A warm, creamy broccoli soup that blends flavor, nutrition, and comfort perfect for weeknights or cozy weekends.

Scale

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

4 cups broccoli florets

1 potato, peeled and diced (optional)

3 cups low-sodium vegetable broth

1/2 cup oat milk or coconut milk

Salt and pepper to taste

1/4 cup nutritional yeast or shredded cheddar (optional)

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Heat olive oil in a pot over medium heat. Add chopped onions and sauté until translucent.

Stir in garlic and broccoli. Cook for 1 minute until fragrant.

Add potato (if using) and pour in vegetable broth. Bring to a boil.

Reduce heat and simmer for 10–12 minutes, until vegetables are soft.

Blend until smooth using an immersion or high-speed blender.

Add oat milk and season with salt, pepper, and optional nutritional yeast or cheese.

Serve hot with toppings of choice.

Use frozen broccoli if fresh isn’t available.

For extra creaminess, stir in a splash of coconut milk before serving.

Store leftovers in the fridge for 4 days or freeze for up to 3 months.