Easy Broccoli Cream Soup

This is a recipe to try when all you can do is put ingredients into a pot and sit cross-legged in your kitchen to wait.

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There is really nothing much to do, and the result is a creamy, smooth, and satisfying soup.

Here is what you need:

  • 2 heads of broccoli (I usually buy them without the stem because it’s cheaper, but feel free to use the stem too)
  • 2 cups of almond milk
  • 1 pinch of ground nutmeg
  • 1 cube of vegetable stock
  • water

Here is what you do:

  1. With your fingers (or a knife if you feel that way), separate the broccoli florets into your pot.
  2. Add water until you reach 3/4 of the height of the broccoli, and add the rest of the ingredients. Your broccoli should be almost covered in liquid.
  3. Bring to a boil, then reduce the heat to a medium and let simmer until the broccoli is tender. Give everything a stir.
  4. Remove from the stove and blend using a magic wand mixer until everything is smooth.

That’s all there is to it!

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I have been enjoying this soup a lot lately, and don’t seem to get tired of it. It is creamy, but not heavy: go plant milk!

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A great add-on to this are hemp seeds, sprouts or micro-greens to garnish.

This is so easy, you have no excuse not to try it out! Let me know what you think of it when you do!

Published by The Lighthearted Kitchen

Check out my blog for some really nice recipes and our tips on being gluten-free, vegan and healthy! http://mylightheartedkitchen.com

9 thoughts on “Easy Broccoli Cream Soup

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