<h1>Vegetarian cream broccoli soup</h1>
This vegan cream broccoli soup is easily made with just a few healthy ingredients. This recipe is oil-free, low-fat, low-carb, full of flavor, and allows you to maintain a healthy diet throughout the week.
Table of Contents Presentation
<h1>Which ingredients are used? </h1>
It's great if you make your own vegetable soup, we usually buy organic broth chunks to make soup so that you can always prepare the soup. You can also buy carton vegetable soup for homemade soup, it is recommended that you buy a quality organic soup.
For example, the ingredients in Pacific Organic Vegetable Soup are: water, carrots, onions, celery, tomatoes, sea salt, mushrooms, salty leaves, and ground bay leaves. Perfect without the need to add salt, sugar or other unwanted ingredients. Imagine brands having a similar ingredient list.
Whether you use broth cubes or cartons of vegetable soup, we recommend that you adjust it for good taste. The taste and nutrition are worth it. If you make your own vegetable soup, it's even better.
Some people like a can of Campbell's cream broccoli and cheddar cheese soup, and a grilled cheese sandwich. The vegan cream of this broccoli soup is both creamy and delicious, and most people prefer to enjoy a satisfying portion size without being too calorie-heavy.
You can make or buy it with homemade nut milk, whether you like it or have it on hand. We used silky sugar-free almond milk and organic vegetable stock chunks.
<h1>Healthier soup</h1>
Like this broccoli soup? You may also like these recipes:
Curry lentil soup
Easy vegetarian macaroni soup
Cheesy vegetarian broccoli potato soup
Healthy kale cauliflower soup
Cauliflower potato soup with peas
<h1>Broccoli soup with vegetarian cream</h1>
Preparation time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Yield: 5 servings
Category: Soups
Method: Stovetop, blender
Cuisine: Vegetarian
This healthy vegan west cream orchid soup is the perfect treat for cold autumn. All flavors and nutrients are free of fat and calories. Delicious and nutritious!
<h1>raw material</h1>
2 small or 1 large white onion cut into cubes (300 g, about 2 cups)
2 carrots, peeled and chopped (175 g, about 1 cup)
2 celery stalks chopped (75 g, about 1 cup)
6 cups chopped broccoli (450 g)
3 cups vegetable broth
1 cup non-dairy milk
Season with salt and pepper
<h1>Production process</h1>
Add the onion, carrots and celery to a pot with a few tablespoons of vegetable broth and cook for about 6 to 7 minutes until it begins to soften and flavor.
Add broccoli, raw milk and non-dairy products and cook over medium heat until all vegetables are soft and tender, about 20 minutes.
Carefully pour the soup into a blender until smooth, or use a immersion blender in the pan. If you want it to have a bit of texture, leave a few spoonfuls of vegetables in the pan and pour the mixed soup back into the pan and mix.
Season as needed with salt and pepper and serve with cashew cream.
Store in the refrigerator for up to 5 days and in the refrigerator for up to 5 months.
<h1>nourishment</h1>
Servings: 1
Calories: 56
Sugar: 5.6 g
Fat: 0.6 g
Carbohydrates: 13.5 g
Fiber: 4.4 g
Protein: 3.4 g
For vegans, remove garlic, onions, parsley, and related powder products, and if necessary, use fresh celery, oregano, basil, and mint leaves instead.