Vegan Low Carb Creamy Broccoli Soup

Vegan Low Carb Creamy Broccoli Soup

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It has been freezing in my apartment lately, and all I’ve wanted is to eat rich, warm soup. Usually, my go-to low carb vegan soup is my faux-tato leek soup, but I had approximately zero leeks in my house and somehow even less desire to go out to the store. So, I decided to make a low carb vegan creamy broccoli soup. Who doesn’t love a good broccoli soup? Typically you see more broccoli cheddar type soup recipes out there, but in the interest of keeping this keto-friendly, I opted to leave out any dairy free cheddar substitutes and just make a tasty soup that can hold its own. No cheesy crutches here!Β 

In addition to being vegan, and thus dairy free, this soup is also sugar free, soy free, gluten free and paleo! It’s also AIP friendly, which is pretty awesome, as auto-immune recipes are kind of hard to come by!

Low Carb Vegan Broccoli Soup | Meat Free Keto - A creamy and delicious dairy free, soy free and super simple broccoli soup recipe!

Notes on Making Vegan Low Carb Creamy Broccoli Soup

  • You will note that this recipe calls for celery… do not panic. The end result doesn’t at all have a celery taste!
  • If you’re somehow morally opposed to celery (I get it), you could definitely use a similar amount of cauliflower in its place, though it will add another gram of carbs per serving. Also, this is really not that many extra carbs.
  • The coconut cream doesn’t impart too heavy a coconut taste to this dish! I used the Trader Joe’s, full-fat canned version.
  • If you are allergic to coconut, or just really don’t like it, you could soak a cup of cashews in a cup of hot water, blend it to oblivion, and use it in place of the coconut milk. This will be higher in carbs, but will taste rich, delicious and nuttier than the coconut.
  • I blended this in my Vitamix, but you could also use an immersion blender
  • This entire recipe cost under $7 to make, which isn’t too bad at all. Prices are based on my shopping trip to my local Trader Joe’s. I live in New England, and it’s winter, so everything is pretty expensive. If you live anywhere slightly warmer, this could be even less expensive for you!

Vegan Low Carb Creamy Broccoli Soup

Yield: Lots of yummy vegan soup!

Serving Size: 1/4 recipe

Calories per serving: 200

Fat per serving: 17g

Carbs per serving: 5g net

Protein per serving: 4g

Fiber per serving: 3g

Vegan Low Carb Creamy Broccoli Soup

Ingredients

  • 1 can, full-fat coconut milk (about 1.5 cups)
  • 3 cups celery, chopped
  • 3 cups broccoli florets, chopped
  • 2 cups veggie stock
  • 1/2 tsp onion powder
  • 1/2 tsp garlic pepper
  • salt and pepper to taste
  • red pepper flakes to taste

Instructions

  1. Add everything to a pot on medium heat (minus salt and pepper). Cook for about a half hour, until the celery and broccoli are soft.
  2. Carefully transfer the soup to your heat-safe blender, and process until it reaches the smoothness desired. You could also use an immersion blender!
  3. Now, you eat! Seriously, it's that easy. πŸ™‚

Notes

A delicious creamy, low carb vegan broccoli soup that's soy free, dairy free and super easy to make!

https://meatfreeketo.com/vegan-low-carb-creamy-broccoli-soup/

 


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23 thoughts on “Vegan Low Carb Creamy Broccoli Soup”

  • Sounds yummy! Why would someone be morally opposed to eating celery? Is there something I don’t know or is it a joke? lol! Thanks!

    • Haha, I can’t believe I just saw this now – sorry for the extreme delay! It’s just a joke, because I’m a little bit of a weirdo. πŸ˜€

  • Hi I don’t have celery in the house or cauliflower any suggestions on what I could use for substitutes for these?

    • Hi! You could use more broccoli instead, or even leeks (though they are a bit higher in sugar). Frozen spinach would be another option that is low carb and would still taste delicious!

  • I’m allergic to celery (believe it or not – lettuce, too). Sigh… Do you think I could substitute cucumber for the celery? I’ll probably try it – just thought I would ask ya’ though. Thanks.

    • I believe it! I’m not sure how cucumber would turn out with this. Maybe cauliflower or broccoli instead? I’m curious though – how did the cucumber work?

    • Hi Ellen, good question! You could substitute in any unsweetened non-dairy milk for the coconut cream. The soup won’t be quite as creamy, but will still be delicious!

    • Hi, Liz! This pretty much depends on what brand of coconut milk you use. I’ve noticed that some are more “coconutty” than others. When I make it with the Target brand (Simply Balanced), it doesn’t taste like coconut, though. I hope this helps! πŸ™‚

  • This soup is brilliant, delicious and I’ve made it least 4 times lol. It freezes really well too. Also, I love your cookbook. I just bought it. Thank you for the wonderful recipes!

  • I made this tonight and it was delicious! I would like to make it a little thicker though – do you think I decrease the liquids or add another cup of broccoli?

  • I only found this recipe four days ago and I’ve already made it twice. I just throw in a bag of frozen broccoli and zucchini mix, then whatever low-carb vegetable scraps that I need to use up. It’s filling, healthy, delicious, and is great hot or cold.

    It’s especially delicious with a splash of pickle juice and a bit of Riviera plain coconut milk kefir. Very versatile, thank you for this recipe!

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