Potato Broccoli Soup

Potato Broccoli Soup

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  • 4  Potatoes, peeled if desired*
  • 1/4  cup  Nutritional Yeast
  • 1  Small Yellow Onion, diced
  • 4  cup  Vegetable Broth
  • 2  cup  Unsweetened Plant Milk
  • 1/2  tsp  Garlic Powder
  • 1  tsp  Italian Seasoning
  • Salt, to taste
  • 4  cup  Frozen Broccoli, thawed.


    Peel your Potatoes if desired, and chop into 1/2" pieces. Finely dice your Onion, and chop the Broccoli into bite-sized pieces as well. 

    Add the Onion, Italian Seasoning, and Garlic Powder to a large pot with a splash of water, over medium heat. Cook for 3-5 minutes, or until the Onion is translucent.

    Add in all remaining ingredients, except for the Broccoli, and bring to a boil. Reduce the heat to a simmer, then cook for 6-8 minutes, until the potatoes are fork-tender.

    Keep the heat on low, and transfer half of the soup mixture into a blender and process until smooth and creamy. Return to the pan, and stir until well-incorporated. (Alternatively, you can also use an immersion blender for this step!) Add any Salt to taste, if necessary (I used around 1/2 tsp).

    Add the chopped Broccoli to the pot, and stir well. Once the Broccoli has warmed up with the soup, serve and enjoy.


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