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healthy vegan broccoli soup in bowl with spoon
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Vegan Broccoli Soup

This vegan broccoli soup is creamy, comforting, and loaded with vegetables for a surprisingly healthy, hearty soup–made in just 35 minutes with simple, inexpensive ingredients! This low-calorie soup recipe is gluten-free, dairy-free, soy-free, and optionally oil-free!
Course Appetizer, Soup
Cuisine German
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Michaela Vais

Ingredients

  • 1 1/2 Tbsp oil
  • 1 medium (150 g) onion diced
  • 2/3 cup (80 g) celery chopped
  • 17.6 oz (500 g) broccoli (see instructions)
  • 3 garlic cloves minced
  • 2 medium (300 g) potatoes chopped
  • 3/4 tsp dried thyme
  • 1/8 tsp nutmeg
  • Salt and pepper to taste
  • 4 cups (1000 ml) low sodium vegetable broth
  • 2 bay leaves
  • 1/3 cup (80 g) dairy-free cream (see notes)
  • 1 tsp Dijon mustard
  • Fresh parsley to garnish

Instructions

  • You can watch the video in the post for visual instructions.
  • First, separate the broccoli into small florets and chop the stems into 1/2-3/4 inch pieces. Also, mince the garlic, dice the onion, and chop the celery and potatoes into similar sizes as the broccoli stem.
    Optionally, reserve a few florets to make a crunchy soup topper. To do so, steam them until tender, then sauté with oil until lightly browned. Season with salt & pepper.
  • Heat the oil in a heavy-bottomed large pot/ Dutch oven over medium heat. Then add the onion, celery, and broccoli stems and sauté for 4-5 minutes. Stir in the garlic, potatoes, and spices, and sauté for a minute further.
  • Add the broth and bay leaves and bring the soup to a boil over high heat.
  • Reduce the heat to medium-low for 10-12 minutes. Add the broccoli florets and simmer for 7-8 minutes or until the vegetables are tender.
  • Remove the bay leaves and 2-3 cups of vegetables, then blend the remaining soup with an immersion blender (in the pot) or a regular blender, to your desired consistency.
  • Return the vegetables to the broccoli soup and stir in the dairy-free cream and mustard. Finally, taste it and adjust any of the seasonings.
  • Serve in bowls, garnish with fresh parsley and pan-fried broccoli florets (if using). Enjoy!

Notes

  • Dairy-free cream: Use any neutral vegan cream, like oat cream, cashew cream, or canned coconut milk.
Nutrition Facts
Vegan Broccoli Soup
Amount per Serving
Calories
169
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
25
%
Sodium
 
364
mg
15
%
Potassium
 
547
mg
16
%
Carbohydrates
 
17
g
6
%
Fiber
 
6
g
24
%
Sugar
 
5
g
6
%
Protein
 
6
g
12
%
Vitamin A
 
866
IU
17
%
Vitamin C
 
116
mg
141
%
Calcium
 
84
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.