Vegan Broccoli and Potato Soup with Tarragon

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.

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

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 (here's my recipe for homemade Italian herb mix). 
• 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.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

Keep in touch

Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

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.