🥦🥔 Vegan Creamy Broccoli Potato Soup

A cozy, hearty soup that’s rich and creamy without dairy. Potatoes give it a naturally velvety texture, while broccoli, garlic, and herbs add plenty of savory flavor.

Serves: 6
Prep: 15 minutes
Cook: 30 minutes
Total: ~45 minutes

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 medium potatoes, peeled and diced
• 5 cups (1.2 L) vegetable broth
• 5 cups broccoli florets, plus extra for garnish
• 1 cup unsweetened plant milk
• ½ cup canned full-fat coconut milk or vegan cooking cream
• 1 tsp dried thyme
• ½ tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice

👩‍🍳 Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes, until soft and translucent. Add garlic and cook for another 30 seconds.
2. Cook the potatoes: Add diced potatoes, vegetable broth, thyme, oregano, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–12 minutes, until the potatoes are almost tender.
3. Add broccoli: Add the broccoli and simmer for another 6–8 minutes, until both the potatoes and broccoli are completely tender.
4. Blend: Remove the pot from the heat. Transfer about ⅔ of the soup to a blender and blend until smooth. Return it to the pot. For a completely smooth soup, blend everything. For more texture, leave additional broccoli and potato pieces whole.
5. Make it creamy: Stir in plant milk, coconut milk or vegan cream, and nutritional yeast. Warm gently for 2–3 minutes—don’t let it boil vigorously.
6. Balance the flavor: Stir in lemon juice and taste. Add additional salt, pepper, or nutritional yeast as needed.