HEALTHY BROCCOLI POTATO SOUP

Broccoli potato soup is a delicious and healthy dish. It’s made with fresh ingredients in a warm, comforting bowl of goodness. A rich, creamy broth is combined with chunks of white beans, carrots, and broccoli. This delicious, but low-calorie, the tasty meal will satisfy your hunger pangs and give you a satisfying feeling of satisfaction.

This creamy vegan broccoli soup is just what you need now!

Flavorful, healthy, and packed full of veggies. It’s the perfect accompaniment to a sandwich or wrap. You can make it gluten-free and nut-free.

It’s also oil-free for people who follow a whole food plant-based (WFPB) diet.

Don’t worry if you are a cheese lover! This soup is vegan and dairy-free, but it does contain some cheese. However, the soup has a delicious “cheesy” flavor due to the use of a lot of nutritional yeast.

It not only adds a delicious, cheesy flavor to your food, but it also increases the nutritional value of your food!

What Goes Into A Healthy Broccoli Potato Soup

You can get fresh vegetables and lots of nutrient-dense ingredients.

Along with all the vegetables and nutritional yeast, I use low sodium vegetable broth (or coconut milk if you are nut-free) and some seasoning.

See the recipe card at the bottom of this post for the complete recipe and directions!

How To Make Broccoli Potato Soup

In a large saucepan, heat the oil and add your carrots and onions.

Next, combine all remaining ingredients except the broccoli.

Bring the pot to boil on high heat. Reduce to a simmer for 8 minutes until potatoes are almost cooked.

Add the broccoli florets to the saucepan and cook for 5 more minutes.

You should only add the broccoli to the potatoes once they are cooked. Otherwise, the broccoli may become too soft.

After the soup has been cooked, remove approximately 4 cups of vegetables from the pot with a spoon or other tool.

You can remove as much or as little as you like, depending on how chunky you prefer. For my taste, four cups were sufficient.

Blend the soup with an immersion blender.

If you don’t own an immersion blender, carefully transfer your soup to a regular blender. It would help if you made small batches and did not overload your blender. To avoid burns, it’s best to let the soup cool down first. Don’t leave the running blender unattended.

You can now return the vegetables to the pot.

You can puree the whole thing if your soup is served to picky eaters.

Mix in the plant milk of your choice, and serve.

You can save the vegetables you used to garnish each bowl if you wish rather than re-using them all.

Expert Tips

Do not blend the soup too often. This soup is not a cream-of-broccoli soup but a thick, rich, and hearty broccoli potato soup. An immersion blender is a great choice for this recipe. It makes the soup smooth without being too thick, like a blender.

You will need to drain a few cups of the soup before you blend. This will allow you to add texture to your soup.

Add more seasoning to the mixture if necessary. To make this soup picky-eater friendly, I kept the number of seasonings to a minimum. If you want to enhance the flavor of your broccoli potato soup, add some cumin, sweet paprika, or cayenne pepper.

Substitutions/Variations

This one is my favorite. I love Yukon Gold potatoes, but you can substitute them for other potatoes or mix sweet and gold.

White kidney beans are hearty and delicious. However, they won’t darken your soup. This recipe also works well with navy beans and red kidney beans.

You can substitute fresh broccoli for frozen or leafy greens such as spinach or kale if you don’t have fresh.

You can substitute cashew milk with any other plant milk that you prefer. You can substitute cashew milk with soy or coconut milk if you don’t have any. Or, use whatever else you have. You can substitute canned coconut milk to add more creaminess and richness to your broccoli potato soup.

Can I Make It In Advance?

Absolutely!

Most soups taste betater when reheated. Overnight, the flavors intensify and increase.

This vegan broccoli soup is no exception.

The veggies will continue to soften, so don’t worry if you don’t like that.

Do I Have The Right To Freeze Broccoli Potato Soup?

This soup can be frozen, just like other soups. This vegan broccoli soup can be made ahead of time and frozen well.

However, the frozen and thawed vegetables and beans will cause more softening.

To add texture to your soup, you might add some canned beans or frozen broccoli florets to the pot.

Let me know if you have tried this recipe in the comments below. I love to hear from you!

Equipment

Immersion Blender

Ingredients

1 large chopped red onion

4 large carrots sliced thinly

2 pounds of yukon potatoes, peeled and diced

19 oz can white kidney beans, drained and rinsed

1 large broccoli, cut into bite-sized florets.

6 cups of low-sodium vegetable broth

1/2 cup nutritional yeast

1 teaspoon garlic powder

1/2 teaspoon dried thyme

Sea salt for your taste

1 cup unsweetened cashew or soy milk or coconut milk

US Customary – Metric

Cook Mode

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Instructions

Add the carrots and onion to a large saucepan with a tablespoon of water. Sauté until the carrots and onion are slightly softened, approximately 2 minutes.

Bring the beans, potatoes, broth, nutritional yeast and thyme to the boil in a large saucepan. Reduce heat to low and simmer for 8 minutes. Add the broccoli to the pot and cook for 5 minutes more.

Turn off the heat. Remove about 4 cups of vegetables and then set aside the rest. Use an immersion blender to puree the soup. You can also transfer the soup to a blender using batches. Be careful when puréeing hot liquids. The 4 remaining cups of vegetables should be returned to the pot. Add the plant milk, and stir. At this stage, I added 1/2 teaspoon of salt. You can adjust the salt according to your preference. Serve and enjoy.

Instant Pot Directions

Turn on the Instant Pot’s sauté function and then add the carrots and onion with a tablespoon of water. Sauté for 2 minutes or until the carrots and onion are slightly softened.

Mix all the ingredients except the milk. Close the lid and make sure that the valve is in its sealing position. Cook on high pressure for 7 minutes, then quickly release the steam valve. Once it is safe, remove the lid.

Set aside 4 cups of vegetables with a slotted spoon. Blend the soup with an immersion blender. You can also transfer the soup to a blender in batches. Be careful when pureeing hot liquids.

Reserve the veggies and add the milk to the pot. Add salt to taste. At this stage, I added 1/2 teaspoon of salt. You can adjust the salt to suit your tastes. Serve and enjoy.

Notes

This soup is very chunky for me. However, if you are serving picky eaters, it may be better to puree the whole soup and not just some of the chunkier vegetables. The reserved vegetables can be used to add to the soup or to garnish the bowls.

You can substitute cashew milk for soy milk or coconut milk if you are allergic to nuts. If you prefer a richer, creamier finish, canned coconut milk may be used. However, it will contain more fat.

To please picky eaters, I have kept the seasoning simple. However, you can add cumin, paprika or cayenne to increase the heat.

Nutrition