This easy broccoli soup is made in one pot and has lots of flavor! It's vegan, gluten free, and healthy yet creamy and satisfying.
Soup season is the best season and you can't change my mind on that! Nothing says comfort like a nice warm bowl of soup does...with soup crackers of course 😉
Broccoli has always been one of my favorite vegetables, along with sweet potatoes and mushrooms, which you can probably tell by the recipes I have on my site😂 So what could be better than a soup with broccoli as the star ingredient?
It's creamy, yet light, and has no cashews, coconut, or flour! It's also healthy, vegan, gluten free, and made almost entirely of vegetables. And best of all, you only need one pot! Less dishes and less time...only 30 minutes!
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To make this soup creamy, the main ingredients are broccoli and potatoes, and a bit of almond milk. That's it! Potatoes are really amazing at thickening soups without making them too heavy. Plus, it comes with lots of nutritional benefits!
With these two ingredients, I just boiled them in broth, in the same pot. This is the easiest and quickest way, but you can add more flavor by roasting separately (although this step is not necessary). But even just substituting broth for water makes a big difference!
I also added some spinach, not only for it's incredible nutritional value, but it also adds a nice color! Top it with some evaporated coconut milk, and you've got a beautiful and delicious soup 🙂
Vegan One Pot Broccoli Soup
Ingredients
- 3 tablespoons olive oil
- 1 ½ lb broccoli florets or 2 small heads
- 1 large carrot
- 1 large onion diced
- 2 cups spinach
- 3 cloves garlic minced
- 5-6 cups vegetable broth
- 1 cup almond milk
- 3 cups potatoes cubed
- 4 teaspoons salt more or less; to taste
- 1 teaspoon pepper to taste
- 1 teaspoon garlic powder
Instructions
- In a large pan, heat the oil to 75% heat and add the onions, carrots and garlic. Cook for 3-5 minutes, until browned, then add in the broccoli and potatoes with broth and seasonings. If you want more flavor, you can roast broccoli and potatoes separately, but this way is easier.
- Cover and simmer on medium heat, covered, for 15 minutes, then add the almond milk and spinach and cook until wilted. Blend with an immersion blender, or transfer to a separate blender. Add additional seasonings to taste. Top with cilantro, ground pepper, and evaporated coconut milk!
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