Looking for a cozy dinner that’s ready in under 30 minutes? Whether you’re a busy mom coming home from work or a professional craving comfort food after a long day, this Vegan Broccoli Potato Soup is just what you need. Imagine a bowl full of creamy goodness, loaded with vibrant greens and hearty potatoes—this dish is bound to delight your taste buds and nourish your soul.
This rich and velvety soup is packed with roasted garlic flavor and a touch of creaminess that comes from coconut milk or cashew cream. The combination of broccoli and potatoes gives it a wholesome taste that feels like a warm hug in a bowl. Plus, the simplicity of the ingredients makes it a great option for any weeknight dinner.
Why should you add this recipe to your meal rotation? It’s quick, uses simple ingredients, and is perfect for weekly meal prep. You’ll appreciate how easy it is to whip up, and your family will love the delicious flavor.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally vegan and gluten-free
Ingredients for Vegan Broccoli Potato Soup
- 2 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or cashew cream
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: nutritional yeast for a cheesy flavor
Step-by-Step Instructions of Vegan Broccoli Potato Soup
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent and fragrant.
- Add the diced potatoes and broccoli florets to the pot, stirring occasionally for a few minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes and broccoli are tender, about 15 minutes.
- Stir in the coconut milk or cashew cream, then season with salt and pepper to taste.
- Blend the soup with an immersion blender until it reaches your desired consistency—smooth and creamy or slightly chunky.
- Serve warm, optionally sprinkled with nutritional yeast for an extra cheesy flavor.
Tips for Success
- Don’t skip sautéing the onions and garlic; it builds a wonderful base flavor that makes the soup shine.
- Use full-fat coconut milk for the creamiest texture; it adds richness without overpowering the flavor.
- Blend in batches if necessary to avoid splatters and ensure a creamy soup.
Substitutions & Variations of Vegan Broccoli Potato Soup
To Make It Vegan/Gluten-Free: This recipe is already vegan and gluten-free! Just ensure your vegetable broth is certified gluten-free.
Variations:
- Stir in a spoonful of pesto for an additional layer of flavor.
- Add white beans for an extra boost of protein and creaminess.
Storage Instructions of Vegan Broccoli Potato Soup
Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezer: This soup freezes beautifully! Allow it to cool completely, then store in freezer-safe bags or containers for up to 3 months.
Make-Ahead: Chop all the vegetables a day ahead to save time and make cooking even faster.
Frequently Asked Questions (FAQ) of Vegan Broccoli Potato Soup
Can I use frozen broccoli?
Absolutely! Frozen broccoli works well just add it in the last few minutes of cooking to avoid overcooking.
Can I make this soup spicier?
Sure! Add a pinch of red pepper flakes or some cayenne pepper for a little kick.
What can I serve with this soup?
It pairs wonderfully with crusty bread, a side salad, or even some grilled tofu.
Conclusion
When you’re in the mood for something warm and comforting, this Vegan Broccoli Potato Soup is an excellent choice. Its simplicity and rich flavors make it a go-to recipe for busy days. Give it a try, and we would love to hear how it turned out for you! Don’t forget to leave a comment and a star rating!
Print
Creamy Vegan Broccoli Potato Soup
A heartwarming vegan soup packed with broccoli and potatoes, ready in under 30 minutes.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 2 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or cashew cream
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: nutritional yeast for a cheesy flavor
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent and fragrant.
- Add the diced potatoes and broccoli florets to the pot, stirring occasionally for a few minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes and broccoli are tender, about 15 minutes.
- Stir in the coconut milk or cashew cream, then season with salt and pepper to taste.
- Blend the soup with an immersion blender until it reaches your desired consistency—smooth and creamy or slightly chunky.
- Serve warm, optionally sprinkled with nutritional yeast for an extra cheesy flavor.
Notes
Don’t skip sautéing the onions and garlic for a wonderful base flavor. Use full-fat coconut milk for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free