Vegan Broccoli and Cauliflower Soup

Bowl of soup with broccoli, cauliflower, white beans and potato.

3.67 from 3 votes

Vegan Broccoli and Cauliflower Soup

This light and healthy broccoli cauliflower soup is made without cream or cheese but is still creamy and satisfying. Packed nutritious ingredients and quick and easy to make, this soup is always a good choice.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

1 tbsp oil
1 onion, diced 1 cup, 135g
4 cloves garlic, minced or grated minced or grated
2 ribs celery, diced about 1 cup, 145g
1 tsp dried thyme
½ tsp oregano
1/4 tsp of cayenne optional
1 yellow potato, peeled and diced 1 cup, 165g
1 small head broccoli, cut into 1-inch pieces about 5 cups, 305g
1 small head cauliflower, cut into 1-inch pieces about 5 cups, 460g
6 cups vegetable broth
540 ml can white beans, drained and rinsed
2 cups spinach about 30g
1/2 cup nutritional yeast
2 tbsp apple cider vinegar
Salt and black pepper

Instructions

In a large pot, heat 1 tbsp oil over medium heat. When the pot is hot, add onion, garlic and celery. Season with salt and pepper. Cook for 4-6 min, stirring occasionally, until tender.
Add thyme, oregano, potato, broccoli and cauliflower to the pot. Season with salt and pepper, then stir to combine.
Add broth. Bring to a simmer. Once simmering, reduce heat to low. Cook uncovered for 16-20 min, stirring occasionally, until the potatoes are tender. When veggies are tender, stir in white beans.
To a blender, add the spinach, nutritional yeast and vinegar. Transfer half of the soup to the blender and blend until smooth. If you want a completely smooth soup, blend all of the soup 2-3 batches. Add blended soup back to pot with remaining unblended soup and stir to mix.
Season soup with salt and pepper, to taste. Divide soup between bowls and enjoy.

Video

Notes

You can blend the whole soup in batches if you prefer a completely smooth soup.

You can use a stick blender or food processor if you don't have a traditional blender (add spinach, nutritiona yeast and vinegar to pot), though a blender is suggested for best results.

The recipe makes 4 large servings or 6-8 smaller serving. Nutrition facts are for making 6 servings.

Leftover soup can be stored in the fridge in an airtight container for up to 4 days or frozen for up to 2 months. Thaw in the fridge overnight if frozen.

Nutrition