Description

This creamy Broccoli and Potato Soup is simple, hearty, and packed with nourishing vegetables. It’s a perfect comforting bowl for chilly days, blending tender broccoli, starchy potatoes, and herbs into a velvety, flavorful soup. Vegan and gluten-free!
Keywords: Broccoli and potato soup, vegan broccoli soup, creamy vegetable soup, easy soup recipe, healthy potato soup

Ingredients

2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 large head of broccoli, cut into florets (about 5 cups)
1 medium russet potato, peeled and cubed
1/4 cup parsley
1 bay leaf
4 cups vegetable broth
Salt and pepper, to taste

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Instructions

Heat olive oil in a large pot over medium-high heat. Add onion and garlic, sauté for 2 minutes until fragrant.
Add broccoli, potato, parsley, bay leaf, and vegetable broth. Season with salt and pepper.
Bring to a gentle boil, then reduce heat, cover, and simmer for about 15 minutes until veggies are tender.
Remove the bay leaf. Blend the soup using an immersion blender or transfer to a blender for a smoother texture.
Adjust seasoning and serve hot.

Notes

For extra creaminess, add a splash of plant-based milk or a spoonful of cashew cream before blending.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
This recipe is naturally vegan and gluten-free.