Vegan Broccoli Potato Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 large bowls
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Calories
174 kcal
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Course
Main Course, Soup
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Cuisine
Vegan, gluten-free
Vegan Broccoli Potato Soup
Description
Vegan Broccoli Potato Soup is a smooth, creamy concoction blending gold potatoes and broccoli with savory sautéed onions and garlic. Using plant milk and nutritional yeast in place of dairy creates a subtle cheesy note while keeping the soup vegan. Cooking the vegetables together in vegetable broth until tender, then blending, yields a velvety texture that can be adjusted to taste. Fresh dill provides an optional but refreshing herbal accent.
The soup is simmered gently to meld flavors and allow the potatoes to soften adequately, making the body of the soup thick without added cream. The sauté of onion and garlic brings out their sweetness, underpinning the vegetable taste.
This soup can be served as a light main or a starter. It pairs well with crusty bread or a simple salad for a balanced meal.
If you lack an immersion blender, blend the soup carefully in batches once cooled slightly to avoid burns. Experimenting with additions like smoked paprika, nutmeg, or tamari can introduce subtle flavor shifts based on personal preference. Optional vegetables like celery or carrots can be added for varied texture and taste.
Ingredients
- 1 yellow onion
- 3-4 cloves garlic (or 2 tsp. garlic powder)
- 1 lb. gold potatoes (about 2 medium/large)
- 14 oz. broccoli floret about 4-5 cups, frozen
- 3 cups vegetable broth
- 1 cup plant milk (plain + unsweetened)
- 1/2 cup nutritional yeast
- 1-2 Tbsp. dill optional, fresh
Instructions
- Dice onion and mince garlic.
- In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, dice potato.
- When onion is softened, add garlic. Stir and sauté 1 minute.
- Add potato, broccoli, broth, milk, and nutritional yeast. Stir and bring to a light boil. Then reduce heat, cover, and simmer for 20 minutes or until potatoes are tender. Stir occasionally.
- Add fresh dill (if using). Then blend soup with an immersion blender.* Blend as much or as little as you prefer to desired texture. Salt/pepper to taste.
Notes
- Use an immersion blender to achieve your preferred soup texture; if unavailable, blend carefully in small batches.
- Fresh dill adds a pleasant herbal note; adjust the amount or add other spices like smoked paprika or nutmeg to vary flavor.
- Add extra vegetables such as celery or carrots for more complexity if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4large bowls
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 950mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 997IU | 20% |
| Vitamin C | 114mg | 127% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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