Creamy Vegan Broccoli Soup
Servings: 4
Gold potatoes blend into a silky, dairy-free base for this vegan broccoli soup, with spinach and nutritional yeast for savory depth. A crunchy topping of sunflower, sesame, pepita and hemp seeds brings it to 14g protein a bowl.
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 until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the potatoes, broccoli and vegetable stock and bring to a gentle simmer. Cover, reduce the heat and cook until the potatoes are very tender, about 15 minutes.
- Scoop out some of the chunky vegetables and set them aside. Add the spinach to the pot and blend the 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 the seasoning to taste.
- Ladle into bowls. Swirl with the dairy-free sour cream, if using, and sprinkle with the sunflower seeds, sesame seeds, pepitas and hemp hearts.
Notes
- Make It Creamier: Blend in 1/4 cup full-fat canned coconut milk or 1/4 cup raw cashews with the spinach.
- Instant Pot Method: Sauté the onion, carrot, celery and garlic on Sauté, then add the potatoes, broccoli and stock. Pressure cook on high for 5 minutes, quick release, and continue with step 3.
- Prep Tip: Save time with a store-bought mirepoix mix in place of the onion, carrot and celery. If the soup is too thick, add more stock or water.
- Storing: Refrigerate the soup in an airtight container for up to 4 days, and keep the seed toppings separate so they stay crunchy.
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
