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    Home » Recipes » Soups

    Healthy Broccoli Potato Soup

    Published: Oct 23, 2019 · Modified: May 3, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    44.5K shares
    JUMP TO RECIPE

    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.

    close up of bowl of broccoli potato soup

    This creamy vegan broccoli 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 (WFPB) diet.

    If you’re a cheese lover, don’t worry! Although this soup is dairy free and vegan, and technically there’s no cheese in it, there is definitely a “cheesy” flavour from using a boatload of nutritional yeast!

    Not only does it add a delicious cheesiness, but it really ups the nutrients too!

    broccoli potato soup in two bowls

    What goes in to a healthy broccoli potato soup?

    Fresh veggies and tons of healthy, nutrient dense ingredients.

    bowl of broccoli, bowl of red onion, bowl of sliced carrots, bowl of white beans and bowl of diced potatoes

    In addition to all the veggies and nutritional yeast, I’m using low sodium vegetable broth and cashew milk (or coconut milk for nut free), and of course some seasoning.

    See the recipe card at the bottom of the post for the full recipe and instructions!

    How to 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. (photo 1)

    Next, add all the remaining ingredients, EXCEPT the broccoli. (photos 2-3)

    Bring your pot to a boil over high heat, and then reduce to a simmer for about 8 minutes, until potatoes are mostly cooked.

    pot with carrots, white beans, broth, for soup

    Now add the broccoli florets and simmer an additional 5 minutes. (photos 4-5)

    Make sure to add the broccoli only once the potatoes are mostly cooked, or the broccoli will get too soft.

    pot of broccoli soup cooking

    Once the soup is cooked, use a slotted spoon or similar tool to remove about 4 cups of the veggies from the pot. (photo 6)

    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. (photos 7-8)

    If you don’t have an immersion blender, carefully transfer the soup to a standard blender. Make sure to do some in small batches, and do not overfill your blender. It’s best to let the soup cool first to prevent burns. Do not walk away from a running blender.

    immersion blender pureeing soup in large pot

    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. (photos 9-10)

    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.

    pouring milk into large pot of soup

    Expert Tips

    Don’t blend the soup too much. This isn’t a cream of broccoli soup, but a chunky, hearty broccoli potato soup. I like using an immersion blender for this one, because it makes the soup smooth enough, without overdoing it like a blender would.

    Make sure to remove a couple of cups worth of the soup before blending so you can add some nice texture back into your soup after blending the batch.

    Taste and add more seasoning once blended if needed. I kept the seasoning selection to a minimum on this one to make it picky eater friendly. To amp up the flavour of your broccoli potato soup, add some cumin, paprika (sweet or smoked) or even some cayenne pepper to add a little heat if you’d like.

    Substitutions/Variations

    I really like Yukon Gold potatoes for this one, but you may also sub for whatever you have on hand, or even a mix of half sweet and half gold potatoes.

    White kidney beans are nice and hearty and they won’t darken your soup, but again, use whatever you have on hand. Red kidney beans or navy beans also work well here.

    If you don’t have fresh broccoli available, use frozen, or sub for leafy greens like spinach or kale, fresh or frozen.

    Use any plant milk you like to sub for the cashew milk. Use soy or coconut for nut free, or whatever you have on hand. You may also sub for the canned kind of coconut milk to add even more richness and creaminess to your broccoli potato soup.

    bowl of broccoli potato soup with broccoli, carrot and white bean garnish

    Can I make it in advance?

    Absolutely!

    I find that most soups taste even better the next day when reheated. The flavours really enhance and heighten over night.

    This vegan broccoli soup is no exception!

    However, the chunks of veggies will further soften, so if that’s not your thing, then enjoy right away.

    Can I freeze broccoli potato soup?

    Yes, like most soups, you can definitely freeze this one. In fact, this vegan broccoli soup is meal prep AND freezer friendly.

    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.

    spoon lifting up a bite of broccoli potato soup over bowl

    More Chunky Vegan 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 with Beans

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    close up of bowl of broccoli potato soup

    Healthy Broccoli Potato Soup

    Broccoli potato soup is a little creamy, a little chunky, and a lot of delicious. This tasty soup recipe is warming, nourishing, and 100% wholesome.
    4.98 from 192 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Total Time: 40 minutes
    Course: Main Course, Soup
    Cuisine: American, Canadian
    Servings: 8 Servings
    Calories: 204kcal
    Author: Rosa

    Equipment

    Image of hand blender with attachments on white background.
    Immersion Blender

    Ingredients

    • 1 large red onion finely chopped
    • 4 large carrots thinly sliced
    • 2 pounds yukon gold potatoes peeled & diced
    • 19 ounce 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
    • ½ cup nutritional yeast
    • 1 teaspoon garlic powder
    • ½ teaspoon dried thyme
    • sea salt to taste
    • 1 cup unsweetened cashew milk or soy milk, or coconut milk
    US Customary - Metric
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    Instructions

    • 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 ½ a teaspoon at this point, but salt to your taste. Then serve and enjoy.

    Instant Pot Directions

    • Set your Instant Pot to the sauté function, then add the onion and carrots with a tablespoon or two of water. Sauté until slightly softened, about 2 minutes.
    • Add all remaining ingredients EXCEPT the milk and close the lid, making sure the valve is in the sealing position. Cook at high pressure for 7 minutes and then quick release the steam valve. Remove the lid once safe to do so.
    • Use a slotted spoon to remove 4 cups of the veggies and set aside. Then puree the remaining soup using an immersion blender. Or you may transfer to a stand blender in batches, using caution when pureeing hot liquids.
    • Return the reserved veggies to the pot, stir in the milk and taste for salt. I added ½ a teaspoon at this point, but salt to your taste. Then serve and enjoy.

    Video

    Notes

    I like this soup fairly chunky, but if you're serving picky eaters, you may puree the entire soup instead of reserving some chunkier veggies. You may use the reserved veggies to stir back into the pot, or use them to garnish each bowl of soup.
    If you're avoiding nuts, use soy or coconut milk instead of cashew milk. You may also use the canned coconut milk if you want an even richer and creamier finish, however, this will add more fat.
    I've kept the seasoning simple here to please some picky eaters, but if you wish to amp up the flavour, you may add some cumin, paprika, or even some cayenne to add a little heat.

    Nutrition

    Calories: 204kcal | Carbohydrates: 37g | Protein: 11g | Fat: 1g | Sodium: 398mg | Potassium: 1087mg | Fiber: 11g | Sugar: 5g | Vitamin A: 5574IU | Vitamin C: 94mg | Calcium: 94mg | Iron: 8mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    44.5K shares

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    1. Elizabeth

      February 05, 2023 at 2:58 pm

      Do you know approximately how many cups of potatoes two pounds is? Looking forward to making this soup this week!

      Reply
      • Rosa

        February 06, 2023 at 8:35 am

        Hi Elizabeth, approx. 6-7 cups of cubed potatoes.

        Reply
        • Elizabeth

          February 06, 2023 at 3:03 pm

          Thank you 😊

          Reply
    2. Max

      February 05, 2023 at 10:57 am

      Can i leave out the nutritional yeast? I cannot use that as its a trigger for migraines

      Reply
      • Rosa

        February 06, 2023 at 8:32 am

        Sure, just add increase the other seasoning or add some other spices you like to boost the flavour. Enjoy!

        Reply
    3. Natalie

      January 29, 2023 at 2:26 pm

      5 stars
      Nutritional yeast was a delicious addition! I’ll be making this again. Thank you for a great recipe.

      Reply
      • Rosa

        February 01, 2023 at 8:32 am

        My pleasure Natalie! 🙂

        Reply
    4. Tania

      January 01, 2023 at 12:49 pm

      5 stars
      Ever since I found your recipe I have made it, I haven’t added any beans in mine tho but think I will next time. My only substitution was the onion, I use yellow vidalia instead. My friends really liked it, so thanks for sharing.

      Reply
      • Rosa

        January 03, 2023 at 10:03 am

        You’re very welcome Tania. So happy you’ve been enjoying it. 🙂

        Reply
    5. April

      January 01, 2023 at 12:16 pm

      I don’t have an instant pot. How would the recipe change if cooked on the stove?

      Reply
      • Rosa

        January 03, 2023 at 9:53 am

        The first set of instructions is the stove top directions. Enjoy!

        Reply
    « Older Comments

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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