Broccoli soup

Sometimes, when I have a lot of leftover vegetables in the fridge, I make this broccoli soup. I prepare it quite often, especially when I want something vegan or when I'm looking for a lighter yet filling soup. I've learned that the part of the broccoli that is usually thrown away is very good when grated. I like that it doesn't require complicated ingredients or special techniques, and everything is cooked in one pot.

Quick info

Total time: 35-40 minutes
Preparation time: about 10 minutes
Cooking time: 25-30 minutes
Servings: 6-8
Difficulty: easy
Vegan recipe, suitable for lunch or dinner

Ingredients

1 piece of broccoli (including the stem)
1/2 can of crushed tomatoes (about 200 g)
1 medium onion
1 large carrot
1 small celery
1 red bell pepper (frozen is also fine)
3 tablespoons of oil
Salt and pepper, to taste
Fresh parsley leaves
Oregano leaves (from vinegar)
About 3 liters of water

Preparation steps

1. Clean and wash all the vegetables. Chop the onion finely. Dice the celery and carrot. Slice the bell pepper, and grate the broccoli stem. Break the broccoli florets by hand or cut them if they are large.

2. In a large pot, add the oil and sauté the onion over medium heat. Add the carrot and celery, and continue to sauté for 2-3 minutes until they soften slightly.

3. Add the crushed tomatoes, then salt and pepper. Let it boil for 2-3 minutes to combine the flavors and thicken the sauce slightly.

4. Pour water into the pot (about 3 liters), stir, and add the sliced bell pepper and grated broccoli stem. Let everything boil over medium heat without a lid for about 15 minutes.

5. After 15 minutes, add the broccoli florets to the pot. Put the lid on and let it boil for another 10 minutes. The broccoli should not be too soft.

6. Finally, turn off the heat and add chopped parsley and oregano leaves from vinegar, to taste.

7. Serve hot, either plain or with bread.

Why I make this recipe often

I return to this soup because it is quick and uncomplicated. It tastes good even without meat, it uses regular vegetables, and I use all of the broccoli, including the stem. It doesn't require broth or concentrated soups. If there are leftovers, I can reheat it the next day without losing much texture.

Tips and variations

Tips

If you want a clearer soup, do not put the lid on from the start and let it simmer slowly.
The broccoli should be added towards the end so it doesn't overcook.
The oregano leaves from vinegar give a special flavor, but don't add too much.
If you have frozen vegetables, you can use them directly without thawing.

Substitutions

The red bell pepper can be replaced with yellow or green.
If you don't have crushed tomatoes, canned tomatoes or fresh grated tomatoes will work.
The oregano leaves can be omitted if you don't have them, or you can use a bit of dried thyme.
The celery can be replaced with parsley root, but the taste will be slightly different.

Variations

You can add diced potatoes if you want a heartier soup.
When serving, you can add a few drops of vinegar, to taste.
For a heartier version, you can add a bit of plant-based cream at the end.
If you are not fasting, you can also add a beaten egg at the end, like in noodle soups.

Serving ideas

Serve hot with fresh bread.
You can add extra greens at the table if you like.
For those who prefer a sour taste, it goes well with extra vinegar or lemon juice at the end.

Frequently asked questions

Can I use only broccoli florets?
Yes, but the grated stem adds consistency and doesn’t stand out separately in the soup.

If I don’t have oregano from vinegar, what should I use?
You can omit it or use fresh herbs like parsley, dill, or a bit of thyme.

Can the soup be frozen?
I do not recommend it, as broccoli loses its texture when frozen and becomes mushy upon reheating.

What type of tomatoes should I use if I don’t have crushed?
Canned tomatoes or peeled tomatoes blended will work.

How long does broccoli boil?
The florets, added towards the end, need about 10 minutes over medium heat.

Nutritional values

Values are approximate for a medium serving:
- 80-100 kcal
- 4 g protein
- 3-4 g fat (from oil)
- 12-15 g carbohydrates

It contains low fat, a lot of fiber, and some vitamins, especially from broccoli and carrot. It is a vegan soup, low in calories, without processed ingredients.

Storage and reheating

It can be stored in the fridge in a covered container for up to 2 days. When reheating, do not let it boil too long, or the broccoli will become too soft. I do not recommend freezing, as the texture of the vegetables suffers. If you added greens at the end, add a bit more when reheating for a fresh taste.

 Ingredients: 1 piece broccoli, 1/2 can crushed tomatoes, 1 medium onion, 1 large carrot, 1 small celery, 1 red bell pepper (I used frozen), 3 tablespoons of oil, salt and pepper to taste, fresh parsley leaves, oregano leaves (from vinegar), about 3 liters of water

 Tags:  broccoli soup fasting recipes