Vegan Potato Broccoli Soup

I can't think of a better time to cook up some soup. February is usually one of the coldest months so why not make some delicious soups to warm you up.

This first one was inspired by one of my Mom's old cookbooks. I decided to pick some recipes from the cookbook and make them vegan and healthy!

This hearty soup is healthy, satisfying, and totally delicious comfort food!

Let's get started!

What you will need

Prep time-25 min. Cook time-15 minutes Servings-8

Vegan-Gluten Free

2 tbs Extra Virgin Olive Oil (Optional, can use water as a replacement)

4 cloves of garlic, minced

1 large red onion, diced

2 celery ribs, chopped

4 Carrots, sliced

2 lbs of Yukon gold potatoes, peeled and diced

1 15 oz can of great northern beans, drained and rinsed

1 large head of broccoli cut into bite-size pieces.

6 cups of water or veggie broth

2 tbs or 1/2 lemon, juiced

1/2 cup heaping of nutritional yeast

1/2 tsp thyme

1/2 tsp garlic powder

1 cup of unsweetened plant-based milk. (I like cashew for its creamy texture.)

Sea salt to taste


What you need to do

  • In a large stockpot on medium heat add olive oil. If omitting oil you can use small amounts of water to help with the sticking.
  • Add garlic, onion and cook for2-3 minutes. Add the carrots and celery and cook for 2-3 more minutes.
  • Add the potatoes, beans, water, lemon juice, nutritional yeast, thyme, and garlic powder and bring to a boil. 
  • Reduce heat and simmer for 8-10 minutes or until the potatoes are tender. 
  • Add the broccoli and simmer for 5-8 minutes more.

  • Remove half the soup and blend in a vented blender or use an immersion blender until you get the desired consistency.
  • Serve and enjoy. It can be frozen for up to 2 months.

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Xo, T







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