Description
This creamy vegan broccoli soup is a comforting and nutritious meal, blending tender vegetables with a smooth, rich texture. Made with a base of sautéed onion, carrot, and celery, then simmered with potatoes and broccoli, it’s pureed to silky perfection with spinach and nutritional yeast for a cheesy flavor. Topped with a crunchy, wholesome seed blend and optional dairy-free sour cream, this soup is perfect for a healthy, satisfying, plant-based lunch or dinner.
Ingredients
Scale
Soup Base
- 2 tablespoon avocado oil
- ½ yellow onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 4 garlic cloves, minced
- 3 gold potatoes, cubed
- 4 cups frozen broccoli florets
- 6 cups vegetable stock
- 2 cups spinach
- ¼ cup nutritional yeast
- ¼ teaspoon sea salt, unrefined
- ¼ teaspoon ground black pepper
Toppings
- 2 tablespoon raw sunflower seeds
- 2 tablespoon sesame seeds
- 2 tablespoon raw pepitas
- 2 tablespoon hemp hearts
- ½ cup dairy-free sour cream (optional)
Instructions
- Sauté Vegetables: Heat the avocado oil in a saucepan over medium-high heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Simmer Soup: Add the cubed potatoes, frozen broccoli florets, and vegetable stock to the saucepan. Bring the mixture to a gentle simmer, then cover and reduce the heat. Cook for 15 minutes, or until the potatoes are very tender.
- Separate Vegetables: Remove about half of the chunky vegetables from the soup and transfer them to a bowl. This reserved portion adds texture to the final soup.
- Add Spinach and Blend: Add the spinach to the pot with the remaining soup. Use an immersion blender to blend until smooth and creamy.
- Finish Soup: Return the reserved veggies to the pot. Stir in the nutritional yeast, sea salt, and black pepper. Taste and adjust seasoning as needed.
- Serve and Garnish: Ladle the soup into bowls. Optionally swirl with dairy-free sour cream and garnish with the mixed seeds and extra broccoli florets if desired for added crunch and nutrition.
Notes
- For extra creaminess, add ¼ cup full-fat coconut milk or ¼ cup raw cashews when blending the soup.
- Save time by using a pre-made mirepoix mix instead of chopping carrots, onions, and celery separately.
- If the soup is too thick, thin it out by adding more vegetable broth or water until your desired consistency is reached.
- For additional protein, replace the sour cream with cashew cream as a topping option.
