Vegan Broccoli Potato Soup

Vegan Broccoli Spinach Potato Soup is comforting, creamy and packed with nutritious vegetables. It comes together in just about 30 minutes with either fresh or frozen vegetables for a delicious weeknight meal.

What a crazy, crazy time we're living in. Today in Michigan, the governor announced an official 3-week shutdown. We've already been self-isolating for a few weeks, so not too much is going to change.

The only place we've really been going is the grocery store. Between testing and photographing recipes and feeding the nine people currently in my parents' home, we certainly need quite a bit of food.

Over the last two weeks, we've been slowly stocking up. We have enough now to keep us in pretty good shape for the next 2-3 weeks, so we can actually stay home and stay safe!

That being said, we (like many of you) are trying to figure out how to stretch our food a little further while still enjoying healthy meals. That means LOTS of soups (usually involving chickpeas or lentils).

This vegan broccoli spinach potato soup is easy to make with fresh vegetables. In today's climate, however, you can definitely feel free to substitute with frozen alternatives instead. This soup is a great way to get an extra boost of greens, which we could all use right now!

How to make creamy vegan broccoli soup

This broccoli spinach soup comes together quickly. It starts with a base of sautéed leeks (or onion) and garlic. Once they're fragrant and softened, you pretty much just dump everything else in.

Celery, broccoli and potatoes round of the fresh vegetables. Vegetable broth is the base, along with lemon juice and zest, a bit of dijon mustard and salt and pepper for flavor.

It takes about 20 minutes for the vegetables to become totally tender. At this point, you add in the spinach and fresh herbs, which only need about 5 minutes to cook.

Carefully transfer the soup to a heat-safe blender, add a pinch of nutritional yeast for cheesy vegan flavor and blend away! If you'd prefer, you could also keep the soup in the pot and use an immersion blender. It just might not get quite as smooth.

That's it! It's creamy, luscious, flavorful and delicious. Plus, there's no cream – the potatoes make the soup super creamy without the added fat!

How to make crispy herbed chickpeas

We LOVE making homemade crispy chickpeas for topping soups, salads, and just snacking. You can definitely buy them at the store, but if you have a few extra cans in your pantry, you might as well make a batch at home.

We have a recipe for za'atar crispy chickpeas on the blog, but for this soup, we whipped up a quick batch of crispy herbed chickpeas. Here's how to do it!

Preheat your oven to 375˚F. Open a can of chickpeas, drain the liquid (or save the aquafaba and make this mousse!) and rinse. Pat dry with a clean towel.

Add to a mixing bowl with 1 tablespoon olive oil, 1 tablespoon nutritional yeast, 1 teaspoon Italian seasoning blend, ¾ teaspoon kosher salt, ¼ teaspoon ground pepper, ¼ teaspoon garlic powder and ¼ teaspoon onion powder. Toss well to coat. Transfer to a sheet pan and roast for 25-30 minutes, stirring a few times, until crispy.

Ingredient subs & swaps

• Fresh broccoli and spinach can be substituted with frozen. Most frozen vegetables are already cooked, so they won't need nearly as much cook time. Wait to add the spinach until just before blending since it's pre-blanched.
• If you can't find leeks or don't have any on hand, feel free to substitute with one large yellow onion.
• Yukon gold potatoes really are best for this soup (they have the best texture), but russets will do in a pinch. We don't suggest using red potatoes, as they tend to have a gummy texture when blended.
• No fresh herbs? Substitute with dried. For this recipe, use 1 tablespoon of dried parsley and 2 teaspoon dried dill. Add in with the broth.
• No broccoli? Sub with an equal amount of cauliflower or romanesco.
• Want to make homemade vegetable broth? Try this recipe that uses leftover vegetable scraps!

Serving suggestions

Top with a drizzle of olive oil, yogurt, sour cream or coconut milk. Fresh black pepper and salt are always an excellent addition, along with fresh herbs for extra green! Dill and parsley are my two favorites.

For a crunchy topping, we love roasted chickpeas. You can either make your own or find them at just about any grocery store. Alternatively, you can top with a handful of nuts or seeds (I like sunflower), or even croutons.

Last but not least, if you really want to load up on the toppings, add some shredded vegan cheese. Parmesan is my favorite, but cheddar is good, too. Or, go plain Jane and enjoy without any toppings – it's definitely good enough on its own!

More creamy vegan soup recipes

• Creamy Roasted Beet Soup
• Roasted Tomato Basil Soup
• Cauliflower Potato Soup
• Carrot Apple Ginger Soup
• Coconut Curry Squash Soup
• Creamy Red Lentil Soup

If you make this creamy vegan broccoli spinach potato soup recipe, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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