Broccoli Potato Soup with Greens
Warm, nourishing, and packed with vibrant flavors, this Broccoli Potato Soup with Greens is a comforting bowl of wholesome goodness. Featuring a creamy blend of tender russet potatoes, fresh broccoli florets, and nutrient-rich spinach and kale, this vegan soup is elevated with a splash of coconut milk for a velvety texture. Sautéed onions and garlic form the aromatic base, while a pinch of nutmeg adds subtle earthy warmth. Ready in just 45 minutes, this one-pot recipe is both quick and satisfying, making it perfect for weeknight dinners or meal prep. Serve it piping hot, topped with fresh parsley and a drizzle of olive oil, for a hearty, plant-based dish that’s as healthy as it is delicious. Keywords: broccoli potato soup, vegan soup, creamy vegetable soup, spinach and kale soup, comforting soup recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 4 cups vegetable stock
- 2 medium russet potatoes
- 4 cups broccoli florets
- 2 cups baby spinach
- 1 cup kale leaves
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 2 tablespoons fresh parsley
Instructions
In a large pot, heat the olive oil over medium heat.
Dice the yellow onion and mince the garlic cloves. Sauté them in the pot for 3-4 minutes until they are softened and fragrant.
Peel and dice the potatoes into small chunks. Add them to the pot and stir to coat with the onion and garlic mixture.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
While the soup base is simmering, chop the broccoli florets into small pieces and roughly chop the kale leaves.
Add the broccoli to the pot and continue simmering for another 10 minutes, until both the potatoes and broccoli are tender.
Stir in the baby spinach, kale, and coconut milk. Let the greens wilt for 2-3 minutes.
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup to a countertop blender in batches and blend until creamy.
Season the soup with salt, black pepper, and nutmeg. Stir well to combine.
Taste and adjust the seasoning if needed.
Serve the soup hot, garnished with fresh parsley and an optional drizzle of olive oil.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4874 mg | 212% | |
| Total Carbohydrate | 201.9 g | 73% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 46.0 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4539 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
