Ingredients
- Olive Oil: 2 tablespoons (for sautéing; you can use avocado oil or even a splash of water/broth for oil-free sautéing)
- Yellow Onion: 1 large, chopped (about 1.5 cups)
- Garlic: 4-5 cloves, minced (or 1 tablespoon pre-minced garlic)
- Celery Stalks: 2 medium, chopped (optional, but adds a lovely aromatic depth)
- Carrots: 2 medium, peeled and chopped (optional, for sweetness and color, but be mindful it can slightly alter the classic green hue)
- Potatoes: 1.5 lbs (about 680g) Yukon Gold or Russet potatoes, peeled and diced into 1-inch cubes (Yukon Gold contributes to better creaminess, Russets work well too)
- Broccoli: 1 large head (about 1 lb or 450-500g), florets and tender stems chopped (separate some small florets for garnish if desired)
- Vegetable Broth: 6 cups (low sodium preferred, so you can control the saltiness)
- Unsweetened Plant-Based Milk: 1 cup (almond, soy, oat, or cashew milk all work well; choose a neutral-flavored one. Full-fat oat or cashew will be creamiest)
- Nutritional Yeast: 1/4 to 1/2 cup (adjust to taste for a cheesy, umami flavor)
- Dried Thyme: 1 teaspoon (or 1 tablespoon fresh thyme leaves)
- Ground Nutmeg: 1/4 teaspoon (a pinch adds warmth and depth)
- Sea Salt: 1.5 teaspoons, or to taste
- Freshly Ground Black Pepper: 1/2 teaspoon, or to taste
- Lemon Juice: 1 tablespoon, freshly squeezed (optional, for brightness at the end)
- Optional Garnish: Reserved broccoli florets (lightly steamed or blanched), vegan bacon bits, croutons, fresh parsley or chives, a swirl of vegan cream, or a sprinkle of red pepper flakes.
Instructions
- Prepare Your Vegetables: Wash, peel (if necessary), and chop all your vegetables as indicated in the ingredients list. Keeping the potato cubes roughly the same size ensures even cooking. Separate broccoli florets from the stems; chop both. If using some florets for garnish, set aside a small handful of tiny ones.
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent. If using celery and carrots, add them with the onion.
- Add Garlic and Seasonings: Add the minced garlic, dried thyme, and ground nutmeg to the pot. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
- Incorporate Potatoes and Broccoli Stems: Add the diced potatoes and the chopped broccoli stems (the tougher parts) to the pot. Stir well to coat them with the aromatics and seasonings. Cook for 2-3 minutes, stirring occasionally.
- Add Broth and Simmer: Pour in the vegetable broth. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, or until the potatoes are almost tender when pierced with a fork.
- Add Broccoli Florets: Add the chopped broccoli florets (except those reserved for garnish) to the pot. Stir, cover again, and continue to simmer for another 5-8 minutes, or until the broccoli is bright green and tender-crisp. You don’t want to overcook the broccoli, as it can lose its vibrant color and some nutrients.
- Cool Slightly (Important for Blending): Remove the pot from the heat. If you’re using a regular countertop blender, it’s crucial to let the soup cool for at least 10-15 minutes before blending. Hot liquids can expand rapidly in a sealed blender, potentially causing the lid to blow off and create a dangerous mess.
- Blend the Soup:
- Using an Immersion Blender: This is the easiest method. Insert the immersion blender directly into the pot and blend until the soup reaches your desired consistency – smooth and creamy or slightly chunky.
- Using a Countertop Blender: Carefully ladle the soup into the blender in batches (filling it no more than halfway each time). Remove the center cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape. Blend each batch until smooth, then pour into a clean pot or large bowl. Repeat until all the soup is blended.
- Return to Pot & Add Creaminess: If you used a countertop blender, return all the blended soup to the pot. Place it over low heat. Stir in the unsweetened plant-based milk and the nutritional yeast.
- Season and Finish: Taste the soup and adjust seasonings as needed. Add salt and freshly ground black pepper to your preference. If you like a hint of brightness, stir in the fresh lemon juice now.
- Gentle Reheat (if needed): Gently heat the soup for a few more minutes until it’s warmed through, but do not bring it to a rolling boil after adding the plant milk and nutritional yeast, as this can sometimes alter their texture or flavor.
- Garnish and Serve: Ladle the hot, creamy soup into bowls. If you reserved broccoli florets for garnish, you can quickly steam or blanch them for a minute or two until bright green and tender-crisp, then add them to the soup. Serve immediately with your favorite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 250-300