In a large pot, heat the oil. Add minced onion and sauté for 3-4 minutes or until translucent. Meanwhile, dice the celery. Divide broccoli into florets and cut the stem into smaller pieces. Add the chopped broccoli stem and celery into the pot and pour vegetable broth over. Cover with a lid and bring to a boil. Reduce the heat and simmer for 15 minutes or until the broccoli stems are soft.
Then, add broccoli florets, 1 cup of water, salt and pepper. Bring it to a boil again and then simmer on low heat for 5 minutes or until the florets are tender. Turn off the heat and puree the soup until smooth.
Taste it and add more seasoning, if needed!
Serve as is or top it with croutons and drizzle with little olive oil.
Enjoy!
Notes
1 large broccoli = about 5 cups of florets.
Non-vegans can substitute vegetable broth with chicken/Turkey Stock.
You will get 5 healthy portions (1 and a ¼ cup of soup per person) or 4 generous ones out of this recipe. You can easily double it, if needed.
I don’t recommend serving this soup instead of a main meal – it will not be enough for adults.
You’ll find more tips or soup ideas in the post above this recipe card.
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: Broccoli Soup, Easy Soup Recipe
Nutrition Facts
Broccoli & Celery Soup
Amount per Serving
Calories
104
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Sodium
1372
mg
60
%
Potassium
438
mg
13
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
947
IU
19
%
Vitamin C
85
mg
103
%
Calcium
66
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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