Description
This creamy Vegan Broccoli and Potato Soup is an easy, comforting meal made with tender potatoes, carrots, broccoli, and plant-based milk. Nutritional yeast adds a delicious cheesy flavor, while a simple cornstarch slurry gives the soup a thick and satisfying texture. It can also be made gluten-free and soy-free with your choice of plant-based milk.
Ingredients
- 2 tablespoons light olive oil
- 1 medium onion, diced
- 3 cloves minced garlic
- 2 teaspoons salt
- 6 cups potatoes, cubed and peeled
- 2 medium carrots, about 1/2 cup peeled and chopped
- 4 cups vegetable broth
- 2 cups water
- 4 cups broccoli, chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 cup nutritional yeast
- 2 cups plain soy milk, or oat milk or other milk of choice
- 1/3 cup cornstarch, or potato starch or arrowroot
- 1/2 cup cold water
Instructions
- Peel and dice the onion, carrots, and potatoes. Cut the potatoes into 1/2-inch cubes. Smaller potato pieces will cook faster.
- Add the diced onion and minced garlic to 2 tablespoons of oil. Sprinkle with 2 teaspoons of salt and sauté for 5 minutes over low heat.
- Add the vegetable broth, water, carrots, and potatoes. Increase the heat to medium-high and bring the soup to a slow boil.
- Simmer the potatoes and carrots for about 10 minutes, until the potatoes are tender.
- While the soup simmers, wash and chop the broccoli into small bite-sized florets. Add the broccoli after the potatoes have simmered for 10 minutes.
- Continue to simmer for an additional 10 minutes, until the broccoli is tender.
- Make the cornstarch slurry by dissolving 1/3 cup cornstarch in 1/2 cup cold water. A vegan roux can be used instead if preferred.
- Add the plant-based milk, cornstarch slurry, turmeric, black pepper, and nutritional yeast. Simmer for 5 more minutes, then season with additional salt and freshly ground black pepper to taste.
Notes
- Nutritional yeast can be omitted if you do not have it. It adds a slightly cheesy flavor to the broth.
- Add the broccoli after the potatoes have cooked for a while so the broccoli does not become overcooked.
- For a cheesier soup, add 1 cup of vegan cheddar cheese at the end of cooking and garnish with additional vegan cheese when serving.
- Use oat milk or another suitable plant-based milk if you need to make the soup soy-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American