Vegan Broccoli Soup
Broccoli is one of our favorite veggies, and we created this Vegan Broccoli Soup so we can eat more of it! At only 75 calories per serving with 5 grams of protein, 3 grams of fiber and 116% of your daily Vitamin C, it’s also a nutritional powerhouse!
You can make this recipe with 2 small heads of broccoli or one big head. Since you’re going to blend the ingredients, you can use the broccoli stalks, too. It’s a good use for them so they don’t go to waste. You can also save them for your homemade Easy Vegetable Broth from Scraps. Set aside 2 cups of the broccoli florets for garnish to give your soup a little more visual appeal and texture.
We used unsweetened almond milk, but feel free to use your favorite non-dairy milk. This gives the soup a creamier texture.
Our recipes are very flavorful…sometimes too flavorful for tender palettes. We used cayenne pepper to spice it up a little, but you can skip that if you want. You can also reduce or eliminate the salt if you’re avoiding it.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 8 servings | 15 minutes |
| Cook Time |
| 30 minutes |
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This Vegan Broccoli Soup has 75 calories with 5 grams of protein, 3 grams of fiber & 116% of your daily Vitamin C. It's a delicious nutritional powerhouse!
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- 1/4 cup vegetable broth
- 1/2 medium onion chopped
- 1 medium celery stalk chopped
- 4 cloves garlic chopped
- 4 cups water
- 2 medium yukon gold potatoes or red potatoes, peeled and diced
- 4 cups broccoli florets and stalk, chopped
- 2 cups broccoli small florets for garnish
- 1/2 cup unsweetened almond milk or your favorite non-dairy milk
- 2 tbsp lime juice
- 1/4 cup nutritional yeast
- 1 tsp salt or to taste (optional)
- 1/4 tsp black pepper or to taste
- 1/4 tsp cayenne pepper or to taste
- Chop the onion, celery and garlic.
- Add the vegetable broth to a large pot and bring to a simmer.
- Add the onions, celery and garlic to the vegetable broth. Simmer covered until slightly translucent, about 5 minutes. Stir occasionally. Add more broth if needed.
- Peel and dice the potatoes.
- Add 4 cups water and the diced potatoes to the pot with the other veggies. Bring to a boil and reduce heat to simmer. Cook until the potatoes are soft, about 10 to 15 minutes.
- Chop the 6 cups broccoli into florets. You can chop the stalks and use those in the soup, too. Set aside 2 cups of small florets for garnish.
- When the potatoes are soft, add the 4 cups broccoli florets and stalk to the pot and stir to combine. The broccoli may not be fully submerged, but do NOT add more water or it will dilute your soup. Cover and cook until the broccoli is soft, but not mushy. About 5 minutes. The florets will turn a bright green color.
- Remove the pot from the heat and transfer the soup mixture to a blender. Blend on high until smooth. If your blender is too small for the whole pot of soup, you can blend it in two batches and recombine in the pot.
- Return the soup to the pot and add the almond milk, lime juice, nutritional yeast, salt, black pepper and cayenne pepper. Stir to thoroughly combine. Reheat over medium heat, about 5 minutes, stirring occasionally.
- While the soup is reheating, steam the remaining 1 cup of small broccoli florets in a separate pot until bright green, about 5 minutes.
- Add 3/4 cup of soup to a bowl and garnish with 1/4 cup of steamed broccoli florets. Refrigerate leftovers for up to 5 days.
Serving size is 3/4 cup.
Can you please explain nutritional yeast. Is it different from yeast you’d use for bread making? I live in Australia – are there brands of nutritional yeast that you can suggest? Thanks
It is not the same as yeast used in baking. We like Bob’s Red Mill. Here’s an article that explains what it is: https://www.webmd.com/diet/nutritional-yeast-good-for-you