Learn how to make an easy Vegan Broccoli Soup recipe that’s silky smooth and delicious!
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BETH’S BROCCOLI SOUP RECIPE
2 tbsp (30 ml) olive oil
1 ½ cups (225 g) yellow onion, diced
½ cup (75 g) shallots, diced
3 garlic cloves
salt and pepper to taste
3 cups (450 g) broccoli florets
5 cups (750 g) cauliflower florets
1 ½ cups (225 g) russet potato, diced
6 cups (1400 ml) vegetable broth
½ tsp (2.5 ml) salt
freshly cracked pepper to taste
½ tsp (2.5 ml) dried dill
1 tbsp (15 ml) fresh parsley
Heat olive oil in a large soup pot. Sauté onions, shallots and garlic until soft and tender.
Add broccoli, cauliflower, and potato. Then our in vegetable broth.
Cook covered 15 mins. Puree in batches in a blender until smooth. Pour into a cleaned out soup pot.
Season with salt, pepper and dried dill.
Ladle into bowls, drizzle with olive oil and chopped parsley. Serve with Italian breadsticks.
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