This vegan vegetable soup is a cream of broccoli with barley. Tastes great served with bagel chips. Place 3 or 4 bagel chips at the base of the bowl and pour the soup over top.

JW
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Combine water, 3 cups broccoli, celery, onion, carrot, garlic, rosemary, and thyme in a large pot over medium heat. Cook until vegetables are tender, 20 to 30 minutes. Add remaining 1 cup broccoli and continue cooking until just tender, about 5 minutes more. Remove soup from heat.

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  • Puree soup using an immersion blender. Return pot to medium heat. Add barley and coconut milk. Cook until barley is tender but still firm to the bite, about 10 minutes more. Season with salt and pepper.

Cook's Note:

If you don't have an immersion blender, you can carefully blend the soup in a blender or food processor.

Nutrition Facts

249 calories; 5.8 g total fat; 0 mg cholesterol; 112 mg sodium. 43.2 g carbohydrates; 8.2 g protein; Full Nutrition


Reviews (2)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/26/2018
Loved this.. just had the last bit of this for dinner. My only change was the barley.. mine was not the quick cooking kind so I just made it separately and added a scoop. Will make this again.. the coconut milk in this is delicious

Most helpful critical review

Rating: 5 stars
01/26/2018
Loved this.. just had the last bit of this for dinner. My only change was the barley.. mine was not the quick cooking kind so I just made it separately and added a scoop. Will make this again.. the coconut milk in this is delicious
2 Ratings
  • 5 star values: 2
Rating: 5 stars
01/26/2018
Loved this.. just had the last bit of this for dinner. My only change was the barley.. mine was not the quick cooking kind so I just made it separately and added a scoop. Will make this again.. the coconut milk in this is delicious
Rating: 5 stars
02/25/2019
This was awesome! Here are some changes I made: I used low sodium chicken broth instead of plain water, and cut out the added salt. I subbed another cup of broccoli florets in the final 5 minutes of simmering, instead of the lentils. I didn't use celery, either. I sauteed the onion and garlic in 1T of OO before adding everything else. The coconut milk really adds a nice smoothness to this soup. I try and make a different soup every week during the winter, and this one is already one of my favorites!