Vegan Broccoli Potato Soup
A creamy vegan broccoli potato soup with simple spices that is perfect to fight the sniffles.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: American, gluten-free, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 78kcal
- 1 teaspoon avocado oil or any neutral oil
- 1 onion , sliced
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne (optional)
- 8 cloves garlic , sliced thin
- 2 cups broccoli florets (I used frozen)
- 3 yellow potatoes , diced and then boiled until tender
- 1 cup peas (I used frozen)
- 2 cups water
- ¼ cup almond milk (optional. Also feel free to use soy milk instead)
- Salt to taste
Heat the oil in a saucepan. Add the onions and cook, stirring, until softened but don't let them brown.
Add the garlic and stir for another minute until it softens.
Add the turmeric, chilli powder, and black pepper. Stir in.
Add the broccoli florets and cook, stirring, until tender. Add the peas and stir them until softened. Add the water and bring to a boil.
Add the cooked potatoes and salt to taste.
Take the saucepan off the heat and blend the soup, either with a hand-blender or, very carefully, by transferring to a regular blender.
Transfer back to the saucepan and heat through. Add the almond milk at the end, if using.
Check the salt. Serve hot with baked croutons.
Calories: 78kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Potassium: 309mg | Fiber: 4g | Sugar: 4g | Vitamin A: 563IU | Vitamin C: 59mg | Calcium: 72mg | Iron: 1mg