Vegan Broccoli Potato Soup Recipe

Introduction

Vegan Broccoli Potato Soup is a nourishing and hearty dish that combines the robust flavors of broccoli with the comforting creaminess of potatoes. This soup is perfect for a light lunch or a wholesome dinner, offering a balance of vegetables and spices that delivers both flavor and nutrition. Made without dairy or animal products, it is suitable for those following a vegan diet and can easily be adapted for gluten-free preferences. This comprehensive guide provides a detailed recipe, including ingredient measurements, step-by-step instructions, nutritional information, and Weight Watchers (WW) SmartPoints, ensuring you achieve a perfect result every time.

Ingredients

For the Soup:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium recommended)
  • 3 large russet potatoes, peeled and diced (about 4 cups)
  • 4 cups broccoli florets (about 1 large head of broccoli)
  • 1 cup unsweetened almond milk (or any plant-based milk of your choice)
  • 1/4 cup nutritional yeast (for a cheesy flavor)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon turmeric (for color and added health benefits)
  • Salt and black pepper, to taste
  • 1 tablespoon lemon juice (for brightness)
  • 1 tablespoon all-purpose flour (optional, for thickening)
  • 2 tablespoons water (if using flour to thicken)

For Garnish (optional):

  • Fresh parsley, chopped
  • Croutons (vegan)
  • A sprinkle of additional nutritional yeast (for a cheesy topping)

Instructions

  1. Prepare the Ingredients: Begin by preparing all your ingredients. Dice the onion, mince the garlic, peel and dice the potatoes, and cut the broccoli into florets.
  2. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  3. Cook the Potatoes: Add the diced potatoes to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes, allowing the potatoes to slightly brown and pick up the flavors from the aromatics.
  4. Add the Broth: Pour in 4 cups of vegetable broth. Stir well to combine. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
  5. Add the Broccoli: Add the broccoli florets to the pot. Continue to simmer for an additional 5-7 minutes, until the broccoli is tender but still vibrant green.
  6. Blend the Soup: Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Blend until smooth and return to the pot.
  7. Add Milk and Seasonings: Stir in 1 cup of unsweetened almond milk and 1/4 cup of nutritional yeast. Add the dried thyme, dried basil, turmeric, salt, and black pepper. Mix well. Simmer for an additional 5 minutes to allow the flavors to meld.
  8. Thicken the Soup (Optional): If you prefer a thicker soup, mix 1 tablespoon of all-purpose flour with 2 tablespoons of water to form a slurry. Stir this mixture into the soup and cook for an additional 2-3 minutes, until thickened.
  9. Adjust Seasonings: Taste the soup and adjust the seasonings as needed. Add 1 tablespoon of lemon juice to brighten up the flavors.
  10. Serve: Ladle the soup into bowls. Garnish with fresh parsley, vegan croutons, and an additional sprinkle of nutritional yeast, if desired.
  11. Store Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors often improve after a day. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
  12. Reheating Tips: When reheating, you may need to add a little extra vegetable broth or plant-based milk to restore the desired consistency. Stir well and heat until warmed through.

Useful Tips

  • Uniform Potato Size: To ensure even cooking, try to cut the potatoes into uniform pieces. This helps them cook at the same rate and blend more smoothly.
  • Blending: For a creamier texture, ensure that the soup is blended thoroughly. If you prefer a chunkier texture, blend only half of the soup or mash some of the potatoes with a spoon.
  • Flavor Variations: Experiment with adding other herbs and spices to customize the flavor. A pinch of cayenne pepper can add a bit of heat, while a splash of white wine vinegar can provide extra acidity.

Nutritional Information (Per Serving, based on 6 servings):

  • Calories: 160
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 4g
  • Sugars: 4g
  • Protein: 5g

Weight Watchers (WW) SmartPoints

Calculated using the WW system, per serving:

  • Blue Plan: 3 SmartPoints
  • Green Plan: 3 SmartPoints
  • Purple Plan: 3 SmartPoints

These SmartPoints values are approximate and may vary based on specific ingredient brands and portion sizes. Adjust the recipe if needed to fit your WW plan requirements.

Conclusion

Vegan Broccoli Potato Soup is a comforting and nutritious option that brings together the wholesome goodness of broccoli and potatoes in a creamy, satisfying bowl. This recipe is not only delicious but also versatile and easy to prepare, making it a perfect addition to your meal rotation. Whether enjoyed as a standalone meal or paired with a hearty sandwich, this soup provides a balanced and flavorful option for those following a vegan diet. With detailed instructions and nutritional information, you can create a delicious and healthy soup that meets your dietary preferences and culinary needs. Enjoy the rich flavors and comforting warmth of this vegan broccoli potato soup!