No-Cream Creamy Broccoli Soup
No-Cream Creamy Broccoli Soup
Recipe / LUBA PAVIA This high-protein broccoli soup is made with wholesome ingredients and the magic of avocado oil, no dairy needed! It’s rich, velvety, and packed with protein and nutrients, perfect for a light yet satisfying meal.
Servings
2
Prep time
Cook time
Recipe
Gluten-Free, Vegan
Ingredients
- 1 small broccoli, cut into florets
- 1 brown onion, diced
- 1 whole garlic bulb
- 2 tbsp Avocado Oil
- 1 tsp Italian seasonings
- Salt & pepper
- 1 handful baby spinach
- 1 cup cooked or canned white beans
- ½ cup cashews
- 1⁄3 cup nutritional yeast (optional)
- 2-3 cups of water or vegetable broth
- Fresh greens and toasted bread slices (gluten-free as desired), for serving
Method
- Preheat oven to 180°C and line a baking tray with parchment paper. Arrange broccoli and onions on the prepared baking tray.
- Peel and discard the papery outer layers of the whole garlic bulb, then cut off a quarter from the top of the cloves. Add the garlic to the tray with the rest of the vegetables.
- Drizzle everything with oil and sprinkle with Italian seasonings, salt and pepper.
- Place in the oven for 30-40 mins or until the vegetables are tender and the garlic is soft.
- Remove from the oven and let the garlic cool down. You can speed up the cooling process by placing garlic into a bowl with ice for 5 mins
- Add all the vegetables to a blender, squeeze out the garlic and add in spinach, beans, cashews, nutritional yeast (if using) and water or vegetable stock.
- Purée the mixture into a creamy texture, adding more water or stock if the soup is too thick.
- Garnish with fresh greens and serve with toasted bread of choice.
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