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Broccoli Soup With Cauliflower (Vegan)
Rini
Creamy Vegan Broccoli Soup with Cauliflower
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Soup
Cuisine
American
Servings
2
bowls
Calories
593
kcal
Ingredients
1x
2x
3x
2
cups
broccoli florets
1
cup
cauliflower florets
1
cup
roughly chopped onions
3
cloves
garlic
4
slices
ginger
½
Tbsp
red chili pepper powder
(extra hot)
½
tsp
sea salt
(for roasting the veggies)
½
tsp
kosher salt
(to flavor the soup)
¼
cup
extra virgin olive oil
1
cup
water
1½
cup
lite coconut milk
¼
tsp
black pepper
optional, freshly ground
2
tsp
lime juice
freshly squeezed
Instructions
Preheat oven to 475 degrees.
In a bowl, add broccoli, cauliflower, onions, garlic, ginger, red chili pepper, sea salt and oil
Mix well and spread them out on a baking tray
Place in the oven and roast for about 20 minutes or until the broccoli and cauliflower crowns are browned
Remove from the oven and let them cool for about 5 minutes
Add the roasted veggies into a blender.
Add water and blend on high speed until the soup is very smooth
Transfer the contents into a medium pan and set the heat to medium-high
Add lite coconut milk, salt, pepper and bring to a boil
Mix the lime juice before serving
Nutrition
Serving:
4
g
Calories:
593
kcal
Carbohydrates:
52
g
Protein:
7
g
Fat:
40
g
Saturated Fat:
15
g
Sodium:
1996
mg
Potassium:
1290
mg
Fiber:
7
g
Sugar:
6
g
Vitamin A:
1160
IU
Vitamin C:
118.3
mg
Calcium:
99
mg
Iron:
2.5
mg
Keyword
Easy vegan soups, How to make broccoli soup
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