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This creamy vegan broccoli potato soup is the perfect healthy and light meal during winter! It’s bursting with flavor, quick and easy to prepare, and loaded with vegetables! The best winter comfort food!
I appreciate soups especially during the colder seasons of the year! Soups are mostly very easy and quick to prepare and warm you from the inside. They make a perfectly healthy quick dinner.
Most soups are loaded with vegetables and therefore loaded with vitamins and nutrients, exactly what your body needs during winter.
And please tell me, who can say no to a healthy and light meal before, during, or after the excessive winter holiday eating marathon?!
Best Broccoli Potato Soup
I love the combination of potato and broccoli in a soup.
My preferred way to make broccoli potato soup is to first start with cooking the potatoes and blend them into creamy potato soup. Only then I add chopped broccoli florets to cook them for no longer than 5 minutes in the potato soup.
The combination of creamy potato soup with some vegetables, in this case broccoli, is so enjoyable. While you can slurp up most soups, this one has some bite.
Therefore, I not only love to serve this broccoli potato soup as a starter but more as a wholesome dish. You can serve it with this freshly baked Turkish Pide Bread or No-Knead Bread – your family will love it!
If you prefer cream of broccoli soup over this one, read the recipe notes on how to turn this soup into a creamy vegan broccoli soup!
Vegan Soup
All ingredients for this soup are purely plant-based, no question. To season it, I love to add nutritional yeast and plant-based milk.
Nutritional yeast gives this broccoli potato soup a somewhat cheesy flavor. Furthermore, it thickens the soup a bit.
To make it nice and creamy, I love adding half a cup of plant-based milk as a finish. Not only does this help with the creaminess of this soup, but it also adds some mildness and flavor.
It doesn’t matter which plant-based milk you use. It tastes excellent with oat milk, nut milk, or soy milk. Simply use the one you have in your fridge anyway.
I don’t recommend using coconut milk for this particular recipe as it is thicker than regular plant-based milk and has a strong taste of coconut (…obviously). Unless, of course, you like this taste in your soup! 🙂
Vegan Broccoli Potato Soup Recipe
The recipe is easy, quick, and simple to follow! You can find the entire recipe with the full ingredient list further below in the recipe card, but I found that this visual guide helps you to make it right away the very first time! I especially recommend it for cooking beginners.
Now, let’s get to the recipe!
Main ingredients for this vegan potato broccoli soup:
- Potatoes
- Broccoli
- Nutritional Yeast
- Furthermore: Onion, garlic, vegetable stock, plant-based milk, lemon juice, salt and pepper to taste.
How to make it:
- Wash the potatoes thoroughly and chop in ½-1 inch cubes.
Pro Tip: You don’t necessarily need to peel them if using organic potatoes, but make sure to wash them thoroughly.
- Chop the broccoli in very fine florets. I find it a bit cumbersome to eat this soup if the broccoli comes in too large pieces.
- Heat a large pot with olive oil. Add the onion and garlic and sauté for 3 minutes.
- Add the potatoes and vegetable broth, pop on the lid, and let it simmer for 10 minutes.
- Blend until smooth using a blender or immersion blender. Pour the soup back into the pot.
- Add broccoli florets.
- Now add the plant-based milk. I used oat milk.
- Let the soup simmer for another 5 minutes until the broccoli has your desired bite.
- Season with nutritional yeast, lemon juice, salt, and pepper.
- Ready!
Recipe Variation For A Creamy Broccoli Soup
If you prefer this soup creamy altogether, cook the broccoli together with the potatoes and blend until creamy.
Recipe FAQ
Where can I buy nutritional yeast? You can buy them online, in the vegan section in any major supermarket or a dedicated organic supermarket.
Can I omit the nutritional yeast? If you don’t have any, you can leave it out. Nutritional yeast gives this soup a slightly cheesy taste and adds some flavor. Season with some more salt or spices if you omit it.
Can I use frozen broccoli? You can, but I would defrost it first and cut into very fine florets. Or, add them frozen into the soup and blend the soup at the end using an immersion blender until you have small chunks of broccoli.
How long does this Broccoli Potato Soup last? You can keep it refrigerated in a sealed container for at least three days.
How do I heat soup back up? You can put it in the microwave either for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water if you need to.
Can I freeze the soup? Yes, you can freeze it for a good 3 months and defrost straight into a pot over medium heat. You don’t need to let it thaw beforehand.
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Vegan Broccoli Potato Soup
Ingredients
- 1 tbsp olive oil
- 1 onion peeled & minced
- 1 clove garlic peeled & minced
- 2 (300 g) potatoes cubed
- 2 cups (480 ml) vegetable broth
- ½ cup (90 g) broccoli florets finely chopped
- ½ cup (120 ml) plant-based milk see notes
- 2 tbsp nutritional yeast optional
- ½ tbsp lemon juice
- black pepper & salt to taste
Instructions
- Wash the potatoes thoroughly and chop in ½-1 inch cubes.
- Heat a large pot with olive oil. Add the onion and garlic and saute for 3 minutes.
- Add the potatoes and vegetable broth, pop on the lid, and let it simmer for 10 minutes.
- Blend the soup until smooth using a blender or immersion blender.
- Add broccoli florets and plant-based milk and let it simmer for another 5 minutes.
- Season with nutritional yeast, lemon juice, salt, and pepper.
Notes
- Creamy Soup Variation: If you prefer this soup altogether creamy, blend until smooth after step 5.
- Potatoes: You don’t need to peel them if using organic potatoes, but make sure to wash them thoroughly.
- Broccoli: Make sure to chop them very finely. I find it a bit cumbersome to eat this soup if the broccoli comes in too large pieces.
- Nutritional Yeast: Adds a slightly cheesy flavor and thickens the soup a little. Omit if you don’t have it at hand.
- Plant-based milk: Any dairy-free milk works well for this recipe. Simply use the one you have in your fridge anyway. I used oat milk.
- Make-Ahead: Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
- Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.
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