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Square cropped image of a close up of a small black bowl of creamy, light green broccoli soup lightly garnished with ground black pepper and sitting on an oval wood board with a second bowl of soup behind it (this one garnished with pumpkin seeds). A set of wood spoons sits to the right along with a third bowl of soup slightly blurred in the back right.
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Vegan Broccoli Potato Soup

This recipe for vegan broccoli potato soup creates a creamy and delicious soup that’s packed with flavor. With nutritional yeast and coconut milk, this dairy free soup is incredibly rich and creamy!
Course Appetizer, Side Dish, Soup
Cuisine Vegan
Keyword Vegan Broccoli Soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 365kcal

Equipment

Ingredients

  • 6 cups broccoli , cut into small florets
  • 2 cups potato , peeled and diced
  • 1 cup onion , roughly chopped
  • 4 cloves garlic , chopped
  • 3 tablespoons vegan butter (or margarine or olive oil)
  • 3 cups vegetable broth (no salt added/ low sodium preferable)
  • 2 teaspoons Herbamare seasoning (or ½ salt + ½ herb blend)
  • ½ cup nutritional yeast
  • 1 ¾ cups coconut milk (14 oz/ 400 mL can)
  • black pepper (to taste)
  • salt (to taste)

Instructions

Step 1: Prep the Vegetables

  • Cut broccoli into small florets.
    6 cups broccoli
  • Wash, peel and dice the potato.
    2 cups potato
  • Peel and chop the onion.
    1 cup onion
  • Peel and finely mince or crush garlic (use more or less to your taste).
    4 cloves garlic
  • Gather the remaining ingredients so everything is ready.

Step 2: Cook the Vegetables

  • In a large pot, melt vegan butter over medium heat.
    3 tablespoons vegan butter
  • Once you’ve melted the butter, add chopped onion and cook for 3-4 minutes until it starts to soften. It’ll begin to turn translucent in appearance.
    1 cup onion
  • Add garlic and potato, then toss to coat in the melted butter. Cook for another 2 minutes, until the garlic is really fragrant. Stir regularly to prevent garlic from burning.
    4 cloves garlic, 2 cups potato
  • Add vegetable broth, Herbamare and nutritional yeast. Stir to combine.
    3 cups vegetable broth, 2 teaspoons Herbamare seasoning, ½ cup nutritional yeast
  • Turn the heat to medium-high and cook your vegetables for 4-5 minutes.
  • Add broccoli and cook until the broccoli and potatoes are fork tender (can easily poke a fork through the potatoes and broccoli stems). This will take about 6-8 minutes, but it depends on how big your potato and broccoli pieces are.
    6 cups broccoli

Step 3: Blend, Season and Serve

  • When the vegetables are cooked, remove the pot from heat and add coconut milk. You can add black pepper and/or extra salt at this time.
    1 ¾ cups coconut milk, black pepper, salt
  • Blend the soup with an immersion blender directly in the pot. You can also transfer cooled soup to a regular blender to puree until smooth.
  • Taste the soup and adjust the seasoning (add more pepper and/or salt).

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (⅙ of recipe) | Calories: 365kcal | Carbohydrates: 41g | Protein: 13g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 673mg | Potassium: 1164mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2680IU | Vitamin C: 112mg | Calcium: 93mg | Iron: 2mg