn’t too labour intensive, which means it’s a pretty good recipe to tackle on a quiet Sunday. You’ll be grateful you made it on the weekend to enjoy during a busy week, I know I always am.
- A soup that is loaded with clean and healthy ingredients sounds good to me. This creamy broccoli soup has a good portion of green vegetables as the base. The vegetable broth and white wine help to unleash a lovely comforting aroma. While the coconut milk (this is my fav brand) and nutritional yeast, (which are added at the end) create a creamy texture that takes this broccoli and kale soup to the next level.
For More Dairy Free Soup Recipes, Try These
This dairy free broccoli soup is garlicky, smooth, comforting and has a cheezy flavour thanks to the nutritional yeast. If it’s a Picky Husband’s favourite, it’s bound to be a favourite for the picky eaters in your life. So don’t walk, RUN to your kitchen and get your soup on.♥
broccoli soup
Ingredients
- 1-2 tsp oil of choice
- 1/2 red onion (finely chopped)
- 3 garlic cloves (finely chopped)
- 1 red pepper (finely chopped)
- 3 broccoli crowns
- 1/4 cup white wine
- 1 tsp red pepper flakes
- 2 cups kale (stems removed and finely chopped)
- 5 cups vegetable broth
- salt and pepper (to taste)
- 400 mL full fat coconut milk (1 can)
- 5 tbsp nutritional yeast
- 2 tsp dijon mustard
Instructions
- Heat a large pot over medium heat on the stove. Add a 1-2 tsp of oil and saute the onion and the minced garlic until golden brown.
- Add in the chopped broccoli, chopped red pepper, red pepper flakes and white wine. Saute for a few minutes.
- Add in the kale and the vegetable broth. Bring to a boil, then simmer and cover for 20-30 minutes or until the broccoli is soft.
- Remove from the stove and add to a blender (leaving part of the lid open and covered with a towel so heat can escape) or use an immersion blender and blend until smooth.
- Add soup back into the pot and add the coconut milk, nutritional yeast and the dijon. Whisk until fully combined. Bring back to a low simmer or let cool and place in the fridge. Lasts about a week in the fridge (covered).
- If freezing the soup, let the soup cool first then add to a glass container and freeze.
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Looks so hearty and delicious. Can’t wait to try it!