Vegan Broccoli Potato Soup
This Broccoli Potato Soup is made with just 7 simple, healthy ingredients! Easy to make, rich & creamy (without the butter or cream), and so comforting.
Servings: 4 large bowls
Ingredients
- 1 yellow onion
- 4 cloves garlic
- 1 lb. gold potatoes*
- 14 oz. frozen broccoli florets**
- 3 cups vegetable broth
- 1 cup dairy-free milk (plain & unsweetened)
- 1/2 cup nutritional yeast
- 1-2 Tbsp. fresh dill (optional)
Instructions
- Dice the onion and mince the garlic.
- In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, dice the potato.
- When the onion is softened, add the garlic. Stir and sauté 1 minute.
- Add potato, broccoli, broth, milk, and nutritional yeast to the pot. Stir and bring to a light boil. Then reduce heat, cover, and simmer for 20 minutes or until potatoes are tender. Stir occasionally.
- Add fresh dill (if using). Then carefully blend the soup with an immersion blender.*** Blend as much or as little to your desired texture. Salt and pepper to taste.
Notes
*Potato: 1 lb. equals about 2 medium/large potatoes.
**Broccoli: 14 oz. equals about 4-5 cups florets.
***Blender: If you don't have an immersion blender, then carefully blend soup in batches in a blender. Just be sure to use extreme caution with hot foods in the blender. (You may want to let it cool a bit before blending.)
Other flavors: Add 1/2 tsp. smoked paprika, 1/8 tsp. nutmeg, 1-2 Tbsp. tamari, Dijon mustard, etc.
Yield: Recipe makes about 7 cups blended soup.
Nutrition Per Serving (Estimate)
Calories: 174 kcal | Carbohydrates: 35 g | Protein: 10 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 950 mg | Fiber: 7 g | Sugar: 5 g | Vitamin A: 997 IU | Vitamin C: 114 mg | Calcium: 146 mg | Iron: 2 mg
