Vegan Broccoli and Potato Soup
A creamy, vegan broccoli and potato soup that’s simple to make and loaded with flavor.
Ingredients
- 4 medium potatoes peeled and cubed
- 1 head broccoli chopped
- 1 onion chopped
- 3 garlic cloves minced
- 4 cups vegetable broth
- 1 can coconut milk 13.5 oz
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté for 5 minutes until softened.
- Add cubed potatoes and vegetable broth, bring to a boil.
- Lower heat, cover, and simmer for 15 minutes until potatoes are tender.
- Add chopped broccoli, thyme, salt, and pepper. Simmer for another 5 minutes.
- Stir in coconut milk and blend until smooth using an immersion blender.
- Garnish with fresh parsley and serve hot.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 230
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 15%
- Vitamin C: 45%
- Iron: 8%
- Magnesium: 10%
- Calcium: 6%
💁♀️ Extra Flavor Tips
- For a richer taste, add a squeeze of lemon juice before serving.
- A sprinkle of nutritional yeast can give it a cheesy vibe.
- Throw in a handful of spinach for an extra nutritional punch.
- Croutons on top? Yes, please.
- If you like a chunky texture, blend just half of the soup.