Vegan Broccoli Potato Soup
I love a good soup – eating it, making it, all of the things. This vegan broccoli potato soup is one of those easy recipes that’s hearty and filling. It’s also wildly simple, which makes it even better. The potato adds a thicker consistency and the broth makes this soup super flavorful!
There are many things I love about my husband. It’s wonderful how similar we are and how much closer we are becoming the longer we’re together. My love of vegetables, however, isn’t one he’s identical to me. He’s cool with them generally, but it’s not to the same level. Our five year old, however, is quite the veggie lover, so we’ll see how his love for them unfolds over the years to come.
When I was a kid, broccoli was one of the vegetables I happily enjoyed. I also loved onions and corn. Beets and mushrooms were things I fell in love with only in my 30s – it was honestly a version of this beet and goat cheese salad we had in Portland that did it for me.
Anyway. Broccoli. My husband was very anti-broccoli until I roasted it one time with lemon zest and parmesan on top. Now he’s on board with broccoli, if only roasted! Now to get him into soups…
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Vegan Broccoli Potato Soup
While soups, especially potato soups can be heavy, this vegan broccoli potato soup banks on the deliciousness of the plant-based ingredients, so you don’t have to feel bogged down. And if you do want a small indulgence, you can add a dab of butter or cream at the end, but I don’t think it needs it.
If you skip the butter or cream in the soup, you can all eat buttery toast with this soup! And since we know I’ll be eating this whole batch of soup on my own, I appreciate guilt-free deliciousness!
Broccoli Recipes
If you love broccoli (or just have a fair bit on your hands), you’ll also want to try this roasted grape and broccoli salad, our go to prosciutto broccoli floret appetizer, this creamy vegan pasta and our healthy sesame chicken.
Soup Recipes
In need of more yummy soups? This one pot lentil soup has been my favorite recipes for years as has this pea soup (both vegan). I recently discovered homemade Tuscan white bean soup with kale, and it’s constantly on my mind!
This leftover turkey chili with white beans (easily subbed with chicken) is a favorite for my husband!
VEGAN BROCCOLI POTATO SOUP
Ingredients
- 2-3 cups peeled cubed red or gold potatoes
- 4 cups finely chopped broccoli stem and florets
- 2 teaspoons minced garlic
- 2 tablespoon olive oil
- salt & pepper
- ½ teaspoon ground cumin
- ¾ teaspoon ground ginger
- 3 cups vegetable stock
Instructions
- Heat olive oil in large pot with lid over medium heat. Add garlic and potatoes. Season with 1 teaspoon each salt and pepper. Saute two minutes, stirring once. Add broccoli, cumin, and ginger. Stir to combine. Cover. Cook five minutes.
- Uncover. Add 1 Cup of broth. Scrape bottom of pan with wooden spoon to remove any residue from cooking. Add two cups broth. Cover and bring to boil. Boil five minutes.
- Reduce heat. Simmer 10 minutes. Remove from heat.
- Let sit 5 minutes. Add salt and pepper to taste.
