End-of-Summer Fridge Clean-Out Broccoli Soup by @jessicainthekitchen

Name: End-of-Summer Fridge Clean-Out Broccoli Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 160 g Celery ribs, diced; 150 g Carrots medium, diced; 100 g Red Onion large, diced; 500 g Broccoli large; 300 g Zucchini large; 230 g Shiitake Mushrooms; 45 g Garlic roasted; use half if you're not a big garlic fan; 830 ml Vegetable Broth start with 3, add up to 4 to thin if needed; 720 ml Hearty Greens choice of spinach, kale or chard; 2 g Oregano; 3 g Salt to taste; 0.5 g Pepper to taste; 14 g Vegan Butter; 7 ml Oil; 180 ml Vegan Coconut Cream optional, ½-1 cup, or substitute plant-based milk, for extra creaminess; 50 g Grilled Cheese Croutons optional topping

6 servings

🥬

160 g

Celery

🥕

150 g

Carrots

🧅

100 g

Red onion

🥦

500 g

Broccoli

🥒

300 g

Zucchini

🍄

230 g

Shiitake mushrooms

🧄

45 g

Garlic

🍲

830 ml

Vegetable broth

🥬

720 ml

Hearty greens

🌿

2 g

Oregano

🧂

3 g

Salt

⚫

0.5 g

Pepper

🧈

14 g

Vegan butter

🫗

7 ml

Oil

🥥

180 ml

Vegan coconut cream

🍞

50 g

Grilled cheese croutons

Preheat
Preheat the oven to 400°F (200°C).
Spread
- broccoli
- zucchini
- shiitake mushrooms
Spread broccoli, zucchini, and shiitake mushrooms on the baking tray.
Roast
- broccoli
- zucchini
- shiitake mushrooms
Roast the vegetables for 30 minutes until tender and browned.
Dice
- celery
- carrots
- red onion
Dice the celery, carrots, and red onion.
Heat
- vegan butter
- olive oil
Heat vegan butter and olive oil in the large pot over medium heat.
Add
- celery
- carrots
- red onion
Add celery, carrots, red onion, salt, and black pepper to the pot.
Sauté
- celery
- carrots
- red onion
Sauté the vegetable base for 5 minutes, stirring occasionally.
Stir
- dried oregano
- kale
Stir dried oregano and 1 cup of kale into the pot.
Cook
- kale
Cook for 3 to 5 minutes until the kale wilts.
Add
- broccoli
- zucchini
- shiitake mushrooms
Add the roasted vegetables, roasted garlic, and 3 cups of vegetable broth.
Simmer
- vegetable broth
Bring the soup to a simmer and cook for 5 to 20 minutes.
Add
- kale
Add the remaining 2 cups of kale to the soup.
Blend
- celery
- carrots
- red onion
Blend the soup until completely smooth.
Blend
- vegetable broth
Blend in up to 1 additional cup of vegetable broth if a thinner soup is desired.
Stir
- coconut cream
Stir in coconut cream until the soup is silky.
Serve
- grilled cheese croutons
Serve the soup topped with grilled cheese croutons.

End-of-Summer Fridge Clean-Out Broccoli Soup by @jessicainthekitchen

6 servings

🥬

160 g

Celery

🥕

150 g

Carrots

🧅

100 g

Red onion

🥦

500 g

Broccoli

🥒

300 g

Zucchini

🍄

230 g

Shiitake mushrooms

🧄

45 g

Garlic

🍲

830 ml

Vegetable broth

🥬

720 ml

Hearty greens

🌿

2 g

Oregano

🧂

3 g

Salt

⚫

0.5 g

Pepper

🧈

14 g

Vegan butter

🫗

7 ml

Oil

🥥

180 ml

Vegan coconut cream

🍞

50 g

Grilled cheese croutons

Preparation Steps

Step 1/16
Preheat the oven to 400°F (200°C).
Step 2/16
Spread broccoli, zucchini, and shiitake mushrooms on the baking tray.
🥦broccoli
🥒zucchini
🍄shiitake mushrooms
🍳baking tray
Step 3/16
Roast the vegetables for 30 minutes until tender and browned.
🥦broccoli
🥒zucchini
🍄shiitake mushrooms
🍳baking tray
Step 4/16
Dice the celery, carrots, and red onion.
🥬celery
🥕carrots
🧅red onion
🔪knife
🪵cutting board
Step 5/16
Heat vegan butter and olive oil in the large pot over medium heat.
🧈vegan butter
🫒olive oil
🍲large pot
Step 6/16
Add celery, carrots, red onion, salt, and black pepper to the pot.
🥬celery
🥕carrots
🧅red onion
🧂salt
⚫black pepper
🍲large pot
🥄wooden spoon
Step 7/16
Sauté the vegetable base for 5 minutes, stirring occasionally.
🥬celery
🥕carrots
🧅red onion
🍲large pot
🥄wooden spoon
Step 8/16
Stir dried oregano and 1 cup of kale into the pot.
🌿dried oregano
🥬kale
🍲large pot
🥄wooden spoon
🥄measuring cups
🥄measuring spoons
Step 9/16
Cook for 3 to 5 minutes until the kale wilts.
🥬kale
🍲large pot
🥄wooden spoon
Step 10/16
Add the roasted vegetables, roasted garlic, and 3 cups of vegetable broth.
🥦broccoli
🥒zucchini
🍄shiitake mushrooms
🧄roasted garlic
🍲vegetable broth
🍲large pot
🥄wooden spoon
🥄measuring cups
Step 11/16
Bring the soup to a simmer and cook for 5 to 20 minutes.
🍲vegetable broth
🍲large pot
🥄wooden spoon
Step 12/16
Add the remaining 2 cups of kale to the soup.
🥬kale
🍲large pot
🥄measuring cups
Step 13/16
Blend the soup until completely smooth.
🥬celery
🥕carrots
🧅red onion
🥦broccoli
🥒zucchini
🍄shiitake mushrooms
🧄roasted garlic
🍲vegetable broth
🥬kale
Step 14/16
Blend in up to 1 additional cup of vegetable broth if a thinner soup is desired.
🍲vegetable broth
🥄measuring cups
Step 15/16
Stir in coconut cream until the soup is silky.
🥥coconut cream
🍲large pot
🥄wooden spoon
🥄measuring cups
Step 16/16
Serve the soup topped with grilled cheese croutons.
🍞grilled cheese croutons

Composition

Ingredients

Types

Vegetables, Fungi, Broth, Seasoning, Plant-based fats, Bread, Dairy

Ingredients

Celery, Carrots, Red onion, Broccoli, Zucchini, Shiitake mushrooms, Garlic, Vegetable broth, Hearty greens, Oregano, Salt, Pepper, Vegan butter, Oil, Vegan coconut cream, Grilled cheese croutons

Notes

Celery (ribs, diced), Carrots (medium, diced), Red onion (large, diced), Broccoli (large), Zucchini (large), Garlic (roasted, use half if you're not a big garlic fan), Vegetable broth (start with 3, add up to 4 to thin if needed), Hearty greens (choice of spinach, kale or chard), Salt (to taste), Pepper (to taste), Vegan coconut cream (optional, ½-1 cup, or substitute plant-based milk, for extra creaminess), Grilled cheese croutons (optional topping)

Allergens

celery, soy, gluten, milk

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

235 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 27g, Fat: 13g, Fiber: 8g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 790mg, Calcium: 110mg, Iron: 2.8mg, Sodium: 620mg

Vitamins

Vitamin A: 750mcg RAE, Vitamin C: 125mg, Vitamin K: 290mcg, Folate: 110mcg DFE

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

baking tray, large pot, knife, cutting board, wooden spoon, measuring cups, measuring spoons

Appliances

Oven, Blender, Stove

Type

Type Of Dish

Soup, Main Course

Occasions

Lunch, Dinner, Meal Prep, Autumn

Origin

Source

Platform

instagram

Original Creator

@jessicainthekitchen

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Creamy, Silky, Thick

Flavors

Savory, Earthy, Garlicky, Herbal, Roasted

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 120 min (Cool the soup promptly; do not leave it out longer than 2 hours.), fridge : 4 days (Store cooled soup in an airtight container.), freezer : 90 days (Freeze in airtight portions; thaw overnight in the refrigerator and reheat gently.)

160 g

Celery

150 g

Carrots

100 g

Red onion

500 g

Broccoli

300 g

Zucchini

230 g

Shiitake mushrooms

45 g

Garlic

830 ml

Vegetable broth

720 ml

Hearty greens

2 g

Oregano

3 g

Salt

0.5 g

Pepper

14 g

Vegan butter

7 ml

Oil

180 ml

Vegan coconut cream

50 g

Grilled cheese croutons

160 g

Celery

150 g

Carrots

100 g

Red onion

500 g

Broccoli

300 g

Zucchini

230 g

Shiitake mushrooms

45 g

Garlic

830 ml

Vegetable broth

720 ml

Hearty greens

2 g

Oregano

3 g

Salt

0.5 g

Pepper

14 g

Vegan butter

7 ml

Oil

180 ml

Vegan coconut cream

50 g

Grilled cheese croutons

Preparation Steps

Step 1/16

Step 2/16

Step 3/16

Step 4/16

Step 5/16

Step 6/16

Step 7/16

Step 8/16

Step 9/16

Step 10/16

Step 11/16

Step 12/16

Step 13/16

Step 14/16

Step 15/16