Creamy Broccoli Potato Soup

This broccoli potato soup is intensely creamy, satisfying, and 100% plant based! It’s an easy healthy soup that everyone loves. Hold onto your hats! Here’s a creamy broccoli potato soup that will blow your mind. (We hope.) It’s impossibly creamy, whole food plant based (WFPB), and it tastes like the coziest bowl of comfort. And it’s 100% made of veggies! How’s that for amazing? This easy and healthy soup is vegan and gluten-free, so it works for a variety of diets. But it tastes like an elevated version of broccoli cheese soup from a can (you know the one). Here are all the secrets to making this crowd-pleaser…everyone will ask for the recipe. What’s in this broccoli potato soup? This a vegan broccoli soup, but it looks legit cheesy, doesn’t it? This recipe was born out of an idea to make the dairy-filled version. But then I sat back and thought about how my stomach would feel after eating a rich, creamy soup. Is there broccoli potato soup that’s creamy and plant based? Oh yes, it can be done. Here’s what’s in this soup: Yukon gold potatoes make for a creamy base Cashews achieve a rich, shiny texture Frozen broccoli […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This broccoli potato soup is intensely creamy, satisfying, and 100% plant based! It’s an easy healthy soup that everyone loves.

Broccoli potato soup

Hold onto your hats! Here’s a creamy broccoli potato soup that will blow your mind. (We hope.) It’s impossibly creamy, whole food plant based (WFPB), and it tastes like the coziest bowl of comfort. And it’s 100% made of veggies! How’s that for amazing? This easy and healthy soup is vegan and gluten-free, so it works for a variety of diets. But it tastes like an elevated version of broccoli cheese soup from a can (you know the one). Here are all the secrets to making this crowd-pleaser…everyone will ask for the recipe.

What’s in this broccoli potato soup?

This a vegan broccoli soup, but it looks legit cheesy, doesn’t it? This recipe was born out of an idea to make the dairy-filled version. But then I sat back and thought about how my stomach would feel after eating a rich, creamy soup. Is there broccoli potato soup that’s creamy and plant based? Oh yes, it can be done. Here’s what’s in this soup:

  • Yukon gold potatoes make for a creamy base
  • Cashews achieve a rich, shiny texture
  • Frozen broccoli makes for the easiest soup possible (embrace it!)
  • Onion & garlic add big flavor
  • Dried thyme & dill add just the right herby punch
  • Veggie broth, white wine vinegar & Dijon mustard round out the broth
Creamy vegan broccoli potato soup

Frozen broccoli makes it fast and easy!

Frozen vegetables don’t make a lot of appearances in Alex and my recipes. Every single broccoli recipe on this website uses fresh broccoli. BUT! In a broccoli potato soup like this one, you want the broccoli to be basically overcooked: super tender, so it melds into the texture of the soup.

So why use fresh broccoli when frozen is already cooked? Frozen veggies still retain most of the nutrients you’d find in the fresh version since they are flash-frozen. Use any type of frozen broccoli: this recipe calls for a 1 pound bag.

Want to use fresh broccoli? Here’s how.

Got fresh broccoli on hand and want to use it here? Go for it! Here’s what to do:

  1. Chop it: Chop the broccoli into small florets. You’ll need 4 cups.
  2. Steam it (& cook longer): Steam it like in our Best Steamed Broccoli recipe, but cook it several minutes longer than the recipe specifies. You’ll want it very tender, not crisp tender. This simulates the texture of frozen and what you’ll need for this soup. Also leave out any seasoning, since you’ll add salt as part of the soup recipe.
Steamed broccoli

The trick to making broccoli potato soup creamy?

There are a few tricks, really! Here’s what makes the impossibly creamy base of this tasty broccoli potato soup:

  • Yukon gold potatoes: Cooking up potatoes and then blending them with spices helps to make a super creamy body of the soup. But they’re nothing without…
  • Cashews: Cashews are the trick to making recipes creamy without dairy! (Here are all our favorite creamy cashew recipes.) They add a richness and shine to the broth, so they cannot be omitted here. If you have a nut allergy, we’d recommend trying some of our other soup recipes instead. The cashew trick is just too good here! Using only potatoes would result in a dull and blander soup.
Broccoli potato soup

It’s kid friendly, too!

Our son Larson loved this one, so thought we’d mention it’s also great for kids! He loves eating soup, so we love making this one for him. A few other kid friendly recipes he particularly enjoys lately: Vegan Sloppy Joes, Peanut Butter Dip and Baked Taquitos.

What to serve with broccoli potato soup?

Want to make this broccoli potato soup into a meal? This healthy soup is a fabulous way to eat all the best veggies. Here are a few ideas for sides to serve with it:

Broccoli potato soup

This broccoli potato soup recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Broccoli potato soup

Creamy Broccoli Potato Soup


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 servings

Description

This broccoli potato soup is intensely creamy and 100% plant based! It’s an easy healthy soup that everyone loves (plus it’s vegan and gluten free).


Ingredients

  • 1 large yellow onion
  • 3 garlic cloves
  • 2 pounds Yukon gold potatoes (about 6 medium)
  • 3 tablespoons olive oil
  • 1 quart vegetable broth
  • 1/2 cup raw unsalted cashews
  • 1 teaspoon kosher salt, divided
  • 1 pound frozen broccoli florets (or 4 cups small steamed broccoli florets*)
  • 1 large carrot
  • 1 teaspoon dried thyme
  • 3/4 teaspoon dried dill
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Dice the onion. Mince the garlic. Peel the potatoes and cut them into bite-sized chunks.
  2. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and 1/2 teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork.
  3. Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it  with 1/4 teaspoon kosher salt in a bowl and black pepper. Peel and grate the carrot into long strips (we used a handheld julienne shredder).
  4. When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another 1/4 teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.)
  5. Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary (we added 1/4 teaspoon more).

Notes

*If you’re cooking fresh broccoli, here’s how to simulate frozen: Cut it into very small florets. Then steam it but cook it a few minutes longer so that it’s very tender (not crisp tender as indicated in the recipe). Leave out any seasoning, since you’ll add salt as part of the soup recipe.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Broccoli Potato Soup, Vegan Broccoli Soup

More vegan comfort food recipes

This broccoli potato soup is pure comfort food! Here are a few more of our comfort food favorites:

  • Vegan Shepherd’s Pie Here’s the very best vegan shepherd’s pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this stunning plant based dinner recipe.
  • Vegan Fettuccine Alfredo WOW! This tastes decadent, but the creamy sauce is filled with healthy plant based ingredients. An easy dinner in under 30 minutes!
  • Ultimate Vegan Chili Bursting with flavor, this one’s seriously delicious and totally plant based. Dollop with vegan sour cream and load with toppings!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Simple Chickpea Salad

A 5-minute fast lunch idea! This simple chickpea salad is easy to throw together: the perfect healthy plant based desk lunch or quick fix dinner. Ready for one of our best quick fix meals? This simple chickpea salad. Some people might say it’s not even a recipe. Well, over here we’ve got fancy recipes like sourdough bread and the perfect homemade margherita pizza. But just as important are non-recipes like what Alex and I eat for lunch every day. Making “real” recipes, and throwing together a 5 minute fast lunch are equally as valid! So how to eat a plant based lunch without spending hours on meal prep? How to make a quick dinner out of nothing? It starts with a can of chickpeas. How to make a healthy lunch in 5 minutes This simple chickpea salad is what Alex eats for lunch on the regular. (I often make our best oatmeal, but I like this too!) It’s so easy to make that it’s more like an idea than a recipe. But we wanted to share it with you because it’s a lifesaver and illustrates one idea for what it means to eat plant based at lunch. Here’s how to […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

A 5-minute fast lunch idea! This simple chickpea salad is easy to throw together: the perfect healthy plant based desk lunch or quick fix dinner.

Simple chickpea salad

Ready for one of our best quick fix meals? This simple chickpea salad. Some people might say it’s not even a recipe. Well, over here we’ve got fancy recipes like sourdough bread and the perfect homemade margherita pizza. But just as important are non-recipes like what Alex and I eat for lunch every day. Making “real” recipes, and throwing together a 5 minute fast lunch are equally as valid! So how to eat a plant based lunch without spending hours on meal prep? How to make a quick dinner out of nothing? It starts with a can of chickpeas.

How to make a healthy lunch in 5 minutes

How to make a healthy lunch in 5 minutes

This simple chickpea salad is what Alex eats for lunch on the regular. (I often make our best oatmeal, but I like this too!) It’s so easy to make that it’s more like an idea than a recipe. But we wanted to share it with you because it’s a lifesaver and illustrates one idea for what it means to eat plant based at lunch. Here’s how to make a fresh healthy, filling plant based lunch: this Mediterranean-style chickpea salad! Exact quantities are in the recipe below — scroll down!

  • Chickpeas: Drain a can of chickpeas, then rinse it.
  • Bell Pepper: Dice a bell pepper (about a handful).
  • Cucumber: Dice an English cucumber (about a handful). We like using an English cucumber because it doesn’t need to be peeled. If all you can find is a standard cucumber, peel it first!
  • Seasonings: Place it all in a bowl and drizzle with olive oil, red wine vinegar, salt and smoked paprika.

That’s it! Chickpea salad complete. Place it in a sealed container and to bring to the office: refrigerate until serving! The recipe below has all the exact quantities. Once you get comfortable with it, you won’t even need to measure. And remember that instead of bell pepper and cucumber, you can use any veggies in your fridge.

Desk lunch ideas

Step it up: add herbs or other spices!

There are endless variations to this simple chickpea salad! Once you’ve made the original concept, you can dress it up in new ways. Here’s what we recommend:

  • Torn or chopped herbs: If you have them onhand, the best is adding fresh herbs! Chopped or torn parsley, basil, dill, oregano, or thyme would all be excellent.
  • Celery seed: Alex likes to add a little complexity by adding a pinch of celery seed.
  • Dijon mustard: A tiny squirt of Dijon mustard would add good complexity as well.
  • Onion power, garlic powder, Italian seasoning: Add just a pinch of any of these spices for a little boost.

Our readers are so creative: you’re always letting us know the ways you’ve customized our recipes. What else would you add?

Simple chickpea salad

What to serve with simple chickpea salad

This simple chickpea salad recipe is designed as a one serving healthy lunch recipe. Yep, that’s a whole can of chickpeas in a serving, to give you a mega boost of plant-based protein! Or you could eat it as two servings and add some sides. Here are some ideas:

  • Crackers: store bought, or these almond crackers are tasty and full of protein
  • Pita bread: Accesorize with pita triangles or other flat bread
  • Hummus: OK, it’s more with chickpeas! But eat half the salad, and accessorize with pita & hummus.
  • Veggies: Add carrot sticks or bell pepper strips on the side.
  • Dried fruit & nuts: Add some roasted salted almonds and dried fruit, like apricots or cherries.
  • Fresh fruit: Grapes, green apple slices, or a peach in the summer would be fantastic.
Simple chickpea salad

Make it a quick fix dinner!

What should I eat instead of takeout? This simple chickpea salad! This one is for when you just got home from work and you’re starving. This salad is done in 5 minutes and is a healthy whole food plant based (WFPB) dinner option. Takeout, on the other hand, takes longer (30 minutes?) and is probably no so healthy. You be the judge! Here’s what we’d imagine serving with it to make it a dinner:

  • Rice, quinoa, or another whole grain. Use whatever you have leftover! Or whip up a pot of white rice or quinoa in about 20 minutes. Even faster? Whole wheat couscous cooks in 5 minutes.
  • Any veggies! Throw the chickpea salad in a bowl with rice or quinoa and any raw veggies you’re trying to use up. Drizzle them with olive oil and sprinkle with salt.
  • Dollop with hummus or a sauce! A creamy sauce is nice if you have some hummus in the fridge, or our best tahini sauce is pretty fast.

Of course, there are a million ways to turn it into dinner. What would you do?

This simple chickpea salad recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Simple chickpea salad

Simple Chickpea Salad (5 Minute Lunch!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 – 2

Description

A 5-minute fast lunch idea! This simple chickpea salad is easy to throw together: the perfect healthy plant based desk lunch or quick fix dinner.


Ingredients

  • 15-ounce can chickpeas
  • 1/4 cup bell pepper, diced
  • 1/4 cup English cucumber, chopped
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • Fresh ground pepper
  • 1 pinch celery seed or fresh torn herbs (parsley, dill, basil, etc), optional

Instructions

  1. Drain and rinse the chickpeas.
  2. Dice the bell pepper. Chop the cucumber (peel it if you’re using a standard cucumber; English cucumber doesn’t need to be peeled).
  3. In a bowl, mix together all ingredients. Taste and add salt as desired.

  • Category: Lunch
  • Method: Raw
  • Cuisine: Mediterranean

Keywords: Simple Chickpea Salad, Chickpea Salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Instant Pot Split Pea Soup

This Instant Pot split pea soup is the ultimate meal: it’s filling, plant based, and easy to make in a pressure cooker. It’s a tasty, healthy vegan dinner recipe! Split pea soup might sound humble, but it’s pretty much the perfect meal. Really, split pea soup? Yes, this tasty soup has lots of virtues. First of all, it’s delicious: full of cozy, lightly smoky flavor. It’s a whole food plant based recipe (WFPB) and because split peas have lots of plant-based protein, it’s very filling. Best of all, it’s very easy to make! If you use your pressure cooker, all you’ll need is about 15 minutes of active time: then it’s totally hands off! Here’s how to make our vegan Instant Pot split pea soup! Want to make it on the stovetop? Vegetarian Split Pea Soup Tips for making Instant Pot split pea soup This Instant Pot split pea soup has a cozy, nostalgic feel for me. I think it’s because Alex’s mom often makes this tasty soup for soup nights, so it gives me a familial feel. This soup is often made with ham or bacon, but we’ve swapped that out for a little liquid smoke. The great thing […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This Instant Pot split pea soup is the ultimate meal: it’s filling, plant based, and easy to make in a pressure cooker. It’s a tasty, healthy vegan dinner recipe!

Instant pot split pea soup

Split pea soup might sound humble, but it’s pretty much the perfect meal. Really, split pea soup? Yes, this tasty soup has lots of virtues. First of all, it’s delicious: full of cozy, lightly smoky flavor. It’s a whole food plant based recipe (WFPB) and because split peas have lots of plant-based protein, it’s very filling. Best of all, it’s very easy to make! If you use your pressure cooker, all you’ll need is about 15 minutes of active time: then it’s totally hands off! Here’s how to make our vegan Instant Pot split pea soup!

Want to make it on the stovetop? Vegetarian Split Pea Soup

Tips for making Instant Pot split pea soup

This Instant Pot split pea soup has a cozy, nostalgic feel for me. I think it’s because Alex’s mom often makes this tasty soup for soup nights, so it gives me a familial feel. This soup is often made with ham or bacon, but we’ve swapped that out for a little liquid smoke. The great thing about split peas is that they’re packed with plant based protein, so this vegan soup stays filling without the meat! Here are a few tips for making this soup:

  • Feel free to grab extra bags of split peas. Because we know that you’ll love it, we suggest grabbing a few pounds of split peas so you can make this soup often. Did you know split peas are shelf stable for 2 to 3 years? Yep, it’s perfect for stocking your pantry for nutritious meals in a hurry.
  • Use the Saute function for the aromatics. First, you’ll dice onion, carrot, and celery: traditionally called aromatics because they add a fantastic underlying aroma to soups.
  • Dump, set it and forget it. Then, you’ll add the remaining ingredients and pressure cook on High for 15 minutes. That’s it! Remember that the pot will take about 10 to 15 minutes to come up to pressure before it starts cooking.

What to serve with this split pea soup?

There are lots of things to serve with this Instant Pot split pea soup! Here are some of our favorite ideas:

Instant Pot split pea soup

What are split peas?

So, you might be wondering: what are split peas? Are they the same as lentils, or different? Well, split peas and lentils are both legumes. But split peas are a type of legume from lentils; they’re a field pea, a pea grown for drying, Split peas are also not green peas! They’re a special type of dried pea that is split in half, making it break down easily into a thick, soup like consistency when cooked.

Split peas are available at most grocery stores. You can also often find them in the bulk bins, or buy split peas online. As we mentioned above, the shelf life of split peas is 2 to 3 years! So it’s a great healthy ingredient to stock up on.

Instead of ham, liquid smoke.

Traditional split pea soup often has ham or bacon. For our version of Instant Pot split pea soup, we wanted to make it a vegan, whole food plant based recipe. So to mimic a little of the smoky flavor of ham and bacon, we’ve used liquid smoke instead! It’s a small jar and you can usually find it near the condiments in the grocery store.

Is liquid smoke synthetic? No, it’s actually a natural product made from condensing the smoke from burning wood. How cool is that? You’ll find that it’s fairly strong, so use it sparingly. The amount we’ve used here adds a little undertone to our Instant Pot split pea soup, but not so much that it’s overwhelmingly smoky.

Other recipes using liquid smoke? Easy Tempeh Bacon, How to Make Coconut Bacon

Instant pot split pea soup

What kind of Instant Pot to use?

All pressure cooker brands vary! The brand we use is an Instant Pot 6 Qt Programmable Pressure Cooker. This recipe is customized for a 6 quart pressure cooker. We also can’t speak to other brands and types of pressure cookers. For example, Instant Pot Mini works differently, so use it at your own risk!

More Instant Pot whole food plant based (WFPB) recipes?

Whole food plant based recipes can be some of the tastiest dinners around: and they’re easy to make in the Instant Pot! Head to our Whole Food Plant Based Diet Guide for more recipes, or check out a few of these pressure cooker favorites:

  • Instant Pot Vegan Chili: This chili is so tasty, featuring two types of beans and lentils for added texture. Top with cashew cream for fully plant-based toppings.
  • Instant Pot Lentil Soup: This ultra cozy soup stars fennel, fire roasted tomatoes, and lentils: it’s an easy vegetarian meal that everyone will love!
  • Instant Pot Wild Rice Soup Recipe: This soup is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone asks for the recipe—it’s that good.

This Instant Pot split pea soup recipe is…

Vegetarian, gluten-free, plant-based, dairy-free, and vegan.

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Instant pot split pea soup

Easy Instant Pot Split Pea Soup


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6

Description

This Instant Pot split pea soup is the ultimate meal: filling, plant based, and easy to make in a pressure cooker. It’s a tasty healthy vegan dinner recipe!


Ingredients

  • 1 yellow onion
  • 4 carrots
  • 2 celery stalks
  • 2 tablespoons olive oil
  • 2 quarts vegetable broth
  • 1 teaspoon kosher salt
  • 1 pound split peas
  • 2 garlic cloves
  • 1 teaspoon liquid smoke
  • Fresh ground pepper
  • Smoked paprika to garnish (optional)

Instructions

  1. Finely chop the onion. Finely chop the carrots and celery.
  2. Turn on Saute mode and add the olive oil to the Instant Pot. When it is heated, add the onion, celery and carrots and saute for 7 minutes until the onions are softened. Add the broth, kosher salt and split peas to the Instant Pot. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
  3. Cook on High Pressure for 15 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes 10 to 15 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
  4. Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
  5. Add the final flavorings: Stir in the grated garlic (you can grate right into the pot) and liquid smoke, some fresh ground pepper. Add a little more kosher salt if you’d like. Allow to cool and thicken for about 10 minutes before serving (it thickens as it cools). Garnish with hot sauce. Serve with crushed crackers or biscuits

  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: Plant Based

Keywords: Instant Pot Split Pea Soup, Vegan Split Pea Soup

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes