Today I want to introduce you to a super simple and creamy broccoli soup. The recipe doesn’t require very many ingredients, is really easy to prepare and tastes delicious.
I love making this soup for lunch or dinner. Topped with bright red pomegranate seeds, some natural yogurt and roasted almonds, the soup is a real feast for the eyes. It is also perfect as a starter when you have guests.
What do you need for the broccoli soup?
Broccoli
I use broccoli for this recipe. You simply have to wash it and cut it into large pieces. Then it is boiled until soft. You can also use the stalk with this broccoli recipe, so you don’t have to throw anything away.
Vegetable broth & soy cream
I cook the broccoli in vegetable broth until tender. This gives the broccoli a great taste. To make the soup nice and creamy, I add some vegan soy cream at the end. You can also use regular cream for a vegetarian version. If you don’t like it so creamy, you can simply leave out the cream.
Pomegranate, yogurt and almonds
So that the broccoli soup not only tastes great, but also looks great, I serve it with a few contrasting toppings. The bright red pomegranate seeds, the white soy yoghurt and the golden-brown roasted almonds go perfectly with the creamy soup and really enhance it visually. You can also serve with fresh herbs, croutons or roasted vegetables of your choice.
This is how you prepare the broccoli soup
- Wash and trim the broccoli and cut into pieces. You can also clean and use the broccoli stalk. Peel and dice onions and garlic.
- Heat the oil in a saucepan. Add the onion and sauté for 2 minutes. Now add the garlic and fry everything for another minute.
- Add the broccoli and sauté it briefly.
Now deglaze everything with the vegetable broth. Let the vegetables simmer over medium heat with the lid on for 20 minutes until the broccoli is nice and soft. - Now add the soy cream and puree everything with a hand blender.
Taste the soup and keep warm.
Roughly chop the almonds and toast them in a coated pan. - Serve the soup with some natural yoghurt, the roasted almonds and pomegranate seeds.
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Ingredients
Broccoli soup:
- 1 tbsp oil
- 1 onion
- 2 cloves of garlic
- 1 broccoli (500g)
- 700 ml vegetable stock
- 200 ml vegan soy cream
- Salt & pepper
Topping:
- Natural yoghurt (soy yogurt)
- Roasted almonds
- Pomegranate seeds
Instructions
- Wash the broccoli and cut it into pieces. You can also clean and use the broccoli stalk. Peel and dice onions and garlic.
- Heat the oil in a saucepan. Add the onion and sauté for 2 minutes. Now add the garlic and fry everything for another minute. Add the broccoli and sauté it briefly.
- Now deglaze everything with the vegetable broth. Let the vegetables simmer over medium heat with the lid on for 20 minutes until the broccoli is nice and soft.
- Now add the soy cream and puree everything with a hand blender.
- Taste the soup with salt and pepper and keep warm.
- Roughly chop the almonds and toast them in a coated pan.
- Serve the soup with some natural yogurt, roasted almonds, and pomegranate seeds.
Have you tried the recipe?
Then I would be very happy about a good review. Feel free to tag @bloomingwithflavors on Instagram. That’s how I see your awesome creation! 