Vegan Broccoli Soup
Easy vegan broccoli soup recipe that's ready in 40 minutes. Made with nutritional yeast and an array of aromatics, no one will believe it’s vegan when they taste it.
Servings: 6 Servings
Calories: 213kcal
Ingredients
- 1 tablespoons avocado oil
- 1 large yellow onion diced
- 1 large leek cleaned and chopped
- 4 cloves garlic minced
- 4 cups water + vegetable bouillon
- 4 Yukon gold potatoes chopped
- 4 cups broccoli chopped
- 1 15oz can great northern beans rinsed and drained
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup nutritional yeast
Instructions
- Heat oil, onion, and leek in a large pot and sauté for 4-5 minutes (until onions begin to turn semi-translucent).
- Add garlic, potatoes, broccoli, and beans and sauté for another 1-2 minutes.
- Pour in water, vegetable bouillon, salt, pepper, and nutritional yeast and bring to a boil.
- Simmer for 15 minutes (until potatoes and broccoli are soft).
- Blend soup using an immersion blender until creamy and smooth
- Serve with vegan cheddar cheese, chives, and crispy bread.
Notes
Storage Tips
I love making a big soup pot of this vegan potato and broccoli soup, so I have plenty of leftovers. That said, you can keep it for up to 4 days in the fridge. Store it in an airtight container (preferrably glass). If you can’t get to all that soup within that time, I recommend popping that container into your freezer. You should use it up within 1-2 months from there.
Please read the blog post above for more helpful tips, tricks, and topping suggestions!
Nutrition
Calories: 213kcal | Carbohydrates: 40g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 949mg | Potassium: 918mg | Fiber: 7g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 79mg | Calcium: 82mg | Iron: 3mg
