Simply delicious, broccoli potato soup, made using healthy ingredients in a warming, nourishing bowl of goodness. Chunks of potato, carrot, broccoli and white beans together with a rich and creamy broth. A tasty, yet guilt free, low calorie meal that will fill you up and leave you feeling satisfied.
This creamy vegan soup is exactly what you need right now! Flavourful, wholesome, packed with veggies, and the perfect accompaniment to a sandwich, wrap, salad, or even a big ol’ crusty bun. It’s naturally gluten free and can be easily made nut free. Bonus, it’s also oil free for those of you on a whole food plant based diet. Enjoy!
What goes in to a healthy broccoli potato soup?
This soup has a ton of veggies and healthy, nutrient dense ingredients.
- red onion
- white kidney beans
- nutritional yeast
- vegetable broth
- cashew milk or you may sub a nut free milk instead
- and some seasoning to tie everything together.
How do you make Broccoli Potato Soup?
To a large pot, add your onions and carrots with a tablespoon or two of water and sauté until softened slightly, about 3 minutes. Next, add all the remaining ingredients, EXCEPT the broccoli. Bring your pot to a boil over high heat, and then reduce to a simmer for about 8 minutes, until potatoes are mostly cooked.
Now add the broccoli florets and simmer an additional 5 minutes. Make sure to add the broccoli only once the potatoes are mostly cooked, or they will get too soft.
Once the soup is cooked, use a slotted spoon or similar tool to remove about 4 cups of the veggies from the pot. Feel free to remove more or less, depending on your preferred level of chunkiness. Four cups was perfect for my taste. Now puree the remaining soup in the pot, using an immersion blender.
If you don’t have an immersion blender, carefully transfer the soup to a standard blender. Now you may return the reserved veggies back to the pot.
If you’re serving picky eaters and need to hide the ingredients, feel free to puree the entire soup instead.
Stir in your plant milk of choice and then serve. If you’d like, you may also save some of those veggies you removed to garnish each bowl, instead of returning it all to the pot.
Can I make this soup ahead?
Absolutely! I find that most soups taste even better the next day when reheated. The flavours really enhance and heighten over night. However, the chunks of veggies will further soften, so if that’s not your thing, then enjoy right away.
Can I freeze this broccoli potato soup?
Yes, like most soups, you can definitely freeze this one. The chunks of beans and veggies will soften more from freezing and thawing though. So you may want to add in a few more canned beans or even some frozen broccoli florets while reheating your soup to add some texture back in.
More Favourite Chunky Soup Recipes
- Thai Peanut Chickpea Soup Instant Pot
- Slow Cooker Vegetable Pot Pie Stew
- Instant Pot Vegan Chili (or stove top)
- Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
- Instant Pot Vegetable Soup with Quinoa
- Vegetable Barley Soup to Feed the Lot
- 1 large red onion finely chopped
- 4 large carrots thinly sliced
- 2 lbs yukon gold potatoes peeled & diced
- 19 oz can white kidney beans drained & rinsed
- 1 large broccoli cut into bite size florets, approx 8 cups of small florets
- 6 cups low sodium vegetable broth
- 1/2 cup nutritional yeast
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 1 cup unsweetened cashew milk or soy milk, or coconut milk
- sea salt to taste
- Add the onion and carrots to a large pot with a tablespoon or two of water. Sauté until slightly softened, about 2 minutes.
- Add the potatoes, beans, broth, nutritional yeast, thyme and garlic powder to the pot and bring to a boil over high heat. Reduce heat and simmer until the potatoes are easily pierced with a fork, about 8 minutes. Then add the broccoli and simmer 5 more minutes.
- Turn off the heat and using a slotted spoon, remove and set aside about 4 cups of the veggies. Then puree the remaining soup in the pot, using an immersion blender. Or you may transfer to a stand blender in batches, using caution when pureeing hot liquids. Return the reserved 4 cups of veggies to the pot, stir in the plant milk and taste for salt. I added 1/2 a teaspoon at this point, but salt to your taste. Then serve and enjoy.