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Vegan Broccoli Potato Soup Recipe

Vegan Broccoli Potato Soup Recipe
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★★★★★

4.8 from 7 reviews

This nourishing Vegan Broccoli Potato Soup combines creamy potatoes, fresh broccoli, and savory vegetable stock, enhanced with nutritional yeast for a cheesy flavor without dairy. Packed with wholesome ingredients, this comforting soup is perfect for a healthy, satisfying meal that’s entirely plant-based and gluten-free.

Ingredients

Scale

Vegetables

  • 1/2 yellow onion, chopped (or 1/2 leek)
  • 4 cloves garlic, minced
  • 2 lb golden potatoes, scrubbed, rinsed & diced
  • 1 large carrot, diced
  • 1 celery stick, chopped
  • 1 lb broccoli florets

Liquids & Nuts

  • 7–8 cups vegetable stock, low sodium
  • 1 cup raw cashews

Seasonings & Garnishes

  • 5–6 tbsp nutritional yeast
  • 1 pinch sea salt, to taste
  • 1 pinch red pepper flakes
  • 1/3 cup fresh chives, snipped for garnish
  • 1/2 tsp turmeric (optional)

Instructions

  1. Sauté Onion: Preheat a heavy stockpot over medium low heat and sauté the chopped onion in a splash of water or a drizzle of olive oil until translucent, releasing the onion’s sweetness.
  2. Add Vegetables: Add the sea salt, red pepper flakes, celery, and carrots to the pot. Toss everything together, cover with a lid, and sweat for a few minutes until the carrots begin to soften, deepening the flavors.
  3. Simmer Soup Base: Stir in the minced garlic, diced potatoes, raw cashews, and vegetable stock. Bring the mixture to a gentle simmer, then stir in the nutritional yeast. Cover and cook for 20 minutes or until the potatoes and cashews are softened and tender.
  4. Blend the Soup: Carefully transfer the hot soup to a powerful blender and purée until silky smooth. A high-speed blender like a Vitamix works best to achieve a creamy texture without lumps.
  5. Cook Broccoli: Return the blended soup to the pot and bring it back to a simmer. Add the broccoli florets and cover with a lid. Cook 3 to 5 minutes until the broccoli is tender but still has a slight al dente bite. Alternatively, steam broccoli separately and add before serving.
  6. Season and Adjust: Taste the soup and adjust seasoning with additional sea salt if needed. Add more vegetable stock if you prefer a thinner consistency.
  7. Serve: Ladle the hot soup into bowls and garnish with extra red pepper flakes and fresh snipped chives for a burst of flavor and color.

Notes

  • For a creamier texture, soak cashews in hot water for 30 minutes before blending.
  • Adjust red pepper flakes to control soup’s spiciness.
  • Use low sodium vegetable stock to better control the salt level.
  • Turmeric adds a subtle earthiness and vibrant color but is optional.
  • To make this soup gluten-free and vegan, ensure your nutritional yeast is certified gluten-free and no dairy or animal products are added.
  • This soup stores well in the refrigerator for up to 4 days and freezes perfectly for up to 3 months.

Nutrition

Keywords: Vegan broccoli soup, creamy potato soup, dairy-free soup, healthy vegan recipes, gluten-free soup, plant-based dinner

Find it online: https://foodbylina.com/vegan-broccoli-potato-soup-recipe/