Vegan Broccoli Potato Soup Recipe

Introduction

Welcome to a heartwarming recipe for Vegan Broccoli Potato Soup—an ideal choice for a nourishing meal that’s both satisfying and plant-based. This creamy soup combines tender vegetables with rich flavors, making it a perfect addition to your vegan recipe repertoire. Whether you’re enjoying it as a light lunch or a comforting dinner, this soup is packed with nutrients and delicious taste. Follow this detailed recipe to create a wholesome and flavorful soup that’s sure to please everyone at your table.

Ingredients

Vegetables and Aromatics:

  • 2 pounds broccoli florets: Fresh, cut into bite-sized pieces.
  • 1 large potato: Peeled and diced into small cubes.
  • 1 large onion: Finely chopped.
  • 3 garlic cloves: Minced (or use store-bought garlic paste).
  • 2 celery stalks: Chopped.
  • 2 large carrots: Peeled and sliced.

Base and Seasonings:

  • 1/3 cup vegan butter: You can substitute with vegan oil if preferred.
  • 1/4 cup all-purpose flour: For thickening the soup.
  • 4 cups vegetable broth: Homemade or store-bought, ensure it’s vegan.
  • 2 cups plant-based unsweetened soy milk: For a creamy texture.
  • 1/4 cup nutritional yeast: Adds a cheesy, umami flavor.
  • 1/4 teaspoon grated nutmeg: Provides a warm, aromatic spice.
  • 1 teaspoon dried thyme: Adds herbal notes.
  • 1 teaspoon kosher salt: Adjust to taste.
  • Black pepper: Added according to taste.

Instructions

1. Prepare the Vegetables

Start by peeling and dicing the potato. Cut the broccoli florets into bite-sized pieces. Set these vegetables aside.

2. Sauté the Aromatics and Vegetables

Heat a nonstick skillet over medium flame and melt half of the vegan butter. Add the chopped onion, minced garlic (or garlic paste), celery, carrots, broccoli, and diced potatoes to the skillet. Season with kosher salt.

Sauté the mixture for 5-10 minutes, stirring occasionally, until the vegetables become tender and slightly golden. Transfer the cooked vegetables to a bowl and set aside.

3. Create the Soup Base

In the same skillet, melt the remaining vegan butter. Add the all-purpose flour and cook, stirring constantly, for about 3 minutes. This step creates a roux that will thicken the soup.

Slowly pour in the vegetable broth and plant-based soy milk, stirring continuously to prevent lumps. Continue to cook and stir until the mixture is smooth and well combined.

4. Combine Ingredients and Simmer

Add the sautéed vegetables to the skillet with the broth mixture. Stir in the nutritional yeast, grated nutmeg, and dried thyme. Bring the mixture to a boil.

Once boiling, reduce the heat to low and cover the skillet with a lid. Let the soup simmer for 15-20 minutes, or until all the vegetables are tender and fully cooked.

5. Blend the Soup

Remove 1 cup of the soup broth from the skillet and set it aside. Using an immersion blender, carefully blend the soup in the skillet until it reaches a creamy consistency. Alternatively, you can transfer the soup in batches to a regular blender.

After blending, return the reserved cup of broth to the skillet and stir well to incorporate. Taste the soup and adjust the seasoning with additional salt and black pepper as desired.

6. Serve

Your Vegan Broccoli Potato Soup is now ready to be served. Ladle the soup into bowls and serve hot. For an extra touch, pair it with vegan garlic bread or a fresh baguette.

Nutritional Information

Per Serving (1 cup):

  • Total Calories: 358 kcal
  • Carbohydrates: 27.5g
  • Protein: 15g
  • Fiber: 11.7g
  • Sugar: 7g
  • Fat: 17g

SmartPoints® Values

For those following Weight Watchers (WW), the estimated SmartPoints® value per serving is approximately 9. This value is based on the specific ingredients used and may vary slightly depending on ingredient brands and quantities.

Useful Information

Ingredient Substitutions

  • Vegan Butter: You can replace vegan butter with vegan oil or margarine if preferred.
  • All-Purpose Flour: For a gluten-free option, use a gluten-free all-purpose flour blend or cornstarch.
  • Plant-Based Milk: Any unsweetened plant-based milk, such as almond or oat milk, can be used as a substitute for soy milk.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup in individual portions. It will keep well in the freezer for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and reheat on the stove over low heat, stirring occasionally.

Serving Suggestions

This Vegan Broccoli Potato Soup pairs wonderfully with a side of vegan garlic bread, a crisp salad, or a light sandwich. For added texture and flavor, consider topping the soup with croutons or a sprinkle of additional nutritional yeast.

Conclusion

Our Vegan Broccoli Potato Soup is a versatile and hearty dish that provides both comfort and nutrition. With its creamy texture, flavorful vegetables, and rich seasonings, it’s a perfect choice for any vegan meal plan. Follow this comprehensive recipe to create a delicious and satisfying soup that’s sure to become a staple in your kitchen. Enjoy the warmth and goodness of this easy-to-make soup, and share it with family and friends for a wholesome, plant-based dining experience.