Broccoli Potato Soup

Vegan creamy Broccoli Potato Soup is a traditional, tasty, and nutritious recipe. The ingredients for this mouth-tempting soup are gluten-free and dairy-free. This soup contains a high amount of protein (15 grams). It is the best vegan recipe for weeknight dinner and lunch. This vegan creamy Broccoli Potato Soup gives a creamy and satisfying texture. Vegetables and plant-based milk are used to make this yummy soup. You should try this recipe and its result will turn out amazing. Cook this tasty and yummy dish with the following instructions and enjoy it with your family.

Equipment:

• Peeler
• Knife
• Nonstick skillet
• Bowl
• Cup
• Immersion Blender
• Soup Bowl

Ingredients:

• Broccoli Florets 2 pounds
• Diced-shape Potato 1
• Vegan butter 1/3 cup
• Onion 1, finely chopped
• Minced Garlic cloves 3
• Chopped Celery stalk 2
• Carrots large 2
• All-purpose flour 1/4 cup
• Vegetable broth 4 cup
• Nutritional Yeast 1/4 cup
• Nutmeg grated, 1/4 tsp
• Plant-based Unsweetened Soy milk 2 cups
• Black pepper, add according to taste
• Kosher salt 1 tsp
• Dried Thyme 1 tsp

Ingredient Notes:

Potatoes:

• I used russet potatoes to give a creamy flavor to the soup.

Vegan Butter:

• You can sautee the vegetables in olive oil as a replacement for butter.

Broccoli Florets:

• We will lightly saute the broccoli and add it before serving.

Garlic Cloves:

• I used fresh garlic. You can use store-bought garlic paste.

Nutritional Yeast:

• This gives the soup a cheesy flavor.

Carrots:

• We used red color carrots to give a vibrant feel.

Plant-based Milk:

• Choose low-fat and unflavored milk such as oat, cashew, or soy milk. You can also switch the milk option with cashew cream.

Instructions:

1. First, peel the potato and broccoli with the help of a peeler.
2. Cut into diced size by using a sharp knife.
3. Now, add half vegan butter into a nonstick skillet. Melt it over a medium flame.
4. Next, add chopped onion, garlic, celery stalk, carrots, broccoli, potatoes, and salt to the skillet.
5. Mix all ingredients, and saute it over a medium flame for 5-10 minutes until all vegetables are tender.
6. When the vegetables are soft, transfer them into a bowl and set aside.
7. Next, melt half of the vegan butter in the same skillet.
8. Add all-purpose flour to the skillet and mix for three minutes.
9. Now, add vegetable broth and soy milk to this flour.
10. Stir it continuously to make it lumps-free.
11. After that, add cooked vegetables, nutritional yeast, and nutmeg. Boil all ingredients.
12. Cover the skillet with the lid, and reduce the flame from medium to low.
13. For 15-20 minutes, simmer it until all vegetables are soft.
14. When the soup is ready, remove 1 cup of broth from this pan.
15. To make soup puree use an immersion blender, then add the blended soup to the pan.
16. Mix well. Include the salt and black pepper according to taste.
17. Pour this hot and tasty Vegan Broccoli potato soup into a soup bowl.
18. Serve it with vegan garlic bread, or baguette.

Topping Ideas:

• You can garnish the soup with Shiitake bacon, squeezed lemon juice, spiced pumpkin seeds, tortilla chips, sliced green onions, freshly chopped parsley, crushed black pepper, and homemade croutons.

Serving Suggestions:

• You can serve this soup with main dishes, and side dishes.

Bread:

• Serve the soup with vegan, sourdough, and garlic bread.

Salad:

• It combines well with Fennel Orange salad, Asparagus salad, Arugula Beet salad, classic spinach salad, and spinach apple salad.

Corn bread:

• You can enjoy tasty soup with cornbread muffins, or vegan cornbread.

Biscuits:

• Soup tastes well with vegan bread or flaky vegan biscuits.

Customize Dish:

• Depending on your taste, you can customize this soup.

Seasonings:

• To give a flavor and aroma, you can use different varieties of herbs and seasonings. You can add tamari sauce for an umami flavor. Add ground nutmeg, red chili pepper flakes, chopped garlic, Dijon mustard, bay leaves, and mustard seeds.

Vegetables:

• Add various vegetables like carrots, celery, mushrooms, baby spinach, broccoli, or shallot.

Creamy Texture:

• To give a creamy flavor, add vegan cheese. You can also add soaked cashews or almonds. It helps to thicken the soup.

Tips:

• Use low-sodium vegetable broth.
• Add fresh and high-quality vegetables to make soup.
• For a better taste, cook the soup over a slow flame.
• To add more flavors, you can roast the broccoli.
• You can add a variety of potatoes like russet, regular, or Yukon gold potatoes. Both potatoes have thin layers and contain a low number of fat.
• Use non-dairy plant-based milk like hemp, soy, coconut, almond, or hemp milk.
• Add sour cream to give a tangy flavor.

Storage Information:

Refrigerator:

• This broccoli potato soup is refrigerated for 3-4 days. But store soup in an airtight jar.

Freezer:

• For 3 months, you can freeze it as well.

Reheat:

• Use a microwave oven to reheat the frozen soup for 10-15 seconds.

FAQs:

Can we use frozen broccoli?

• Yes, use frozen broccoli. But it contains extra moisture instead of fresh broccoli. It also requires an additional time to cook.

Is this soup gluten-free?

• Yes, the ingredients used to make this soup are naturally gluten-free.

Nutritional Facts Per Serving Amount:

Per Serving Size 1 cup
Total Quantity 4
Total Calories 358kcal
Carbohydrates 27.5g
Protein 15g
Dietary Fiber 11.7g
Sugar 7g
Total Fat 17g