This budget-friendly, vegan recipe includes homemade croutons that add major crunch to puréed soup. Enjoy this for lunch or as a light dinner.
Ingredients
- 4 thin slices bread cut into ¼-inch cubes
- 3 tbsp vegetable oil, divided
- 1 medium onion, chopped
- 3 celery stalks, thinly sliced
- 1 large head broccoli
- 3 cloves garlic, chopped
- 1 (32 oz) container low-sodium vegetable broth
Steps
- Preheat oven to 400°F. In a medium bowl, toss the bread cubes with 1 tbsp oil and season with salt and pepper. Spread out on a parchment-lined sheet pan. Bake 8–10 min., until golden brown and crispy, stirring once halfway through. Remove from oven.
- Meanwhile, in a large pot, heat remaining 2 tbsp oil on medium. Add the onion and celery. Season with salt. Cook 6–7 min., until vegetables begin to soften, stirring occasionally.
- While onion cooks, cut the broccoli into small florets. Cut and remove peel from broccoli stems. Slice stems.
- Add garlic to pot and cook 2 min., until golden, stirring often. Add broccoli florets and stems and broth. Partially cover and heat to a boil on high. Reduce heat and simmer 15 min., until broccoli is very tender.
- With immersion blender, purée soup. Season with salt and pepper to taste. Serve soup topped with croutons.
This recipe is
- Vegetarian
- Vegan
- Nut-free
- Dairy-free
- Egg-free
- Lactose-free
Tags
- Dairy Free
- vegetarian
- Budget Friendly
- Nut Free
- Vegan
- $10 Meals
- guiding star
- January 2021
- Lactose Free
- Egg Free
Nutrition information
- Calories 265kcal 13%
- Fat 12.0g 18%
- Saturated fat 2.0g 10%
- Carbs 34.0g 11%
- Sodium 348mg 15%
- 7.0g sugar
- 7.0g fiber
- 7.0g protein
- 0mg cholesterol
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