If you’re a soup lover, you’ll definitely enjoy our vegan broccoli potato soup! It’s nutritious and a fun balance of textures.
You get a creamy base with rustic bits of potato and broccoli for variety. It’s also topped with crispy chickpeas and fragrant herbs.
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Our vegan broccoli soup is perfect for a cozy evening in. Prepare in batches or enjoy with the family! (And make sure to get some bread for dipping.)
For more comfort food, try out our lentil veggie soup or broccoli potato casserole!
Why you’ll love it
- Hearty & satisfying
- Easy to prepare!
- Texture-rich
- Aromatic with a hint of umami
- Crowd-pleaser with families
For this recipe, you’ll need a baking sheet, cutting board, pot, measuring utensils, and immersion blender!
Ingredients needed
- Broccoli, celery, spinach, potatoes, onion, garlic — our delicious veggies for our soup base!
- Vegetable broth and almond milk — add creaminess and flavor.
- Almond butter, nutritional yeast, soy sauce — for a punch of cheesy, umami flavor
- Nutmeg, black pepper, salt — seasonings to kick up the flavor!
- Toppings — crispy chickpeas, seeds, and herbs
For exact measurements and serving suggestions, scroll below!
How to make vegan broccoli potato soup
Roast the chickpeas
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Add the chickpeas to the pan, season with salt and pepper, toss well, arrange in a single layer, and roast for 20 minutes until crispy. Let cool on the baking sheet.
Roasted Chickpea Recipe →
Make the soup
Sautée the onion and garlic in a large pot with 2-3 tablespoons vegetable broth until fragrant.
Add the celery and potatoes to the pot, and cook for 2-3 minutes over medium heat.
Add the broccoli florets, almond milk, vegetable broth, and soy sauce to the pot, stir to combine, and bring to a boil over medium heat.
Turn the heat to low and simmer for 10 minutes. Add the spinach, mix, and simmer for 5 more minutes.
Add the nutritional yeast, almond butter, and nutmeg to the pot, and use an immersion blender to blend until you get the desired consistency (we kept it chunky and rustic).
Add salt and nutritional yeast to taste.
Divide into serving bowls, garnish with toasted seeds of choice, fresh aromatic herbs, and roasted chickpeas, and serve warm.
Storage & reheating
Let cool, then store in an airtight container in the fridge for up to 3-4 days. In the freezer, it’ll last for up to 3 months.
Reheat the soup in a pot over the stove. Heat on medium heat until warmed through and slightly bubbling. Or, reheat in the microwave in 45-second increments until warm.
Serving suggestions
Our vegan broccoli soup is amazing with a slice of toasted bread! You can even dip our vegan cornbread in with the soup. It’ll soak up the flavor and be a truly amazing bite.
You can also make this soup extra cheesy! Whip up a vegan cashew cheese and mix it with the soup.
More topping suggestions:
- Vegan cheddar
- Croutons
- Olive oil drizzle
- Roasted broccoli bits
- Crispy cannellini beans
- Crispy vegan bacon
Whatever you decide, our vegan broccoli potato soup will be the perfect bowl of comfort.
FAQs & tips
Do I have to use an immersion blender?
Nope! You can also pour the soup into a high-speed blender. Make sure the soup has cooled down a bit! Some blenders can’t handle the heat, so take proper precautions.
Can I make this soup extra creamy?
Yes! Feel free to blend the entire mixture for a fully creamy soup! it’s also creamier when adding some almond creamer.
What should I serve this soup with?
Our soup is amazing with toasted bread! It’s great as an appetizer to a bigger meal like our vegan fettuccine alfredo!
More hearty recipes
- Vegan Broccoli Recipes
- Easy Vegan Soups
- Satay Sweet Potato Lentil Curry
- Vegan Thai Potato Curry
- Vegan Chili Sin Carne
Did you make our vegan broccoli potato soup and enjoy it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!
Ingredients
- 1 large head broccoli cut into florets (6 cups) (480g)
- 2 celery stalks diced
- 3 cups fresh spinach 100 g
- 1 lb potatoes cubed
- 1 large yellow onion chopped (1 cup / 25g)
- 4 garlic cloves minced
- 1 15- oz can chickpeas, drained and rinsed 400 g
- 1 cup vegetable broth 240 ml
- 1 cup almond milk 240 ml
- 2 tbsp almond butter
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce
- ¼ tsp nutmeg freshly grated
- ½ tsp black pepper
- ½ tsp salt
Toppings
- Seeds
- Herbs
- Roasted chickpeas
Instructions
Roast the chickpeas
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Add the chickpeas to the pan, season with salt and pepper, and toss well. Arrange in a single layer, and roast for 20 minutes until crispy. Let cool on the baking sheet.
Make the soup
- While the chickpeas are roasting, make the soup.
- In a large pot, sautée the onion and garlic with 2-3 tablespoons vegetable broth until fragrant.
- Add the celery and potatoes to the pot and cook for 2-3 minutes over medium heat.
- Add the broccoli florets, almond milk, vegetable broth, and soy sauce to the pot, stir to combine, and bring to a boil over medium heat.
- Turn the heat to low and simmer for 10 minutes. Add the spinach, mix, and simmer for 5 more minutes.
- Add the nutritional yeast, almond butter, and nutmeg to the pot, and use an immersion blender to blend until you get the desired consistency (we kept it chunky and rustic).
- Add salt and nutritional yeast to taste.
- Divide into serving bowls. Then garnish with toasted seeds of choice, fresh aromatic herbs, and roasted chickpeas. Serve warm.
Notes
- Let cool, then store in an airtight container in the fridge for up to 3-4 days. In the freezer, it’ll last for up to 3 months.
- Check out our serving suggestions for yummy toppings + sides!
Chilly days call for warm, comforting bowls of soup! Our vegan broccoli soup features aromatic onion and garlic, protein-packed chickpeas, and is made with almond milk.