Roasted Broccoli Soup
Roasted broccoli soup is full of deep garlicky roasted vegetable flavour and thickened up with white beans to keep it dairy free and add some protein. Just 5 simple ingredients and under 40 minutes of cook time this vegan soup is perfect for any night of the week
Servings: 4 servings
Calories: 194kcal
Equipment
- sheet pan
Ingredients
- 1 large bunch broccoli (florets and stems)
- 1 Tablespoon Olive oil
- 3 cloves Garlic
- 1 Onion quartered
- 1 can cannellini beans drained
- 6 cups vegetable stock
- sea salt and pepper
Instructions
- Preheat your oven to 450℉
- Chop the broccoli into bite sized chunks and place in a large bowl along with the diced onion, oil and garlic. Season with salt and pepper, then toss until the vegetables are evenly coated.
- Place the vegetables on a large baking sheet, ensuring that there is as much space as possible between pieces. Roast for 20 mins
- Remove the vegetables from the baking tray, and place into a soup pot aloing with the vegetable stock. Bring the pot to a boil, then simmer for 10 minutes.
- Using an immersion blender, blend the soup in the pot until it reaches your desired consistency. If you do not have an immersion blender, you can also do this with a regular blender but you will need to blend the soup in two batches.
Nutrition
Calories: 194kcal | Carbohydrates: 35g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 1698mg | Potassium: 530mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1699IU | Vitamin C: 138mg | Calcium: 148mg | Iron: 4mg