Roasted Broccoli Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted broccoli and potatoes blended into a creamy soup with tahini, lemon, and warming spices like cumin. Served with sautéed spinach for depth, it's a hearty vegetable soup that's entirely dairy-free and naturally vegan.
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Nutrition & ingredients
Ingredients
serves 4- 2 lb broccoli (stems and florets chopped - see notes)
- 1 tablespoon olive oil
- 2 teaspoons sea salt (divided)
- 1 medium onion (sliced)
- 1 lemon (sliced)
- 6 cups stock (See notes)
- 4 cloves garlic (peeled and smashed with the side of your knife)
- 2 small russet potatoes (cut into cubes)
- 1-2 teaspoons Aleppo pepper (depending on spice preference - or sub a pinch of cayenne)
- ½ teaspoon cumin
- 2 cups spinach
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 small garlic clove (finely minced)
- ¼ teaspoon sea salt
- 1 pinch cayenne
- 1-2 tablespoons water (to thin)
- Reserved broccoli florets, lemon slices, and Aleppo pepper (to serve)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1588mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1778mg
- Calcium
- 178mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1588MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.