Vegan Broccoli & Potato Soup
This soup is easy to prepare and freezes well. It serves 2 big bowls, or 4 small ones. Vegan & Gluten-Free
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 2-4 1x
- Category: Soup, Starter
- Cuisine: Vegan
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, peeled and diced
- 1 clove garlic, minced
- 3 cups vegetable broth
- 2 cups broccoli florets (about 1 head of broccoli)
- 3 medium potatoes, peeled and quartered
- 1/4 tsp thyme
- salt and pepper, to taste
- garnish: chives, vegan sour cream (optional)
Instructions
- In a large stockpot, heat the olive oil over medium heat and cook the onions and garlic until tender, a few minutes.
- Add the vegetable broth and potatoes to the pot. Cover and bring to a boil. Reduce back to medium heat and cook until potatoes are tender, about 15 minutes.
- Add the broccoli and thyme, and cover for 5 minutes, until fully steamed but still bright green.
- Puree the soup in a blender or with an immersion blender. Season with salt and pepper and serve with chives and/or vegan sour cream, if desired.
Keywords: broccoli, comfort food, easy, fall, favorite, food processor, freezer-friendly, gluten-free, make-ahead, nut-free, one-pot, original, potato, soy-free, spring, stove top, summer, winter, soup
Find it online: https://vegangela.com/2011/10/11/broccoli-potato-soup/