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–+ servings
Vegan Clear Broccoli Soup Supa clara cu broccoli

Light Clear Broccoli Soup

A light, brothy vegan clear broccoli soup simmered with carrot, celery, green beans, onion, and garlic, then finished with olive oil, apple cider vinegar, and tarragon. Ready in about 30 minutes, no blending or cream needed.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Choose Serving Size 8

Ingredients 

  • 500 g broccoli florets frozen
  • ½ carrot chopped in tiny bits
  • 1 stalk celery thinly sliced
  • 1 handful green beans frozen
  • 1 onion diced
  • 4 cloves garlic sliced
  • fresh or pickled tarragon leaves chopped or whole (you can replace with fresh oregano if you don't have tarragon)
  • 2 Tbsp olive oil
  • 5 Tbsp apple cider vinegar or more, to taste
  • sea salt and pepper to taste

Instructions

  • Fill a 5L pot with water and bring it to a boil. Add all the vegetables (broccoli, carrot, celery, green beans, onion, and garlic), holding back the olive oil, apple cider vinegar, seasonings, and tarragon (or your herb of choice).
  • Let everything boil for about 20 minutes, until the vegetables are tender and a knife slides easily through the broccoli stems.
  • Remove the pot from the heat and stir in the olive oil, apple cider vinegar, and tarragon. Season with sea salt and pepper to taste, then serve warm.

Notes

Tarragon can be replaced with fresh oregano if you don't have it on hand. The apple cider vinegar amount is to taste, so start with less and add more once the soup is off the heat.