Vegan Broccoli Potato Soup
User Reviews
5
Vegan Broccoli Potato Soup
Description
Vegan Broccoli Potato Soup starts by gently sautéing yellow onion and garlic in oil or water for an oil-free version, softening them to develop a mild base flavor. Potatoes, broccoli, water, bouillon cubes, lemon juice, and black pepper are added and cooked until the potatoes are fork-tender.
The soup is then partially pureed to achieve a creamy texture while retaining some chunks, allowing for variation in mouthfeel. The lemon juice adds acidity that lifts the flavors, balancing the earthiness of the potatoes and broccoli.
This soup works well as a warming main dish or starter, especially when served hot. Adjusting the amount of broth or plant milk can change its thickness. Adding broccoli later during cooking can preserve its firmness if preferred.
Choosing the right potato variety affects the consistency: starchy potatoes like russet or Yukon Gold are preferable. The soup is easy to customize with texture and seasoning according to taste.
Ingredients
- 1 tablespoon canola oil or vegetable oil
- 1 medium yellow onion diced
- 2 garlic minced, cloves
- 5 cups water
- 2 vegetable bouillon cubes
- 6 cups russet potato chopped (about 8 small potatoes
- 1 broccoli or 3 crowns fresh broccoli, chopped, frozen, 10-ounce bag
- lemon juice of 1 small
- Pinch black pepper
Instructions
- In a medium pot over medium-low heat, heat the oil (or use water for an oil-free option). Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion is tender and translucent.
- Add the water, bouillon cubes, potatoes, broccoli, lemon juice, and black pepper. Stir well to combine.
- Bring the soup to a boil, then continue boiling for 10–15 minutes, or until the potatoes are fully cooked and fork-tender.
- Remove the pot from heat. Using an immersion blender, puree half of the soup to create a creamy texture while leaving some chunks for texture. If using a regular blender, work in batches and return the blended soup to the pot.
- Stir well to combine, taste, and adjust seasoning if needed. Serve hot and enjoy!
Notes
- Avoid waxy potatoes for best texture; use russet or Yukon Gold for partial blending.
- You can adjust broth or plant milk to thin or thicken the soup as desired.
- Add broccoli later in cooking to keep it firmer if preferred.
- Blend fully or partially to get your preferred soup texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 261mg | 11% |
| Potassium | 814mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 55mg | 61% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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