Vegan Broccoli Potato Soup
Cozy up with a bowl of thick and hearty vegan broccoli potato soup with only 7 ingredients that serves creamy (yet dairy-free!) wholesome comfort in every bite. Plus, it's ready to enjoy in 30 minutes for a quick week-night meal, meal prep, or even freezing ahead.
Servings: 6 servings
Calories: 152kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 6 cups water
- 3 vegetable bouillon cubes (more if needed)
- 6 cups russet potatoes chopped (about 8 small potatoes)
- 1 10-ounce bag frozen broccoli (or 3 crowns fresh broccoli, chopped)
- Juice of 1 small lemon
- Pinch of black pepper
Instructions
- In a medium pot over medium-low heat, heat the oil. Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion is tender and translucent.
- Add the water, bouillon cubes, potatoes, broccoli, lemon juice, and black pepper. Stir well to combine.
- Bring the soup to a boil, then continue boiling for 10–15 minutes, or until the potatoes are fully cooked and fork-tender.
- Remove the pot from heat. Using an immersion blender, puree half of the soup to create a creamy texture while leaving some chunks for texture. If using a regular blender, work in batches and return the blended soup to the pot.
- Stir well to combine, taste, and adjust seasoning if needed. Serve hot and enjoy!
Video
Notes
- For a boost of protein: Add in pureed silken tofu or white beans.
- Adjust the texture: Enjoy the soup fully or partially blended to your liking.
- For a thinner/thicker soup: Adjust the amount of broth in the soup.
- For firmer broccoli: Only add the broccoli in the last 5-7 minutes.
Nutrition
Calories: 152kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 376mg | Potassium: 814mg | Fiber: 4g | Sugar: 3g | Vitamin A: 297IU | Vitamin C: 55mg | Calcium: 55mg | Iron: 2mg
