Creamy Broccoli Soup (Vegan)

Stephanie Watson


I love soup. I eat it all year long. I especially love cream soups which at first I missed after becoming vegan, but as you will see this loses nothing by losing the cream.

★☆☆☆☆ 2 votes
10 Min
40 Min
Stove Top


1 (22 oz) bag(s)
broccoli, frozen (i used spears)
1/4 c
spinach, frozen (chopped)
2 medium
potatoes, (chopped)
1/2 medium
yellow onion, chopped finely
2 clove
garlic, roasted
6 c
veggie broth
1/2 c
unsweetened, almond milk
To Taste
pink sea salt
To Taste
2 -3 Tbsp
olive oil


1Heat Oil in a Large Soup Pot
2Add Chopped Onion & Roasted Garlic, cook until onion is clear. This is when I add a sprinkle of sea salt
3Add Chopped Potato, cover with some of the broth just until covered, set aside rest of broth, cook until potatoes are just tender, about 10 minutes.
4Add Broccoli & Spinach, cover with rest of broth, bring to a boil, turn down and simmer, cook until broccoli is fork tender, approximately 7 to 10 minutes.
5Once this is done, you need to blend with an immersion blender, or a fast speed blender like a Magic Bullet or Vita Mix, until smooth. Poor back into pot on low to medium heat.
6Stir in 1/4 cup Almond Milk. Sprinkle with salt and pepper to taste. It's also good with a little Earth Balance on top or Vegan Sour Cream.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegan, Dairy Free, Soy Free
Other Tag: Healthy