Creamy Broccoli Soup Recipe (Without Cream of Flour)
This creamy broccoli soup recipe is the best I ever made! Truly, it's creamy and flavorful, while so healthy and nutritious. It's simple, quick, and easy to make vegan soup without any cream, flour, milk, or even vegetable broth.
Equipment
- Cooking pot
- Immersion blender, regular blender or potato masher
Ingredients
- 2 cups fresh broccoli roughly chopped (stems included)
- 2 cups fresh spinach
- 2 cups brussels sprouts cut in quarters
- 1 cup cauliflower roughly chopped
- ½ cup fresh parsley
- ⅓ cup sunflower oil or any vegetable oil
- 1 big potato peeled, chopped into approximately 1 cm cubes
- 2 medium-sized onions I used 1 yellow and 1 red
- 2 cloves of garlic minced
- 5 + ½ cups fresh water
- Spices to taste salt, ground pepper, cumin, turmeric powder add salt and other spices gradually and taste as you go
Instructions
- First, rinse well all vegetables with cool water and roughly chop into small pieces except for the spinach and parsley. And don't forget to include the stems of the broccoli too. This recipe uses whole broccoli, florets, and stems together. Less waste, more nutrients, it's a win-win situation, right?
- Next, heat the oil (I used sunflower oil) in a large cooking pot. Then add onions and garlic and sauté for3 minutes on high. Next, reduce the heat to medium and cook for another 5minutes until the vegetables are soft and slightly browned stirring frequently. After that, add broccoli, spinach, cauliflower, brussels sprouts, potato and parsley. Cook it all together for 2 minutes then pour out the water and add the spices. Bring the liquid to a boil, lower the heat to simmer, and cook it uncovered for about 30 minutes stirring occasionally. Taste and adjust the seasonings as necessary. Remember that seasoning is the key to a perfectly flavorful soup. So add salt gradually and taste as you go.
- Remove the pot from the stove. If you have an immersion blender, quickly purée the soup until soft and creamy. You can use a standard blender or food processor to blend it but first, make sure you allow it to cool down before transferring and blending. Never put hot liquids in your blender because it may create enough pressure to “blow” the lid off the top thus making a big mess in the kitchen. Always place a towel over the top of the blender and blend it in a few batches if your blender isn't big enough to blend the soup all at once. Finally, if don't have an immersion blender or any other blender use a potato masher to squash vegetables into a thick pulp.
- At last, immediately serve your healthy, low-fat broccoli soup in soup bowls. Get your crusty bread or crunchy croutons ready and dip!
Notes
- Taste and adjust the seasonings as necessary. Remember that seasoning is the key to a perfectly flavorful soup. So add salt gradually and taste as you go.
- This recipe yields soup for 4 people. If you are serving two people or don’t want a lot of leftovers, you could easily cut the ingredients in half.
- If you are using a standard blender or food processor to blend the soup, make sure you allow it to cool down before transferring and blending. Never put hot liquids in your blender because it may create enough pressure to “blow” the lid off the top thus making a big mess in the kitchen. Always place a towel over the top of the blender and blend it in a few batches if your blender isn't big enough to blend the soup all at once.
Nutrition
Calories: 264kcal
Tried this recipe?Let us know how it was!