02 Dec Vegan Creamy Broccoli Soup
This is a very low sodium soup. You can either increase the sodium to a full teaspoon if you can tolerate a little salt or use toppings to increase the flavor. I like this soup topped with homemade croutons, some shredded vegan cheese and a dollop of vegan sour cream.
This soup has higher potassium because of the potatoes, broccoli and spinach. Leave out the spinach and only use 1 cup of potatoes to create a lower potassium soup.
Nutrition Information:
Yield: 6
Analysis per serving (1.5 cup Potato)
Calories (kcal) 118
Protein (g) 5
Carbohydrates (g) 21
Total Dietary Fiber (g) 4
Total Sugars (g) 3
Added Sugar (g) 0
Fat (g) 3
Saturated Fat (g) 0
Cholesterol (mg) 0
Calcium (mg) 76
Magnesium (mg) 42
Phosphorus (mg) 103
Potassium (mg) 625
Sodium (mg) 251
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 clove of garlic chopped
- 1 celery stalk chopped
- 1 broccoli heads around 1lb, cut into florets
- 1 1/2 cup potatoes peeled and cut into 1” cubes (1 cup for lower potassium)
- 1 cup chopped leek
- 1 cup frozen spinach
- 5 cups of water
- 1 teaspoon dried thyme
- ½ teaspoon salt
- Pepper to taste
Instructions
- In a large pot over medium heat, add the olive oil followed by the onion, garlic and celery. Sauté for a few minutes, then add the broccoli, potatoes, and leek. Cook for a few minutes, stirring occasionally. Add spinach.
- Pour in the water, add the thyme, salt and pepper. Cover and cook for 30 to 40 minutes. Vegetables should be well cooked.
- To make homemade croutons, cut bread slices into large cubes and sauté them in a frying pan over low-medium heat with olive oil. You can add herbs, parmesan or whatever flavors you like.
- With a hand mixer or blend, mix well until the soup has a creamy texture. Serve warm.
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