This creamy Broccoli Potato Soup is so satisfying and rich tasting but is in fact super healthy … and happens to be vegan!
With St. Patrick’s Day right around the corner I wanted to make something, well, Irish. I figured the recipe would have to either be green or made with potatoes. But hey, I’m not one to settle so a green recipe with potatoes it was!
Pureed soups are a staple in our house and is one of the best ways to get veggies into the family – they are so tasty and easy to make! I love that you can make everything in advance and that it can all be made in one pot.
This soup is colourful, healthy (I mean, it has 6 cups of broccoli in it, need I say more?), and also happens to be vegan and gluten free if you omit the croutons (or use gluten free bread to make them). It’s amazing how creamy and rich it tastes on its own even without any cashew cream! Speaking of cashew cream, you will want to make this in advance if you are using it as it does take a bit of time to prep (you need to soak the cashews).
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You can serve these with Irish Cheddar Buttermilk Biscuits (neither vegan nor gluten free) to take them to a whole new level, or you can top them with the croutons below…or leave it as-is. The swirl of Cashew Cream (so easy and SO good) is next level – it truthfully is amazing without any cream, but it gives it a pretty touch and a hint of extra richness that nobody in my family said no to!
Potato Broccoli Soup
This creamy Potato Broccoli Soup is made from simple ingredients and is such an easy, healthy meal in a bowl that the whole family will like! You can leave it as is or swirl some cream or cashew cream into it. If you are making it gluten free be sure to use gluten free bread for the croutons or simply omit the croutons all together. We love serving it with Irish Soda Bread or fresh baked biscuits (for those not avoiding gluten).
- 2 tablespoon olive oil
- 1 large onion, chopped (2 cups)
- 2 cups chopped celery (3 stalks)
- 2 cloves garlic, crushed
- 2 litres vegetable stock (can sub chicken stock if desired)
- 1.5 lbs. large russet potatoes (around 4) peeled and diced into 1" cubes
- 2 bay leaves
- 6 cups broccoli florets (2 medium crowns)
- salt and pepper to taste
- 1/4 cup cashew cream optional
- 5 slices good quality day-old bread (use gluten free if needed)
- 3 tablespoons extra virgin olive oil
- 1 clove crushed garlic
- 1/2 teaspoon sea salt
FOR THE CROUTONS
Preheat the oven to 375F and line a baking sheet with parchment paper.
Cut the bread into bite sized pieces OR using a cookie cutter (I used a clover shaped one), cut the bread into the shapes. Place the olive oil and garlic in a small bowl, stir together and brush the croutons with the oil mixture using a pastry brush. Alternately you can mix them together with your hands on the pan if you didn't cut your bread into shapes and aren't concerned with breaking it! Sprinkle with sea salt and bake on both sides until golden brown, about 10 minutes. Set aside.
FOR THE SOUP
In a large heavy bottomed pot, heat the olive oil over medium heat. Add the onion and cook 3-4 minutes stirring, until fragrant and transparent. Add the celery and garlic and cook for another 3-4 minutes, stirring.
Add the stock, potatoes and bay leaves and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are fully cooked, approximately 25 minutes. Add the broccoli and cook until the broccoli is soft but still bright green, about 8-10 minutes.
Remove the bay leaves and puree the soup with an immersion blender until smooth. Season with salt and pepper, divide into bowls and add a swirl of cashew cream (or whipping cream if not making it vegan) if desired. Garnish with croutons if desired and serve.