This wonderful, creamy vegan broccoli soup is simple to make and is excellent for keeping you warm on chilly nights. This lighter version of the comfort food classic is sure to please because it is packed with protein and nutritious vegetables. Ideal for children and anyone who has a little additional assistance getting their vegetables.
Ingredients:
- 1 tbsp olive oil
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 cup zucchini, chopped
- 1 large bell pepper, diced
- 1 large carrot, peeled and chopped
- 1 cup fresh sweetcorn
- 3 cups broccoli florets
- 2 cups plant based milk
- 1 can coconut milk
- 1/4 cup nutritional yeast
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 2 tbsp tamari
- 1 cup vegetable stock
- 1 can chickpeas, drained and rinsed
- 2 cups kale, de-stemmed and chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
Heat the olive oil in a large pan and cook the onion and garlic for a few minutes. Next, add the zucchini, bell pepper, sweetcorn and broccoli, cooking for 5 minutes more. Now add the plant based milk, nutritional yeast, cumin, paprika, turmeric, tamari and vegetable stock. Simmer for 10 minutes, then add the kale, chickpeas and lemon juice. Continue simmering until the kale wilts, and at the last minute season to taste with salt and pepper.
Nutrition facts per serving (makes 4 servings):
- Calories: 179
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 669mg
- Carbohydrates: 28g
- Fiber: 9g
- Sugar: 6g
- Protein: 9g
