Vegan Broccoli Potato Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://www.sanacooks.com/vegan-broccoli-potato-soup-recipe/
