Creamy Broccoli Potato Soup
What could be better on these cool fall nights than a Plant Based Creamy Broccoli Potato Soup? It is rich and creamy and hearty enough to satisfy even the biggest appetites. It is even better when you eat it with my Sweet Potato Flat Bread. This recipe will serve at least 6 so if you have leftovers, you can either freeze it for another meal or keep it in the fridge to eat for lunch the next day!
Equipment
Ingredients
- 2 onions diced
- 3 stalks celery diced
- 4 potatoes diced
- 2 liters vegetable broth low sodium
- 1 Tbsp onion powder
- 1 tsp dill
- ½ tsp cracked pepper
- 2 bay leaves
- ½ cup Nutritional Yeast
- 1 lemon juice
- 2 cups broccoli florets
- ½ cup cashews
- 1 cup water
Instructions
- Sautè onions and celery on medium high heat in a large soup pot for 5 minutes
- Add potatoes, spices and broth and let cook for 5 minutes
- Add lemon juice, nutritional yeast and broccoli
- Blend water and cashews together and add to soup
- Let cook for 30 – 35 minutes or until potatoes are cooked
Nutrition
Calories: 178kcalCarbohydrates: 31gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 30mgPotassium: 722mgFiber: 6gSugar: 4gVitamin A: 215IUVitamin C: 45mgCalcium: 44mgIron: 2mg
Hey Jill, I am sure the recipe header is to be ‘Soup’ and not ‘Sop’. 🙂
Dr G has suggested that if we want the maximum cancer fighting properties of broccoli, i.e., the sulforaphane, we must either chop the florets at least 45 minutes before we add heat, or simply add a 1/4 – 1/2t of mustard powder, that supplies the missing enzyme that creates the sulforaphane. ‘Cept for the onion powder living here in NS, I have all the ingredients including the last head of broc that grew to 7″! Great recipe, thanks so much.
Just made this for supper, minus the celery as I didn’t have any. Used garlic powder instead of onion powder. I thought juice of a whole lemon was a bit too much and balanced it with some extra nutritional yeast. Overall very tasty and looking forward to left-overs tomorrow. Thank you.
Made for dinner tonight. Didn’t have broccoli so used cauliflower. Didn’t have potatoes so used red lentils. Big hit! So delicious! Thank you for this recipe!
Oh my goodness! I waited at least two minutes before actually making this! A new wonderful record for me 🙂 This recipe is easy – I had all the ingredients already in the house – – -Another First! Its done now and I’m making some fresh bread to go with. I will give some to an omnivore friend who just had surgery. This one will become a favorite! My hubby will get both for lunch too. And he will die of happiness !!!!
That’s fantastic! Thanks Margaret
We love you and the recipes you make up. And we really enjoy watching your YouTube videos. And the recipes you’ve developed are delicious! Keep up the good work and I’m so happy to be part of your site now. Julia
Wow! That was so delicious! Super easy to make and I’ll be enjoying the leftovers for a while. My carnivorous husband and toddler even thought it was good!
Jill, this soup is so delicious! We love it so much I’m making a second batch this week. Great flavor! Thank you!
I’ve been making several of your recipes, and I am really enjoying them all. That cherry pie is amazing. I am looking forward to trying this soup next!
Hi Jill! I made this soup last night and it was a hit! I made it in the instant pot and the potatoes were so creamy.
Hi Jill – Thank you so much for the recipe. My whole family loved it!
Looks amazing. Fresh or dried dill??
Dried
Jill, I just made the Potato Broccoli Soup and it is delicious! Thank you!?????????
Just finished eating this soup and it was delicious!! The lemon gave it such a nice balance and used about 2 tablespoons of fresh dill. Also added some kale and chopped fennel instead of onion. My non-vegetarian husband really liked it too!! Thanks for all your hard work and wonderful recipes Jill!