Vegan Broccoli Potato Soup
A delightful and wholesome soup that combines potatoes and broccoli for a creamy, nourishing dish that is easy to prepare and perfect for the whole family.
Ingredients
Main Ingredients
- 2 cups broccoli florets Fresh or frozen can be used
- 2 large potatoes, peeled and diced
- 1 onion, chopped White or yellow onion works well
- 3 cloves garlic, minced
- 4 cups vegetable broth High-quality broth recommended
- 1 cup coconut milk or any plant-based milk
- to taste salt and pepper
- 2 tablespoons olive oil
- optional nutritional yeast For added cheesiness
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until fragrant and the onions turn translucent, about 3-5 minutes.
Cooking
- Add the diced potatoes to the pot and pour in the vegetable broth; bring to a rolling boil.
- Once boiling, reduce heat and let simmer for about 10 minutes, until the potatoes are tender.
- Add the broccoli florets and continue cooking for 5-7 minutes, until they are tender but still vibrant green.
- Blend the soup to your desired consistency using an immersion blender or in a stand blender.
- Return the blended soup to the pot and stir in the coconut milk.
- Season with salt and pepper to taste and add nutritional yeast if desired.
Notes
For a thicker soup, limit the broth or leave some unblended. Add fresh herbs as a garnish for added flavor. The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for 2-3 months.