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Creamy Broccoli Soup

This is a really quick and easy recipe. It is based on a recipe for cream of broccoli soup from the Martin Shaw Cooks Veggie booklet, an excellent guide packed full of vegan recipes and available for just £1 from Viva.


450g (1lb) broccoli, chopped (approx 1 large one, stalk and florets)
2 tbsp vegetable oil
1 large leek, sliced
1 stick celery, chopped
½ green pepper, chopped
3 cloves garlic, chopped
knob of fresh ginger (approx 1oz), chopped
1 bay leaf
900ml (1½ pint) water
1 tbsp lemon juice


Try adding more ginger (about half the quantity again) for a really tasty broccoli and ginger soup!



Gently fry the leek, celery, pepper, garlic, ginger and bay leaf in the oil for 10 mins until the leek is soft.

Add the broccoli and water. Bring to the boil then simmer with the lid on for about 10 mins.

Take the pan off the heat and leave the soup to cool a little. Remove the bay leaf and then blend the soup until smooth. Pour back into the pan and reheat. Add the pepper and lemon juice and serve. Delicious!