Easy Vegan Broccoli Soup Low Fat Recipes

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VEGAN CREAM OF BROCCOLI SOUP



Vegan Cream of Broccoli Soup image

This healthy, vegan cream of broccoli soup is the perfect answer to cold fall days. All the flavour and nutrition with none of the fat and calories. It's delicious, nourishing and comfort food all the way.

Provided by Deryn Macey

Categories     Soup

Time 30m

Yield 5

Number Of Ingredients 8

2 small or 1 large white onion, diced (300 g, approx. 2 cups)
4 cloves garlic, minced (20 g)
2 carrots, peeled and chopped (175 g, approx. 1 cup)
2 ribs celery, chopped (75 g, approx. 1 cup)
6 cups chopped broccoli (450 g)
3 cups vegetable stock (750 mL)
1 cup dairy-free milk (250 mL)
salt and pepper, to taste

Steps:

  • Season with salt and pepper, if needed. Serve right away.

Nutrition Facts : ServingSize 1, Calories 56 calories, Sugar 5.6 g, Fat 0.6 g, Carbohydrate 13.5 g, Fiber 4.4 g, Protein 3.4 g

VEGAN CREAM OF BROCCOLI SOUP



Vegan Cream of Broccoli Soup image

We achieved ultimate creaminess without the cream by adding a Yukon gold potato to this low-fat, heart-healthy soup. The nutritional yeast, with its satisfying nuttiness, does a great job standing in for cheese; look for it in health and specialty foods stores.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 cup chopped onion (from about 1/2 medium onion)
Kosher salt
1/2 cup chopped celery (from about 1 medium stalk)
1 clove garlic, smashed
Freshly ground black pepper
2 medium Yukon gold potatoes, peeled and diced (about 3/4 pound)
4 cups broccoli florets
1/2 cup unsweetened soy milk
1/4 cup nutritional yeast
1/4 teaspoon freshly grated nutmeg

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoon salt, raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the potatoes are tender, about 15 minutes. Add the broccoli, cover and cook until the broccoli is bright green, about 5 minutes.
  • Transfer the soup to a blender; add the soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste.

EASY VEGAN BROCCOLI SOUP (LOW FAT)



Easy Vegan Broccoli Soup (Low Fat) image

A deliciously easy vegan broccoli soup that's silky smooth and low fat. Only four ingredients, quick cook time and loads of flavor to make a warming bowl of goodness.

Provided by Janelle Hama

Categories     Soup

Time 20m

Number Of Ingredients 4

750 grams Broccoli (chopped small)
3 medium Potatoes (peeled and chopped small)
1 teaspoon Black Pepper (freshly cracked)
5 Cups Vegetable stock (or enough to just cover veggies)

Steps:

  • In a tall pot, over hight heat, boil potatoes, vegetable stock for 5 minutes.
  • Add broccoli and pepper, cook for another 10 minutes. Turn off heat.
  • Allow pot to stand for 10 minutes. Then pour contents into a blender and blend until completely smooth. Serve warm.

Nutrition Facts : Calories 203 kcal, Carbohydrate 44 g, Protein 9 g, Fat 1 g, SaturatedFat 1 g, Sodium 1247 mg, Fiber 9 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

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  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
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