This vegan broccoli soup is really creamy and delectable and contains a tonne of nutritious broccoli. It has a tasty Mexican flair because to the corn and jalapeno seasoning.
Ingredients
- 1 head of broccoli, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
- Add the chopped broccoli and sauté for an additional 2-3 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the broccoli is tender.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Stir in the almond milk and season with salt and pepper to taste.
- Serve hot and enjoy!
Nutrition Facts
- Calories: 103
- Fat: 4.6g
- Saturated Fat: 0.6g
- Carbohydrates: 12.5g
- Fiber: 4.4g
- Sugar: 4.3g
- Protein: 4.2g
- Sodium: 850mg
