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–+ servings
Vegan Potato Broccoli Soup

Creamy Vegan Potato Broccoli Soup for Cozy Nights

A heartwarming Vegan Potato Broccoli Soup that delivers comfort and nutrition in every bowl, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dishes
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Vegan Butter can use olive oil for a lighter version
  • 1 medium Onion any variety (yellow, white, or brown)
  • 1 stalk Celery freshness impacts flavor
  • 3 cloves Crushed Garlic substitute with garlic powder if fresh is unavailable
For the Soup Flavor
  • 0.25 teaspoon Red Pepper Flakes omit for a milder soup
  • 2 sprigs Fresh Rosemary dried rosemary can be used as a substitute
For the Creaminess
  • 7 medium Potatoes peeled and chopped, approx. 2.5lb/1.2kg
  • 4 cups Broccoli Florets frozen broccoli is acceptable
  • 4 cups Vegetable Stock can be substituted with homemade stock
  • 0.5 cup Nutritional Yeast can be omitted for those who dislike it
  • 14 oz Coconut Milk unsweetened, can substitute with any plant-based milk
For the Seasoning
  • 0.25 teaspoon Sea Salt adjust to taste
  • 0.25 teaspoon Black Pepper freshly ground is ideal

Equipment

  • large pot
  • immersion blender

Method
 

Step‑by‑Step Instructions
  1. In a large pot, melt 2 tablespoons of vegan butter over medium heat until foamed and fragrant, about 1-2 minutes.
  2. Add 1 chopped medium onion and 1 chopped stalk of celery to the pot, sauté for about 5 minutes until soft and translucent.
  3. Incorporate 3 crushed garlic cloves, 0.25 teaspoon of red pepper flakes, and 2 sprigs of fresh rosemary into the pot. Sauté for an additional 2 minutes.
  4. Toss in 7 peeled and chopped medium potatoes along with 4 cups of broccoli florets, mixing well. Pour in 4 cups of vegetable stock and bring to a boil.
  5. Simmer gently for 30 minutes until the potatoes are fork-tender.
  6. Remove from heat, discard rosemary stalks, stir in 0.5 cup of nutritional yeast and 14 oz of unsweetened coconut milk. Blend until smooth.
  7. Return blended soup to pot, season with 0.25 teaspoon of sea salt and 0.25 teaspoon of black pepper. Stir and taste for adjustments.
  8. Ladle into bowls, top with freshly ground black pepper, and serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 90mgCalcium: 50mgIron: 3mg

Notes

Use fresh ingredients, adjust thickness by adding vegetable stock, and consider adding extra veggies like carrots or kale for variety.

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