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Lemon Broccoli Soup

Creamy Lemon Broccoli Soup (Vegan, Paleo)

This creamy and delicious soup is made without any dairy!
Course Soup
Cuisine Broccoli
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 bowls
Calories 62kcal
Author Lauren Goslin


  • 1 T . coconut oil
  • 1/2 c . yellow onion , chopped
  • 3/4 c . celery , chopped
  • 2 carrots , chopped
  • 2 cloves garlic , minced
  • 1 t . sea salt , plus more to taste
  • 1/2 t . black pepper
  • 4 1/2 c . water or vegetable broth
  • 16 oz . broccoli florets (defrosted if using frozen, which I do)
  • lemon juice , to taste (I usually add a whole juicy lemon to the pot)


  • Heat the oil in a large pot.
  • Add in the onion and saute for about five minutes.
  • Add in the celery and carrot and cook for 2-3 minutes.
  • Add in the garlic and saute for 30-60 seconds.
  • Add in the water, broccoli, salt, and pepper, and bring it to a low boil.
  • Cover the pot and simmer the mix for 15 minutes until the broccoli is fork tender.
  • Using an immersion or high-speed blender, puree the mix until smooth.
  • Re-taste, and add more salt and pepper to your liking.
  • Ladle into bowls with a lemon wedge on the side (about one teaspoon per bowl is good).


Nutrition facts are based on using one teaspoon of salt. Lemon juice is not included, as it is subjective. Weight Watchers points (new system): 2


Serving: 1g | Calories: 62kcal | Carbohydrates: 8.9g | Protein: 2.6g | Fat: 2.7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.7g | Sodium: 367mg | Fiber: 3g | Sugar: 2.9g