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Creamy Broccoli Soup

Vegan Broccoli soup

It’s October! Fall has officially started, the temperatures have cooled off and I am writing this post from underneath a blanket on the couch, with a cup of hot tea in hand, a candle burning on the table and a dark & chilly evening unfolding outside.

These are the days when you appreciate all the good and lovable things about fall – wearing your favorite coats & scarves again for the first time, seeing the colorful leaves lit up by the sunlight, breathing in the refreshingly chilly air when you leave the house in the morning, and savouring a warm bowl of soup after coming back inside.

Soup season has started – at least in my house – and I wanted to share a recipe, which has become one of my favorites. This creamy broccoli soup is so simple to make, but tastes so rich and nourishing that it easily gives you all the energy you need to get you through the first few cold fall days.

Vegan Broccoli soup Vegan Broccoli soup Vegan Broccoli soup

Ingredients (4 servings):

  • 1 head of broccoli
  • 2 medium potatoes
  • 2 carrots
  • 1 onion
  • 1 clove of garlic
  • 150 ml oat cream
  • 200 ml oat milk
  • 400 ml veggie broth
  • 3 tbsp flour
  • olive oil
  • salt & pepper to taste


  1. Chop the broccoli, potatoes, carrots, onion & garlic into small pieces.
  2. In a pot, heat some olive oil and add the broccoli, potatoes, carrots, onion & garlic. Sauté for a few minutes.
  3. Now sprinkle the vegetables with the flour, mix well and then add the broth. Mix in the oat cream & milk so that the veggies are almost completely covered with it.
  4. Simmer for 20 – 25 minutes or until veggies are tender. Then puree the soup with a hand mixer to your preferred consistency. Salt & pepper to taste.

Zutaten (4 Portionen):

  • 1 Kopf Brokkoli
  • 2 mittelgroße Kartoffeln
  • 2 Karotten
  • 1 Zwiebel
  • 1 Knoblauchzehe
  • 150 ml Hafersahne
  • 200 ml Hafermilch
  • 400 ml Gemüsebrühe
  • 3 EL Mehl
  • Olivenöl
  • Salz & Pfeffer


  1. Brokkoli, Kartoffeln, Karotten, Zwiebeln & Knoblauch klein schneiden.
  2. Etwas Olivenöl in einem großen Topf erhitzen. Dann Brokkoli, Kartoffeln, Karotten, Zwiebeln & Knoblauch hineingeben und ein paar Minuten bei geringer – mittlerer Hitze erwärmen.
  3. Nun das Mehl über das Gemüse streuen und vermischen. Die Brühe hinzufügen und Hafersahne und -milch hinzugeben, sodass das Gemüse fast komplett mit Flüssigkeit bedeckt ist. Alles gut umrühren.
  4. 20 – 25 Minuten köcheln, bis das Gemüse weich ist. Dann alles mit einem Stabmixer pürieren, bis es die gewünschte Konsistenz erreicht hat. Mit Salz & Pfeffer abschmecken.






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