Broccoli and Potato Soup Recipe Vegan Made Easy

Nothing says comfort food quite like a warm bowl of soup, and this broccoli and potato soup recipe is the perfect example. It’s creamy, hearty, and completely vegan, making it an ideal meal for those seeking both nutrition and flavor without any animal products.

Whether you’re settling in on a chilly evening or looking for a wholesome lunch, this soup is sure to satisfy your cravings. Packed with fresh broccoli and tender potatoes, it offers a wonderful balance of textures and tastes.

Plus, it’s incredibly easy to make, requiring simple ingredients and minimal prep time.

This soup is a fantastic way to get your greens and starches in one delicious dish. The subtle blend of herbs and spices enhances the natural flavors, making every spoonful a delight.

If you love nourishing, plant-based recipes that don’t compromise on taste, then this broccoli and potato soup will quickly become a favorite in your kitchen.

Why You’ll Love This Recipe

This vegan broccoli and potato soup is a crowd-pleaser for many reasons. First, it’s incredibly easy to prepare, perfect for busy weeknights or lazy weekends.

The ingredients are affordable and accessible, which means you don’t need to hunt down specialty items to enjoy this comforting dish.

The soup is naturally creamy without any dairy, thanks to the potatoes and blended broccoli, which create a velvety texture that’s satisfying and filling. It’s also packed with nutrients like fiber, vitamins C and K, and potassium, making it a healthy choice for any diet.

Finally, this recipe is versatile—you can easily customize it to your taste preferences or dietary needs by adding spices, toppings, or even other vegetables. It’s a perfect base recipe that welcomes creativity in the kitchen!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups broccoli florets, fresh or frozen
• 3 medium potatoes (Yukon Gold or Russet), peeled and diced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• Optional: 1/4 teaspoon nutmeg
• Fresh parsley, chopped for garnish

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Immersion blender or countertop blender
• Measuring cups and spoons
• Ladle for serving

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another 1-2 minutes, until fragrant but not browned.
3. Add the diced potatoes and broccoli florets to the pot. Stir well to combine with the onion and garlic.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cover the pot.
5. Let the soup simmer for 20-25 minutes, or until the potatoes and broccoli are tender when pierced with a fork.
6. Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree.
7. Return the soup to low heat and stir in the almond milk, dried thyme, smoked paprika, salt, and pepper. Add nutmeg if using. Heat through for 5 minutes, stirring occasionally.
8. Taste and adjust seasoning as needed. If the soup is too thick, add a little more vegetable broth or almond milk to reach your desired consistency.
9. Serve hot, garnished with fresh parsley for a pop of color and freshness.

Tips & Variations

For a chunkier texture, blend only half the soup and leave the rest with small pieces of broccoli and potato.

Feel free to swap out the almond milk for coconut milk or oat milk for a different creamy flavor profile. You can also add a handful of spinach or kale toward the end of cooking for an extra boost of greens.

If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce. For added protein, consider stirring in cooked lentils or white beans after blending.

This soup also freezes well, so make a big batch and save leftovers for days when you need a quick meal.

Nutrition Facts

Serving Suggestions

This soup pairs beautifully with a warm crusty bread or a fresh green salad for a complete meal. For a heartier option, serve alongside roasted chickpeas or a quinoa salad.

You might also enjoy it with Lemon Ricotta Pasta With Arugula Recipe for a bright, flavorful dinner or try it as a starter before a more substantial entree like those found in our Lamb Tenderloin Recipes collection.

Conclusion

This vegan broccoli and potato soup is a wonderful blend of comfort and nutrition that anyone can enjoy. With its creamy texture and simple ingredients, it’s easy to see why this recipe is a kitchen staple for so many.

The combination of fresh broccoli and tender potatoes creates a satisfying meal that’s packed with vitamins and minerals, perfect for nourishing your body on chilly days or whenever you need a wholesome pick-me-up.

Because it’s so versatile and simple to prepare, you can customize this soup to suit your taste preferences and dietary needs. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe offers a delicious and healthy way to enjoy your veggies.

For more tasty and wholesome recipes, check out our Lectin Free Soup Recipes for additional nourishing soups to try!

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