Broccoli soup is a wonderful vegan soup that I come back to at any time of the year. It is a perfect, easy soup recipe when I’m down with the flu or when the weather is cold and all I want to do is cozy up with a warm bowl of soup. Besides that, I enjoy making this creamy Broccoli soup during spring or summer because it is delicious and quick to make.
One of the reasons I love this vegan Broccoli soup is that I only need five or fewer ingredients to create this delicious anti-inflammatory soup. It is a completely low fat soup recipe, and extremely light for digestion because it is dairy-free and gluten-free.
I even have a fun memory tied to this soup. The last time I made it was the day after my husband and I went to a Guns N’ Roses concert. It was amazing, with lots of dancing and singing, which resulted in sore throats and a loss of our voices. I made this soup the next day. It tasted wonderful, and it helped with our sore throats. So from now on, I will always remember the Guns’n’Roses concert whenever I make this soup.
Ingredients
There are only a few ingredients needed to cook this wonderful vegan soup.
- Broccoli with florets and stalks (if you do not have fresh broccoli, you can substitute it with frozen broccoli)
- Parsley flakes
- Water
- Salt
- Black pepper – for giving spiciness to the meal (if you don’t like spicy, or you can’t eat pepper, you can omit it. It will not affect the meal)
Equipment
- Pot
- Potato peeler
- Utility knife
- Cutting board
- Measuring cups and spoons
- Immersion handheld blender
- Stand blender
- Air-tight containers
How to make no onion no garlic Broccoli Soup?
Here is an overview of the no onion no garlic Broccoli soup recipe with step-by-step photos. Check out the full ingredients & instructions in the recipe card below.
Peel and cut broccoli stalks into cubes, and separate broccoli florets.
Simmer only broccoli stalks, then later add broccoli florets and simmer a few minutes more until tender.
Puree the soup, taste it, adjust the seasoning, and serve it hot.
How to puree the soup in a stand blender?
Stand blenders are amazing kitchen accessories, but when it comes to pureeing the soup, it can be tricky and dangerous because you can accidentally burn yourself. So please keep in mind that everything is burning hot, and please take care while you are making the soup. And definitely do not rush with pureeing the soup with a stand blender.
Safety note: when pureeing the soup, you have to allow the steam to escape while you are pureeing the soup. Some lids have a design that allows the steam to escape, but unfortunately, not all of them have this function. If your lid does not allow the steam to escape, then you will have to remove the center piece so the steam can escape, not build the pressure in the blender, and explode. Importantly, after you remove the center, cover the hole with a tea towel, and hold it for the edges that are away from the hole. Never cover the hole with your hand because the steam is hot, and you will burn yourself.
Here are my tips & tricks about pureeing the soup with a stand blender.
- You will definitely want to puree the soup in batches. You definitely do not want to overfill the stand blender because it will explode and mess your kitchen with the soup, and you can get hurt by hot soup. So, blend in batches.
- When pureeing the soup, be sure to add enough liquid to the broccoli florets. Do not skip adding enough liquid to the broccoli. It will puree the soup and mix the broccoli with the liquid.
- After you finish pureeing one batch of soup, transfer it to a heat-proof pitcher or another pot. Then, continue pureeing until you puree everything.
How to make puree soup with an immersion handheld blender if you only have a non-stick pot?
Non-stick pots are amazing because you can cook things without using too much oil, and food doesn’t stick to them. They are all wonderful until you have to make puree soup. Pureeing a soup with an immersion handheld blender in a non-stick pot is a recipe for disaster. I made this mistake a decade ago and destroyed my mum’s non-stick pot when I was making puree soup. The blender destroyed the coating, creating scratches, and my soup was full of non-stick pot pieces. This event taught me that you should never use a handheld blender when pureeing the soup in a non-stick pot.
Here is my advice on how to make puree soup if you only have a non-stick pot.
After the vegetables are cooked, let them cool down for 5 to 10 minutes. Transfer vegetables with only a part of the water to a heat-safe large bowl, and puree the vegetables there with an immersion handheld blender. Then transfer back to the pot and stir it with a wooden spoon until combined. The trick is to wait until the vegetables cool down a bit so they will not burn you.
How to store it?
Refrigerator
Store allium-free Broccoli soup in an air-tight container for up to 4 days.
Freezer
You can freeze this no onion no garlic Broccoli Soup. You can store it in freezer bags (leave some empty space because soup will expand as it freezes), or an air-tight container (important! Do not fill the soup till the edge of the container, leave about ¼ or ⅓ empty space because soup will expand as it freezes, so it will not break your container.)
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Broccoli Soup
Ingredients
- 1 lb fresh broccoli with stalks 450g
- 1 teaspoon parsley flakes
- salt to taste
- black pepper to taste optional
- 4 cups water 1l
Instructions
- Wash the broccoli and separate the florets from the stems. Cut the florets in half and then peel the stems and chop them into medium-sized cubes.
- Add the chopped broccoli stems to a pot or Dutch oven along with water, parsley flakes, and salt. Cover with a lid and place it on the stove over medium heat. Once the soup comes to a boil, simmer it for 15 to 20 minutes. Then add broccoli florets, and simmer the soup for an additional 5 to 7 minutes or until fork-tender.
- Remove from the heat and use an immersion handheld blender or a stand blender to puree the soup until smooth. Add pepper if you are using it, and stir it to combine. Taste and adjust the seasoning if necessary. If the soup is too thick, add a splash of water and stir. If you prefer a thicker soup, simmer a little longer until it reaches your desired consistency.
- Serve the soup hot with croutons, or without them as a gluten-free option.
Notes
Need more recipe ideas?
Check out these recipes:
- Healthy Chicken Salad Bowl
- Greek Chicken Wraps
- No Onion Tomato Soup
- Low FODMAP Chicken & Mushroom Ragout
- No Onion No Garlic Split Peas Soup
If you need more recipes, check out my meal plan! There you will find 20 unpublished no onion no garlic recipes! Get exclusive recipes without onion & garlic and cheer up your dinner time with delicious meals!
