Velvety Vegan Broccoli Oat Soup
This sumptuous vegan soup bursts with flavor and is deceptively rich without a trace of cream. Crafted from fresh broccoli and wholesome oatmeal, this hearty dish is a delightful blend of nutrition and taste. Perfectly suited for a comforting dinner, it's not only low-guilt but also packed with vitamins and fiber that everyone will love. Inspired by the Moosewood cookbook, this recipe transforms simple ingredients into a delightful meal that nourishes the body and soul.
4
Servings
105
Calories
13
Ingredients
Ingredients
Canola oil
1 tablespoon (or other vegetable oil)
Onions
2 cups (chopped)
Celery
1/4 cup (diced)
Garlic
2 cloves (minced)
Salt
1/2 teaspoon
Broccoli
2 stalks (cut into florets and stems chopped into 2 cups)
Water or vegetable stock
4 1/2 cups
Quick-cooking oatmeal
1/3 cup
Fresh lemon juice
1 tablespoon
Dried dill
1 teaspoon
Black pepper
1/2 teaspoon
Fresh chives
to taste (minced)
Lemon slice
as desired (paper thin, for garnish)
Instructions
1
In a large soup pot, heat the canola oil over medium heat. Add the chopped onions, diced celery, minced garlic, and salt. Cook, covered, for 10 minutes, stirring frequently until the onions become translucent.
2
While the onions are cooking, rinse the broccoli thoroughly. Cut the stalks into small pieces and separate the florets. Set aside 1 cup of the florets for later.
3
Once the onions are clear, add 4 cups of water or vegetable stock to the pot along with all the chopped broccoli (except the reserved florets). Cover the pot and bring to a boil.
4
Reduce the heat and let it simmer for about 5 minutes until the broccoli starts to soften.
5
Stir in the quick-cooking oatmeal and continue to simmer gently for another 10 minutes, stirring often, until the broccoli is tender and the soup thickens slightly.
6
Remove the pot from the heat and stir in the fresh lemon juice, dried dill, and black pepper. Using a blender, puree the soup in batches until it reaches a smooth consistency.
7
In a separate small saucepan, bring the remaining 1/2 cup of water to a boil. Add the reserved broccoli florets and cook, covered, for about 3-5 minutes, until they are bright green and crisp-tender.
8
Finally, incorporate the cooked florets along with their cooking water back into the pureed soup.
9
Garnish each bowl with a slice of lemon and a sprinkle of minced chives as desired. Serve hot and enjoy your velvety vegan broccoli oat soup!
Nutrition Information
2.5g
Fat
17.5g
Carbs
3g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Vegan Broccoli Oat Soup?
It is a nutrient-dense, creamy soup made from fresh broccoli and oatmeal that provides a rich texture without using dairy or cream.
Is this recipe entirely vegan?
Yes, the recipe uses only plant-based ingredients such as vegetable oil, broccoli, oats, and vegetable stock.
How many calories are in one serving?
Each serving contains approximately 105 calories.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
What makes the soup velvety without cream?
The combination of quick-cooking oatmeal and pureed broccoli creates a thick, creamy consistency naturally.
Can I use a different oil than canola oil?
Yes, you can use any other vegetable oil for sautéing the onions and garlic.
What vegetables are needed for the base?
The base is made using chopped onions, diced celery, and minced garlic.
How long should I cook the onions?
Sauté the onions, celery, and garlic covered for 10 minutes until the onions are translucent.
How do I prepare the broccoli?
Rinse the broccoli, cut the stalks into small pieces, and separate the florets, reserving 1 cup of florets for later.
How much broccoli is required?
The recipe calls for 2 stalks, which should equal about 2 cups of chopped stems and florets.
Can I use vegetable stock instead of water?
Yes, you can use 4 cups of either water or vegetable stock for the soup base.
When do I add the oatmeal?
Add the quick-cooking oatmeal after the broccoli has simmered for 5 minutes.
How long does the oatmeal need to cook?
Simmer the soup for about 10 minutes after adding the oats until the broccoli is tender and the soup thickens.
What seasonings are used in the soup?
The soup is seasoned with salt, dried dill, black pepper, and fresh lemon juice.
How do I achieve a smooth consistency?
Use a blender to puree the soup in batches after it has finished simmering.
What do I do with the reserved broccoli florets?
Boil them separately in 1/2 cup of water for 3-5 minutes until crisp-tender, then add them to the pureed soup.
Should I discard the water used to cook the florets?
No, incorporate the florets along with their cooking water back into the pureed soup to maintain flavor and nutrients.
What is the recommended garnish?
Garnish each bowl with a paper-thin slice of lemon and a sprinkle of minced fresh chives.
What type of oats should I use?
The recipe specifically calls for quick-cooking oatmeal to ensure it softens and thickens the soup properly.
Is there any cholesterol in this soup?
No, this recipe is cholesterol-free.
How much protein is in each serving?
Each serving provides 3 grams of protein.
How much fiber does this soup contain?
There are 2.5 grams of fiber per serving.
What is the fat content of this recipe?
The soup is low in fat, containing only 2.5 grams per serving.
How many carbohydrates are in a serving?
There are 17.5 grams of carbohydrates per serving.
Where did the inspiration for this recipe come from?
This recipe was inspired by the Moosewood cookbook.
Is this soup a good source of vitamins?
Yes, it is packed with vitamins and minerals from the fresh broccoli and vegetables.
Can I use fresh dill?
The recipe calls for dried dill, but fresh dill can be used if you adjust the quantity to your taste.
How much garlic is used?
The recipe uses 2 cloves of minced garlic.
Is this soup suitable for a light dinner?
Yes, it is a low-guilt, hearty dish perfect for a comforting and healthy dinner.
Can I store and reheat this soup?
Yes, this soup can be stored in the refrigerator and reheated on the stove over low heat.