Easy Roasted Broccoli Soup
An easy roasted broccoli soup that's creamy without cream. Broccoli, potatoes, onion and garlic roast together until golden, then get simmered in broth with a splash of coconut milk and blended until silky. It's vegan, dairy-free and ready in 40 minutes.
Equipment
- Baking sheet, Soup pot, Blender
Ingredients
- 2 broccoli crowns (about 2lbs) florets separated and tender stems sliced
- 2 small potatoes peeled and quartered
- 4 garlic cloves peeled
- 1 small onion peeled and quartered
- 3 tbsp olive oil
- 1 tsp salt
- 6 cups vegetable broth*
- ½ cup full fat coconut milk
- 1 tsp ground black pepper
- 1 tbsp lemon juice plus more to taste
Garnish
- reserved roasted broccoli florets, sliced almonds, pepitas
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Put the broccoli florets, stems, onion, potatoes and garlic in a large bowl. Add the olive oil and salt and toss to coat.
- Spread the vegetables out on the baking sheet and drizzle over any oil left in the bowl. Roast for 25 minutes, until lightly browned.
- Set aside a few florets for garnish. Transfer the rest of the vegetables to a pot with the broth, coconut milk and black pepper, then bring to a boil.
- Blend with a stick blender until smooth, or blend carefully in batches in a countertop blender.
- Stir in the lemon juice and season with salt to taste. Serve topped with the reserved florets, almonds and pepitas.
Notes
- If using stock cubes, use 2 stock cubes with 6 cups water.
- Don't crowd the tray. The vegetables need space to brown rather than steam. Use another baking tray.
- Add the lemon juice at the end to keep the soup bright green.
- To make it without coconut milk, replace it with extra broth, or use cream if you don't need it to be vegan.
- Fridge: Keeps in an airtight container for up to 4 days.
- Freezer: Keeps for up to 3 months. Thaw overnight in the fridge, then reheat on the stove and blend briefly if it looks grainy.
Nutrition
Calories: 369 kcal | Total Carbs: 48 g | Protein: 12 g | Fat: 18 g | Saturated Fat: 7 g | Sodium: 2104 mg | Fiber: 11 g | Sugar: 10 g | Vitamin A: 2651 IU | Vitamin C: 297 mg | Calcium: 175 mg | Iron: 4 mg | Net Carbs: 37 g
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