Made with hearty potatoes and nutritious broccoli, this dairy-free, Vegan Broccoli Potato Soup is perfect for anytime of the year!
I’m coming at you today with a super simple soup recipe.
Vegan Broccoli Potoat Soup to be precise!
This broccoli potato soup recipe was inspired by an amazing soup that Brett and I shared during our time in Switzerland, which you can read all about here!
There are so many reasons I love this soup recipe. It requires less than 10 ingredients. It’s full of vegetables. It’s hearty and satiating thanks to starchy potatoes. AND it’s creamy, despite being dairy-free!
If you like this simple soup recipe (that’s full of vegetables), then be sure to check out my other favorite vegan soup recipes. We love this Creamy Vegan Tomato Zucchini Soup, Red Lentil Pumpkin Soup and this Vegan Pumpkin Soup with a peanut butter twist!
Ingredients You’ll Need for Vegan Broccoli Potato Soup
This soup is chock full of plant-based nutrition thanks to cruciferous vegetables and satiating potatoes. Below I’ll list out all of the ingredients you’ll need to make this soup. There are less than 10 ingredients total!
- Red onion (can sub for white/yellow onion)
- White potatoes
- Vegetable broth (or water)
- Black pepper
While this soup contains a lot of produce, all the vegetables used in this soup can last quite a while when stored properly, so you may already have some of these items on hand.
How to Make Dairy Free Broccoli Soup
Most broccoli soups contain dairy in the form of either milk, creamy or cheese. To make broccoli soup that’s vegan, you can use a number of different ingredients to replace the dairy.
Non-dairy milk can easily replace dairy milk. Simple cashew cream (blending cashews and water) is a great substitution for heavy cream. Or, like in this recipe, potatoes can mimic dairy in a soup due to their creamy, starchy nature.
I’d love to know if you give this recipe a try and what you think, so be sure to leave a comment and a star rating by clicking on the stars in the recipe card. If you enjoyed it, share the recipe with your friends as well!
- 1/2 red onion, chopped
- 3 cloves garlic, minced
- 2 celery stalks, chopped
- 4 cups broccoli florets
- 2 cups cauliflower florets
- 1 1/2 lb. white potatoes, peeled and cut into 1/2 inch cubed
- 6 cups water or vegetable broth, or a mix
- 1 1/2 teaspoon salt, or to taste
- ground black pepper
- In a large pot, water sauté the onion until soft.
- Add in the garlic, celery, potatoes, cauliflower, broccoli, water, salt and pepper. Bring the water to a boil and then reduce everything to a simmer. Allow the vegetables to cook until almost tender, about 10-15 minutes
- Using a immersion blender or carefully in a regular blender, blend all the ingredients until smooth.
- Reheat and serve warm!
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 122Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 541mgCarbohydrates 27gNet Carbohydrates 0gFiber 5gSugar 3gSugar Alcohols 0gProtein 5g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.