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5 from 1 vote

Creamy Broccoli soup with baked onions - Vegan

A warm, creamy and delicious vegan soup
Course Main Course
Cuisine Greek
Keyword Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 446kcal
Author Pinelopi Kyriazi

Ingredients

For the soup

  • 2 cups broccoli cut into small pieces
  • 2 medium carrots cut into small pieces
  • 1 chopped onion
  • 1 cup vegetable broth
  • 1 cup coconut milk
  • 3 tablespoon flour
  • 2 teaspoon nutritional yeast
  • 2 teaspoon of coconut oil
  • Salt Pepper to taste

For grilled onions

  • 1 onion
  • 2 teaspoon of coconut oil
US - Metric

Instructions

For the soup

  • Prepare your ingredients - cut carrots into small pieces, cut small pieces of broccoli and chop the onion. Heat the coconut oil in a pan. Add the onions, carrots and broccoli. Sauté the vegetables for 10 minutes on medium / low heat.
  • While the vegetables are cooked, prepare the cream. Mix the coconut milk with the flour. Add to vegetable mixture and stir. Slowly the mixture starts to thicken. If not, add 1 teaspoon more of flour. Then add the vegetable broth and nutritional yeast and leave to simmer until all the vegetables are tender, about 15-20 minutes.
  • Allow the mixture to cool for 15 minutes and blend into the blender according to your preferences. If you like a chewy soup blend just for few seconds, otherwise for 1-2 minutes. Moreover, if you want a more thin soup just add some more vegetable stock.

For grilled onions

  • Preheat your oven to 180 degrees. Cut an onion in half and each half in half again. Divide the onions into slices with your fingers. Put them in a baking dish and sprinkle with coconut oil. Mix well and bake for 10-15 minutes until golden brown.
  • Serve the soup and garnish with the baked onions and black pepper, or as you wish.
  • Enjoy! :)

Notes

Tips for the Vegan Creamy Broccoli Soup
  • For vegetable broth, you can make your own or just use the ready-made ones.
    To make the baked onions instead of sauteed, cut an onion in half and then cut each half in half again. Put the pieces in a baking tray, heat up the coconut oil and sprinkle it over the onions. Bake them for 10-15 minutes until golden.
Tips for the Coconut Cream
There two ways you can make the cream.
  • Mix 2tbsp of flour in a cup of coconut milk, or
  • After Sautéing your vegetables, add the flour, mix well with the vegetables and then add the coconut milk.
Both will give you the same delicious result.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 36g | Protein: 9g | Fat: 33g | Saturated Fat: 28g | Sodium: 561mg | Potassium: 932mg | Fiber: 7g | Sugar: 10g | Vitamin A: 11008IU | Vitamin C: 94mg | Calcium: 109mg | Iron: 5mg