Non Dairy Potato Broccoli Soup
Warm, comforting, and delightfully creamy, this Non Dairy Potato Broccoli Soup is the perfect plant-based option for chilly days. Featuring hearty russet potatoes, vibrant broccoli florets, and rich coconut milk, this recipe delivers a velvety texture without any dairy. Infused with the savory flavors of sautéed onion, garlic, and a hint of nutmeg, the soup offers an irresistible depth that’s both wholesome and indulgent. Easy-to-make and ready in under an hour, it’s a crowd-pleaser ideal for cozy dinners or lunch meal prep. Serve it piping hot and garnish with fresh herbs for a nourishing, gluten-free, vegan dish the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 4 medium Russet potatoes, peeled and diced
- 4 cups Broccoli florets
- 5 cups Vegetable stock
- 1 cup Canned coconut milk (unsweetened)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Ground nutmeg (optional)
Instructions
Heat a large pot over medium heat and add the olive oil.
Sauté the diced onion for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Stir in the diced potatoes and cook for 2-3 minutes, allowing them to absorb some of the flavors from the onion and garlic.
Add the broccoli florets and vegetable stock to the pot. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the potatoes and broccoli are tender.
Once the vegetables are cooked, remove the pot from heat and allow the soup to cool slightly.
Using an immersion blender or regular blender (working in batches), blend the soup until smooth and creamy.
Return the blended soup to the pot and stir in the coconut milk. Add salt, black pepper, and nutmeg (if using). Adjust seasonings to taste.
Simmer the soup gently for 5 more minutes to let the flavors meld together.
Serve hot and garnish with additional black pepper or fresh herbs if desired.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5338 mg | 232% | |
| Total Carbohydrate | 291.4 g | 106% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 40.3 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 7084 mg | 151% | |
*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.
