Craving a comforting and healthy meal? Look no further than this vegan broccoli potato soup! This creamy, plant-based soup is packed with flavor, easy to make, and the perfect way to warm up on a chilly day.
What is Vegan Broccoli Potato Soup?
Have you ever wondered, what makes a soup legendary? Is it the velvety smooth texture? The hint of garlic that dances on your tongue? Or maybe, just maybe, it’s the secret ingredient: broccoli! This vegan broccoli potato soup is all that and more. We might call it the “Green Goddess Soup,” maybe because it transforms humble potatoes and broccoli into something divine. Let’s be honest, it’s a hearty, nutritious hug in a bowl.
Forget the old saying “the way to a man’s heart is through his stomach,” with this soup, you will win anyone’s heart! So grab your pot, and let’s dive into this recipe that’s so good, it’ll make you question all your prior soup beliefs! You won’t regret it!
Key Ingredients for Vegan Broccoli Potato Soup:
Here’s what you’ll need to whip up this creamy delight:
- 1 tablespoon olive oil: For sautéing the aromatics.
- 1 medium yellow onion, chopped: The base for flavorful soup.
- 2 cloves garlic, minced: Adds a pungent and delicious flavor.
- 4 cups vegetable broth: Provides the liquid base for the soup. Use a low-sodium variety to control the salt.
- 1.5 lbs russet potatoes, peeled and cubed: The heart of the soup, lending creaminess and substance.
- 1 large head broccoli, cut into florets: Adds nutrients and a vibrant green color.
- 3/4 cup plant-based milk (unsweetened oat, soy, or cashew milk recommended): Brings the richness of creaminess to your soup.
- 2 tablespoons nutritional yeast: For a cheesy and savory flavor.
- 1 teaspoon salt: Enhances the other flavors. Adjust to taste.
- ½ teaspoon black pepper: Adds a subtle spice. Adjust to taste.
- Optional toppings: Vegan croutons, fresh parsley, a swirl of vegan cream, red pepper flakes.
How to Make Vegan Broccoli Potato Soup:
This vegan broccoli potato soup is incredibly easy to make, delicious, and unbelievably satisfying. The potatoes blend to create a creamy base without any dairy, while the broccoli adds a burst of freshness and vibrant color. The whole takes only about 45 minutes from start to finish.
Step-by-Step Instructions:
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. This step is crucial for building a flavorful base for your soup.
- Add Broth and Potatoes: Pour in the vegetable broth and add the peeled and cubed potatoes. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until the potatoes are very tender, about 15-20 minutes. This ensures they blend smoothly and create the creamy texture we crave.
- Add Broccoli: Add the broccoli florets to the pot. Cook for another 5-7 minutes, or until the broccoli is tender-crisp and vibrant green. Avoid overcooking the broccoli, as it can become mushy and lose its bright color.
- Blend the Soup: Carefully transfer the soup to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until completely smooth and creamy. Be extremely cautious when blending hot liquids. If using a regular blender, remove the center piece of the lid and cover with a towel to allow steam to escape.
- Stir in Milk and Nutritional Yeast: Return the blended soup to the pot (if you used a regular blender). Stir in the plant-based milk and nutritional yeast. Heat over low heat for a few minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
- Serve and Enjoy: Ladle the soup into bowls and garnish with your favorite toppings. Vegan croutons, fresh parsley, a swirl of vegan cream, and a sprinkle of red pepper flakes are all excellent choices! Serve hot and enjoy your comforting and nutritious vegan broccoli potato soup.
Why You’ll Love This Vegan Broccoli Potato Soup:
This creamy texture is what makes this soup irresistible, the heart of the dish will warm you from the inside out. Making this at home will save you a ton in groceries! It also features a savory flavor thanks to the nutritional yeast which creates a cheesy flavor. If you love this soup, you might also enjoy a Creamy Tomato Soup. Grab your ingredients and make it at home.
What to Serve Vegan Broccoli Potato Soup With:
This soup makes a fantastic meal on its own, but here are some ideas to elevate your dining experience:
- Crusty Bread: Perfect for dipping and soaking up all that delicious soup.
- Side Salad: A light and refreshing green salad with a simple vinaigrette complements the richness of the soup.
- Grilled Cheese Sandwich: Elevate that classic pairing for a balanced flavor like a vegan cashew mozzarella grilled cheese.
Top Tips for Perfecting Vegan Broccoli Potato Soup:
- Roast the Broccoli: For an even deeper flavor, roast the broccoli florets in the oven with olive oil, salt, and pepper before adding them to the soup.
- Adjust the Thickness: If you prefer a thinner soup, add more vegetable broth or plant-based milk. For a thicker soup, use less liquid or blend in a small boiled potato to increase the thickness.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to give your soup a little kick.
- Add herbs: Include some fresh herbs in your soup such as rosemary or thyme to give the soup a fresh taste.
- Don’t Overcook the Broccoli: Add the broccoli during the last few minutes of cooking to retain its vibrant color and crisp-tender texture.
- Try different varieties Get creative with your ingredients! Try using a variety of potatoes, such as Yukon Gold, for a slightly different flavor and texture.
Storing and Reheating Tips:
- Storing: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe bowl.
- Freezing: For longer storage, you can freeze the soup. Allow it to cool completely, then transfer it to a freezer-safe container or zip-top bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating. Be aware that the texture might slightly change after freezing, possibly becoming a bit grainier. This can be resolved by re-blending the soup after thawing if needed.
Final Thoughts:
This vegan broccoli potato soup is more than just a recipe; it’s a comforting bowl of goodness. Whether you’re looking for a healthy weeknight meal, a warming winter dish, or a way to sneak more veggies into your diet, this soup is the perfect solution. So, what are you waiting for? Grab your ingredients and get cooking! Your taste buds will thank you.
FAQs:
Q: Can I use frozen broccoli?
A: Yes, you can use frozen broccoli florets. Add them to the soup during the last 5-7 minutes of cooking time.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add other vegetables like carrots, celery, or zucchini to customize the soup to your liking.
Q: Can I make this soup gluten-free?
A: Yes, this recipe is naturally gluten-free as long as you use gluten-free vegetable broth and toppings.
Q: Is nutritional yeast really necessary?
A: Nutritional yeast adds a cheesy and savory flavor, but if you don’t have any on hand, you can omit it. You might want to add a pinch of extra salt or garlic powder to compensate for the missing flavor.
Q: Can I use an immersion blender without pureeing all of the broccoli? I like to see some pieces.
A: Absolutely! Pulse the immersion blender a few times until you reach your desired consistency. Some chunks of broccoli can add a nice texture to the soup.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest