Green Goddess Broccoli Soup
This Green Goddess Broccoli Soup is a nutrient-dense, plant-based dish packed with vitamins and minerals. Broccoli provides immune-boosting vitamin C and antioxidants, while Yukon Gold potatoes offer fiber and potassium for heart health. Nutritional yeast adds a savory, lightly cheesy flavor along with B vitamins, and the optional feta gives a tangy touch. This wholesome soup supports digestion, boosts immunity, and promotes overall well-being.
Ingredients & Substitutions
- Broccoli – Fresh and organic is best. I love buying the big bag at Costco, and this recipe uses about half of it.
- Onion and garlic – They add so much flavor.
- Yukon Gold Potato – Adds bulk, fiber, and creaminess.
- Vegetable stock – I prefer to use organic.
- Nutritional yeast – A B12 powerhouse with a tiny cheesy flavor. Adjust the amount to taste, starting with 2 tablespoons.
- Feta cheese – The best vegan feta is from Trader Joe’s. If you want to make it yourself, try this recipe from The Hidden Veggies.
Why you will love this recipe:
- Packed with wholesome, nutrient-rich ingredients like broccoli and potatoes.
- Simple to make with just a handful of easy-to-find items.
- Creamy and flavorful without heavy creams, thanks to the potatoes and nutritional yeast.
More Broccoli Recipes
1
Delicious Pineapple Broccoli Smoothie
Indulge in a refreshing blend of flavors and nourishment with this smoothie. Sip and relish the harmonious combination of fruits and veggies, making each gulp a satisfying and indulgent experience.
Check out this recipe
2
Vegan Broccoli Pasta
Indulge in the creamy goodness of this vegan broccoli pasta! Perfectly cooked pasta and tender broccoli florets are smothered in a luscious white sauce made from soaked raw cashews, nutritional yeast, and a blend of aromatic spices. This dairy-free delight is not only rich in flavor but also packed with wholesome ingredients. With its velvety texture and comforting taste, it's a satisfying dish that will leave you craving more. Serve warm and savor every delicious bite!
Check out this recipe
3
Blueberry Broccoli Boost Smoothie
This smoothie blends the sweetness of banana and pear with the vibrant burst of frozen blueberries. The addition of broccoli provides a nutritious boost, while mint leaves add a refreshing touch. This offers a balanced mix of flavors and essential nutrients, creating a tasty and wholesome beverage.
Check out this recipe
4
Broccoli and Red Grape Salad
This salad is packed with nutrients: broccoli for vitamins and fiber, red grapes for antioxidants, roasted almonds for healthy fats and crunch, and a tangy dressing with mayo or seasoned cashew cream, seasoned rice vinegar, Dijon mustard, and optional maple syrup.
Check out this recipe
More Recipes You Will Love
Green Goddess Broccoli Soup
This Green Goddess Broccoli Soup is rich in vitamins, fiber, and antioxidants. Broccoli boosts immunity, potatoes support heart health, and nutritional yeast adds a savory touch with B vitamins for energy.
Equipment
- large pot
- Hand Blender
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large Yukon Gold Potato peeled and cut into 1-inch cubes
- 5 low-sodium vegetable stock
- 6 cups broccoli florets rinsed and drained
- 1 tbsp nutritional yeast
- 1/3 cup feta cheese crumbled for garnish
Instructions
- Heat olive oil in a pot. Add in the onion and garlic. Cook until they are soft, 5-7 minutes.If it sricks to the pot, add a little bit of water. (2 tbsp at a time)
- Stir in the potatoes, salt, and black pepper. Pour in the vegetable stock. Bring it to a boil and let it simmer for 12 minutes or until the potatoes are soft.
- Stir in the broccoli florets and cook briefly, 6-7 minutes, over medium heat.
- Right before you are ready to puree the soup, take out some broccoli florets to top your soup.
- Using a hand blender, puree soup in the pot. Alternatively, you can puree it in batches in a blender.
- Taste for seasoning and add in more seasoning* if necessary.
- When ready to serve, ladle some into bowls and garnish with feta crumbles.
Notes
Storing leftovers: Let the soup cool to room temperature, then store in airtight container in the fridge for up to 4 days.
Freezing: Make the recipe as directed, but skip the feta at the end.
Thawing: Thaw overnight in the fridge.
Reheating: Warm a bowl in the microwave in 30-second intervals, stirring in between, or reheat the whole batch on the stove over medium heat until simmering. Add feta when soup is hot.
Nutrition
Calories: 288kcalCarbohydrates: 35gProtein: 11gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 2211mgPotassium: 965mgFiber: 8gSugar: 9gVitamin A: 2042IUVitamin C: 178mgCalcium: 194mgIron: 2mg
Tried this recipe?Let us know how it was!