Broccoli potato soup is a little creamy, a little chunky, and a lot of delicious. This tasty soup recipe is warming, nourishing, and 100% wholesome.
- 1 large red onion finely chopped
- 4 large carrots thinly sliced
- 2 pounds yukon gold potatoes peeled & diced
- 19 ounce can white kidney beans drained & rinsed
- 1 large broccoli cut into bite size florets, approx 8 cups of small florets
- 6 cups low sodium vegetable broth
- ½ cup nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- sea salt to taste
- 1 cup unsweetened cashew milk or soy milk, or coconut milk
Add the onion and carrots to a large pot with a tablespoon or two of water. Sauté until slightly softened, about 2 minutes.
Add the potatoes, beans, broth, nutritional yeast, thyme and garlic powder to the pot and bring to a boil over high heat. Reduce heat and simmer until the potatoes are easily pierced with a fork, about 8 minutes. Then add the broccoli and simmer 5 more minutes.
Turn off the heat and using a slotted spoon, remove and set aside about 4 cups of the veggies. Then puree the remaining soup in the pot, using an immersion blender. Or you may transfer to a stand blender in batches, using caution when pureeing hot liquids. Return the reserved 4 cups of veggies to the pot, stir in the plant milk and taste for salt. I added ½ a teaspoon at this point, but salt to your taste. Then serve and enjoy.
Instant Pot Directions
Set your Instant Pot to the sauté function, then add the onion and carrots with a tablespoon or two of water. Sauté until slightly softened, about 2 minutes.
Add all remaining ingredients EXCEPT the milk and close the lid, making sure the valve is in the sealing position. Cook at high pressure for 7 minutes and then quick release the steam valve. Remove the lid once safe to do so.
Use a slotted spoon to remove 4 cups of the veggies and set aside. Then puree the remaining soup using an immersion blender. Or you may transfer to a stand blender in batches, using caution when pureeing hot liquids.
Return the reserved veggies to the pot, stir in the milk and taste for salt. I added ½ a teaspoon at this point, but salt to your taste. Then serve and enjoy.
I like this soup fairly chunky, but if you’re serving picky eaters, you may puree the entire soup instead of reserving some chunkier veggies. You may use the reserved veggies to stir back into the pot, or use them to garnish each bowl of soup.
If you’re avoiding nuts, use soy or coconut milk instead of cashew milk. You may also use the canned coconut milk if you want an even richer and creamier finish, however, this will add more fat.
I’ve kept the seasoning simple here to please some picky eaters, but if you wish to amp up the flavour, you may add some cumin, paprika, or even some cayenne to add a little heat.
NutritionCalories: 204kcal | Carbohydrates: 37g | Protein: 11g | Fat: 1g | Sodium: 398mg | Potassium: 1087mg | Fiber: 11g | Sugar: 5g | Vitamin A: 5574IU | Vitamin C: 94mg | Calcium: 94mg | Iron: 8mg