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Vegan Potato Broccoli Soup in a black bowl.
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5 from 2 votes

Vegan Potato Broccoli Soup

This vegan potato broccoli soup is rich and creamy and packed with delicious broccoli flavor! It’s incredibly comforting and filling.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 326kcal
Author: Alison Andrews

Ingredients

  • 2 Tablespoons Vegan Butter
  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 1 Stalk Celery Diced
  • 3 Cloves Garlic Crushed
  • ¼ teaspoon Red Pepper Flakes
  • 2 Sprigs of Fresh Rosemary
  • 7 Medium Potatoes (2.5lb/1.2kg), peeled and chopped*
  • 4 cups Broccoli Florets (360g)
  • 4 cups Vegetable Stock (960ml)
  • ½ cup Nutritional Yeast (30g)
  • 14 ounces Coconut Milk (400ml, 1 can), unsweetened
  • ¼ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper

Instructions

  • Add the vegan butter to a pot and melt over medium heat. Add the chopped onions and celery, and sauté until the onions are soft and translucent.
  • Add the crushed garlic, red pepper flakes and rosemary and sauté for 2 minutes until the garlic is fragrant.
  • Add the potatoes and broccoli florets and gently toss them together. Add the vegetable stock and bring to a boil.
  • Reduce the heat, cover the pot, and simmer until the potatoes are soft and cooked, stirring occasionally. This should take about 30 minutes.
  • Remove the pot from the heat and remove the rosemary stalks.
  • Then, stir in the nutritional yeast and coconut milk.
  • Blend the soup using an immersion blender for the most effortless blending, or if you don’t have an immersion blender, you can use a regular blender. You’ll need to let the soup cool a bit and then transfer it in stages to your blender jug, blend it, and then when it’s all blended, return it to the pot.
  • Add sea salt and black pepper to taste.
  • Serve with a sprinkle of crushed black pepper and crusty bread on the side.

Notes

  1. If you’re in the US, Russet potatoes are the best for this soup. If you’re elsewhere, choose any standard starchy white potato.
  2. Immersion blender. An immersion (handheld) blender is the best option for blending this soup. However, if you don’t have an immersion blender, you can use a regular blender. You’ll need to let the soup cool a bit and then transfer it in stages to your blender jug, blend it, and then when it’s all blended, return it to the pot.
  3. Leftovers keep very well in a covered container in the fridge for 4-5 days. You can reheat it in the microwave or on the stovetop.
  4. It’s also freezer friendly for up to 3 months. Thaw overnight in the fridge. You may want to immersion blend it again once thawed, as some slight separation may occur.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 56g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Sodium: 851mg | Fiber: 8g | Sugar: 5g