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–+ servings
Vegan Potato Broccoli Soup

Creamy Vegan Potato Broccoli Soup That Warms the Soul

This Vegan Potato Broccoli Soup is a comforting hug on a chilly evening, perfect for anyone craving something warm and nourishing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Soup
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Vegan Butter or olive oil as a substitute
  • 1 medium Onion Chopped; yellow, white, or brown varieties work well
  • 1 stalk Celery Diced
  • 4 cloves Garlic Crushed; fresh garlic recommended
  • 0.25 teaspoon Red Pepper Flakes Adjust according to spice preference
  • 2 sprigs Fresh Rosemary Dried rosemary can be used as substitute
  • 7 medium Potatoes Peeled and chopped; Russet potatoes work best
  • 4 cups Broccoli Florets Fresh or frozen
  • 4 cups Vegetable Stock Low-sodium or homemade for better salt control
  • 0.5 cup Nutritional Yeast Omit if not essential for dietary preferences
  • 14 ounces Coconut Milk Unsweetened; alternative plant-based milks can be used
  • Sea Salt To taste
  • Black Pepper To taste

Equipment

  • large pot
  • Immersion blender

Method
 

Cooking Instructions
  1. In a large pot, melt 2 tablespoons of vegan butter over medium heat. Add the chopped onion and diced celery, sautéing for 3-5 minutes until they soften and become translucent.
  2. Stir in 4 crushed garlic cloves, ¼ teaspoon red pepper flakes, and 2 sprigs of fresh rosemary. Sauté for about 2 minutes.
  3. Add 7 peeled and chopped medium potatoes and 4 cups of broccoli florets, tossing everything together.
  4. Pour in 4 cups of vegetable stock, bring to a boil, reduce heat, cover, and let simmer for about 30 minutes.
  5. Once potatoes are tender, remove rosemary sprigs and stir in ½ cup of nutritional yeast and 14 ounces of unsweetened coconut milk.
  6. Using an immersion blender, blend the soup until smooth and creamy.
  7. Taste and season with sea salt and black pepper. Serve warm with crusty bread.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 36gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

This Vegan Potato Broccoli Soup keeps beautifully in the fridge for up to 4-5 days. For longer storage, freeze in airtight containers for up to 3 months. Reheat gently to maintain creamy texture.

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