Vegan Broccoli Soup

This was a busy, crazy, wonderful week for me. As a counseling intern, and a graduate student a year off from graduation, I am finally getting practical experience counseling clients. With all that was going on from class to interning during the week, I had little room in my head for new recipes. I noticed that in the hustle and bustle, my eating was taking a back seat. I was not eating nearly as much I should have been, and cooking even less. Now that the weekend has come, I wanted my first meal in to be extremely nutritious! This soup packed with broccoli, carrots, onion, garlic and celery is definitely that. I hope you enjoy this as much as I did.


1 pound of broccoli

2 chopped carrots

2-3 chopped celery stalks

4 cups of vegetable broth

1 onion diced

4 garlic cloves diced

1/4 teaspoon of salt

1/4 teaspoon of pepper

A dash of onion powder

A dash of garlic powder

A sprig of rosemary to top (optional)

2 tablespoons of vegetable oil


In a medium sized pot pour in your vegetable oil, and diced onion and garlic. Push around your onion and garlic at the bottom of the pot, until they are lightly browned and fragrant. Next pour in your vegetable broth, and then your chopped uncooked veggies, salt, and pepper. Bring your broth to a boil, and let simmer until the vegetables are softened 8-10 minutes. Transfer your broth to a blender, and blend until smooth. Place your soup back into the pot to keep warm, and add in your garlic and onion powder to taste.

Serve with fresh bread (for dipping!) and enjoy!