Creamy Vegan Broccoli Soup
Servings: 4
This vegan broccoli soup brings comfort and nourishment together in one bowl. The potatoes blend into a silky, non-dairy base while tender broccoli adds bright green bites of texture and fiber and the protein-rich seeds adds crunch. It’s cozy, satisfying, and packs in 14 grams of protein!
Equipment
Ingredients
- 2 tablespoon avocado oil
- ½ yellow onion diced
- 1 carrot diced
- 1 celery rib diced
- 4 garlic clove minced
- 3 gold potatoes cubed
- 4 cups broccoli florets frozen
- 6 cups vegetable stock
- 2 cups spinach
- ¼ cup nutritional yeast
- ¼ teaspoon sea salt, unrefined
- ¼ teaspoon black pepper, ground ground
Toppings
- 2 tablespoon raw sunflower seeds
- 2 tablespoon sesame seeds
- 2 tablespoon raw pepitas
- 2 tablespoon hemp hearts
- ½ cup dairy-free sour cream optional
Instructions
- Heat the avocado oil in a saucepan over medium-high heat. Add the onion, carrot, and celery, and sauté for about 5 minutes, or until softened. Stir in the garlic and cook for an additional 30 seconds, until fragrant.
- Add the potatoes, broccoli, and vegetable stock. Bring to a gentle simmer, then cover and reduce the heat. Cook for 15 minutes, or until the potatoes are very tender.
- Remove about half of the soup’s chunky vegetables and set aside in a bowl. Add the spinach to the pot, then blend the remaining soup with an immersion blender until smooth and creamy.
- Return the reserved vegetables to the pot and stir in the nutritional yeast, salt, and pepper. Adjust seasoning to taste.
- Ladle the soup into bowls. Swirl with vegan sour cream and garnish with seeds and extra broccoli florets, if desired.
Notes
For a creamier soup, add 1/4 cup full-fat coconut milk or add in 1/4 cup raw cashews when blending.
Save time by using mirepoix instead of carrots, onion and celery.
If the soup is too thick, add extra broth or water until the desired texture is reached.
Swap sour cream for cashew cream, which adds additional protein.
Nutrition
Serving: 2cups, Calories: 443kcal, Carbohydrates: 50g, Protein: 14g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 8g, Trans Fat: 0.003g, Sodium: 1760mg, Potassium: 1140mg, Fiber: 8g, Sugar: 9g, Vitamin A: 5323IU, Vitamin C: 114mg, Calcium: 143mg, Iron: 5mg