Vegan Broccoli Potato Soup Recipe

Introduction

This vegan broccoli potato soup is a creamy and comforting dish that’s perfect for chilly days. Packed with tender potatoes, fresh broccoli, and a rich blend of flavors, it’s both nourishing and satisfying without any dairy.

Ingredients

• 1/2 yellow onion (or 1/2 leek), chopped
• 4 cloves garlic, minced
• 2 lb golden potatoes, scrubbed, rinsed & diced
• 1 large carrot, diced
• 1 celery stick, chopped
• 1 cup raw cashews
• 7-8 cups vegetable stock, low sodium
• 5-6 tbsp nutritional yeast
• 1 lb broccoli florets
• 1 pinch sea salt, to taste
• 1 pinch red pepper flakes
• 1/3 cup fresh chives, snipped for garnish
• 1/2 tsp turmeric (optional)

Instructions

1. Step 1: Preheat a heavy stockpot over medium-low heat and sauté the onion in a splash of water or a drizzle of olive oil until translucent.
2. Step 2: Add the sea salt, red pepper flakes, celery, and carrots. Toss everything well, cover with a lid, and sweat for a few more minutes until the carrots begin to soften.
3. Step 3: Stir in the garlic, potatoes, cashews, and vegetable stock. Bring the mixture to a simmer, then add the nutritional yeast. Cover and cook for 20 minutes or until the potatoes and cashews are soft.
4. Step 4: Carefully transfer the soup to a powerful blender and purée until silky smooth. A high-powered blender like a Vitamix works best for a creamy texture.
5. Step 5: Pour the creamy soup back into the pot and bring to a gentle simmer. Add the broccoli florets, cover, and cook for 3 to 5 minutes until the broccoli is tender but still slightly crisp. Alternatively, steam the broccoli separately and add it just before serving.
6. Step 6: Taste and adjust the seasoning with more sea salt if needed. Add extra vegetable stock to thin the soup if you prefer a lighter consistency.
7. Step 7: Serve hot, garnished with extra red pepper flakes and fresh chives.

Tips & Variations

• Soak the cashews for at least 1 hour or boil for 10 minutes to soften them before cooking for a smoother blend.
• Swap golden potatoes for Yukon golds or red potatoes for a slightly different texture.
• Add a 1/2 tsp of smoked paprika for a subtle smoky flavor.
• Use fresh turmeric instead of powder for an earthier taste, but adjust quantity to avoid overpowering the soup.
• For a thicker soup, reduce the amount of vegetable stock or simmer longer uncovered.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring frequently. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it during the last few minutes of cooking and reduce the cook time slightly to avoid overcooking.

Is this soup gluten-free?

Yes, all the ingredients in this soup are naturally gluten-free, making it safe for those with gluten sensitivities.

Vegan Broccoli Potato Soup Recipe

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★★★★★

4.8 from 117 reviews

This creamy and comforting Vegan Broccoli Potato Soup combines hearty golden potatoes, tender broccoli florets, and a rich base of blended cashews and nutritional yeast for a deliciously smooth, dairy-free meal. Lightly seasoned with turmeric and red pepper flakes, this soup offers a vibrant flavor with an optional healthy boost, perfect for a warming lunch or dinner.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1/2 yellow onion (or 1/2 leek), chopped
• 4 cloves garlic, minced
• 2 lb golden potatoes, scrubbed, rinsed & diced
• 1 large carrot, diced
• 1 celery stick, chopped
• 1 lb broccoli florets
• 1/3 cup fresh chives, snipped for garnish

Pantry

• 1 cup raw cashews
• 7–8 cups vegetable stock, low sodium
• 5–6 tbsp nutritional yeast
• 1 pinch sea salt, to taste
• 1 pinch red pepper flakes
• 1/2 tsp turmeric (optional)

Instructions

1. Sauté the onion: Preheat a heavy stock pot over medium-low heat and sauté the chopped onion in a splash of water or a drizzle of olive oil until translucent, ensuring a tender and flavorful base.
2. Add aromatics and sweat vegetables: Sprinkle in sea salt and red pepper flakes, then add chopped celery and diced carrots. Toss everything well, cover with a lid, and let the mixture sweat a few more minutes until the carrots begin to soften, enhancing the overall flavor depth.
3. Add main ingredients and simmer: Stir in minced garlic, diced potatoes, raw cashews, and vegetable stock. Bring the mixture to a simmer, then stir in the nutritional yeast. Cover and cook for about 20 minutes, or until the potatoes and cashews have softened thoroughly.
4. Blend the soup: Carefully transfer the soup to a powerful blender and purée until silky smooth. A high-performance blender like a Vitamix yields the best results for a creamy texture, though an immersion blender can also be used.
5. Cook broccoli: Pour the blended soup back into the pot and bring it to a simmer again. Add the broccoli florets, cover, and cook for 3 to 5 minutes until the broccoli is tender yet still has a slight bite. Alternatively, steam the broccoli separately during the soup’s cooking time and add it at the end.
6. Adjust seasoning and consistency: Taste the soup and adjust with additional sea salt if needed. Add more vegetable stock if you prefer a thinner consistency.
7. Serve and garnish: Ladle the hot soup into bowls and garnish with extra red pepper flakes and snipped fresh chives for a fresh, vibrant finish.

Notes

• You can substitute the yellow onion with leek for a milder flavor.
• Steaming broccoli separately helps retain its bright green color and texture better.
• Soaking cashews for 2 hours beforehand can help achieve an even creamier blend.
• Adjust the amount of red pepper flakes depending on your spice preference.
• This soup keeps well refrigerated for up to 3 days and also freezes well for up to 2 months.

Keywords: vegan broccoli potato soup, creamy potato soup, dairy-free soup, plant-based soup, healthy broccoli soup, cashew soup, nutritional yeast soup