Vegan Broccoli Potato Soup
Vegan Broccoli Potato Soup is a comforting and creamy dish perfect for chilly days. This hearty soup combines vibrant broccoli and buttery russet potatoes, creating a delightful blend of flavors with every spoonful. Enhanced with fresh herbs, garlic, and a touch of coconut milk, it’s both nourishing and satisfying. Ideal for sharing with friends or enjoying as a cozy solo meal, this recipe brings warmth to your dining table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 medium russet potatoes, peeled and diced (about 2 cups)
- 4 cups low-sodium vegetable broth
- 1 medium sweet onion, chopped
- 3 cloves garlic, minced
- 1 cup full-fat coconut milk
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing broccoli florets and dicing peeled russet potatoes into cubes.
- In a large pot over medium heat, add olive oil and sauté chopped onions until translucent. Add minced garlic and cook until fragrant.
- Stir in diced potatoes and broccoli florets; cook for about 2 minutes.
- Pour in vegetable broth until vegetables are submerged. Bring to a gentle boil, then reduce heat to simmer for 15-20 minutes until veggies are tender.
- Blend the mixture using an immersion blender or transfer to a regular blender until smooth. Stir in coconut milk for added creaminess.
- Return to low heat; mix in lemon juice, salt, and pepper to taste. Simmer briefly before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 530mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Feel free to customize your soup by adding nutritional yeast for a cheesy flavor or kale for extra nutrition. To store leftovers, keep in an airtight container in the fridge for up to five days; add water when reheating if needed.