This vegan broccoli and potato soup is a delicious bowl of plant-based goodness that's both easy to make and easy on the eye. Healthy, hearty, and gluten-free, it's rounded off with the subtle notes of dried tarragon – one of my all-time favourite herbs.
There's something about the flavour of tarragon in soups that I've become obsessed with. If you feel the same – or have no idea yet whether you feel the same – you should also check out my recipe for vegan mushroom and tarragon soup.
Anyway, back to this recipe. It's a very straightforward one that you can take in a few different directions. Add carrot and celery for a more flavourful base, mustard and lemon for a bit of zing, or chilli if you prefer your soup with a kick.
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- Nutrition 🥦
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Is broccoli and potato soup healthy?
This soup is a very healthy option for a light lunch or appetiser. Low in calories and fat, it's brimming with nutrients including fibre, potassium, protein, and vitamins.
One serving provides:
- Calories: 245 kcal
- Protein: 11 grams (22% of RDA)
- Fibre: 9 grams (38% of RDA)
- Vitamin C: 119 mg (144% of RDA)
Can you eat broccoli raw?
You can certainly eat raw broccoli, and if you prefer it that way then you can reduce or eliminate the (already short) cooking time in this recipe. Simply add the broccoli to the soup at the very end before blending.
How to make vegan broccoli potato soup
Heat the oil in a large saucepan on medium heat and add the chopped onions. Season with salt and pepper and cook for 5-6 minutes, stirring now and then until they start to soften.
Once the onions are soft, add the chopped garlic and cubed potatoes and cook for another 2-3 minutes.
Next, add the vegan stock, dried tarragon, and nutritional yeast. Stir well, bring to a gentle simmer, and cook for around 12 minutes or until the potatoes have softened.
Once the potatoes are soft, add the broccoli pieces and plant-based milk. If necessary, top up with a little more vegan stock or water to submerge the broccoli.
Simmer for 2-3 minutes or until the broccoli is just starting to become tender.
Once the broccoli has been cooked to your liking, turn off the heat and blitz until smooth using a hand blender (you could also transfer to a larger, more powerful blender).
Adjust the seasoning (I sometimes add a touch more nutritional yeast) and serve.
Serving suggestions
This soup is delicious with a drizzle of homemade cashew cream and fresh bread (GF if necessary). Other topping suggestions include:
- Crispy tofu pancetta
- Plant-based crème fraiche
- Sliced spring onions
- Chopped fresh chives
- Grated vegan cheese (or this 4-ingredient vegan parmesan)
- Toasted pine nuts or pumpkin seeds
Recipe FAQ
You could use pretty much any potatoes you like, however the best varieties tend to be all-rounders such as Maris Piper, Yukon Gold, or Désirée.
I went for unsweetened oat milk, but you could use any you like (soya or cashew milk would have been my next choices).
If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. You’ll want to do the same for any plant-based cream and/or bread that you use when serving.
You can store this broccoli and potato soup in the fridge for up to four days or freezer for up to six months.
Variations and tips
- Other veg: Try adding chopped carrot and celery with the onion for a more flavourful base. You could also swap the broccoli for other brassica vegetables such as cauliflower or Brussels sprouts.
- Other herbs: If you don't have tarragon, you could try herbs such as thyme, oregano, marjoram, or mixed herbs.
- Other flavours: Try adding flavours such as mustard and lemon (zest during cooking and then juice to serve) if you want some extra brightness and zing.
- Heat: Add fresh chilli or chilli powder if you prefer a bit of a kick.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Vegan Cauliflower Cheese Soup
- Vegan Mushroom & Tarragon Soup
- Carrot and Ginger Soup
- Vegan Scotch Broth (Scottish Barley Soup)
- 15-Minute Tomato and Basil Soup
- Mashed Leek & Potato Soup
- Celeriac Soup with Apple, Lemon & Thyme
- Smoky Butter Bean Soup
You can also check out my full list of vegan soups.
Full recipe
Vegan Broccoli and Potato Soup with Tarragon
Ingredients
- 1 tablespoon olive oil
- 2 onions, chopped
- 3 cloves garlic, chopped
- 3 medium potatoes, scrubbed and diced into 1 cm cubes (approx. 1.1 lb / 500 g)
- 5-6 cups (1.2-1.5 litres) vegan stock
- 2 teaspoons dried tarragon
- 4 tablespoons nutritional yeast
- 1 large broccoli head, broken into small florets and the stem chopped into smaller pieces (approx. 1 lb / 400 g)
- ¾ cup (200 ml) plant-based milk
- Salt and pepper, to taste
Instructions
- Heat the oil in a large saucepan on medium heat and add the chopped onions. Season with salt and pepper and cook for 5-6 minutes, stirring now and then until they start to soften.
- Once the onions are soft, add the chopped garlic and cubed potatoes and cook for another 2-3 minutes.
- Next, add the vegan stock, dried tarragon, and nutritional yeast. Stir well, bring to a gentle simmer, and cook for around 12 minutes or until the potatoes have softened.
- Once the potatoes are soft, add the broccoli pieces and plant-based milk. If necessary, top up with a little more vegan stock or water to submerge the broccoli. Simmer for 2-3 minutes or until the broccoli is just starting to become tender.
- Once the broccoli has been cooked to your liking, turn off the heat and blitz until smooth using a hand blender (you could also transfer to a larger, more powerful blender).
- Adjust the seasoning (I sometimes add a touch more nutritional yeast) and serve with homemade vegan cream and fresh bread. This is also delicious when topped off with crispy tofu pancetta.📸 Recipe steps >📖 Table of contents >
Notes
- Vegan Cauliflower Cheese Soup
- Vegan Mushroom & Tarragon Soup
- Vegan Scotch Broth (Scottish Barley Soup)
- Easy Vegan Pea & Mint Soup
- White Bean Soup with Lemon & Parsley
- Mashed Leek & Potato Soup
- Celeriac Soup with Apple, Lemon & Thyme
- Smoky Butter Bean Soup
Nutrition
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🌿 Got a question about veganism? You might find the answer in these vegan FAQs.
Chandi
What is your Vegan stock?
Is it just the water from boiling veggies?? Any veggies??
Not everyone lives near a Whole Foods or Trader Joe's where these things MIGHT be available.?
The Pesky Vegan
Hi Chandi. Yes, what I mean is vegetable stock - either shop-bought or homemade. I have never been to a Whole Foods or Trader Joe's, but in my experience when you buy vegetable stock powder or stock cubes it will sometimes contain non-vegan ingredients such as milk powder (don't ask me why).
I'll sometimes make a batch at home using vegetable scraps (and sometimes keep these in the freezer until I have enough), which I boil with water and some seasoning before straining through a muslin cloth. You can make it with pretty much any veg you like, and it's nice that it'll always be a little different depending on what you use. Root veg such as onion, carrot, celery etc. are always good to include. I plan to post a recipe about homemade vegan vegetable stock soon.
Hope this helps.
Emma
Also a huge fan of tarragon, delicious 🙂
The Pesky Vegan
Good stuff, plenty more recipes where that came from!