Easy Vegan Broccoli Carrot Soup
By Rebecca St.Clair
This easy vegan broccoli carrot soup has the perfect smooth texture and savoury taste. A nutrient-rich bowl of warm cozy soup that is easy to make and even easier to enjoy. The combination of tender broccoli, sweet carrots, and potatoes make this a hearty meal and the coconut milk adds a creamy richness.
This veggie soup is an aromatic and comforting dish that’s full of fibre, vitamins and antioxidants. Naturally gluten-free and packed with plant-powered protein, this soup is the perfect way to keep you feeling satisfied and energized!
Storage
Fridge
- Allow the soup to cool to room temperature.
- Store leftovers covered in an airtight container.
- Store in the fridge for up to 3 days.
Freezer
This soup looks and taste rich and creamy but contains no cream so it freezes extremely well.
- Allow the soup to cool to room temperature.
- Store leftovers in an airtight container.
- Store in the freezer for up to 3 months.
Why You’ll Love This Recipe
Nourishing – Packed with fibre, vitamins, minerals, and antioxidants.
Wholesome Ingredients – Made with only simple ingredients like broccoli, carrots, and potatoes.
Easy recipe – This whole recipe cooks up quickly and easily. A rich and hearty meal all on its own.
Make Ahead – A great recipe for meal planning as this soup freezes very well.
Perfect pairings for vegan broccoli and carrot soup
My favourite side dish to this soup is bread, whether you want a fast and flaky biscuit or a classic crusty French bread. There is nothing more comforting than dipping bread into a hearty bowl of soup.
For a more unique bread option, serve your soup inside of a bread bowl.
A simple side salad is a great light choice to serve along side this hearty soup.
Vegan Broccoli Carrot Soup Toppings
- Broccoli florets
- Cheese (Vegan cheese for vegan options)
- Croutons
- Toasted nuts
- Hemp hearts and seeds like sunflower or pepitas
- Hot sauce
- Roasted chickpeas
- Sour Cream (vegan sour cream, or coconut cream)
Vegan Broccoli Carrot Soup Variations
Frozen broccoli – For a quick and easy soup use pre-cut frozen broccoli. No need to thaw before cooking.
Hearty soup – For a heartier soup set some of the cooked vegetables aside before you purée. Stir them back in for hearty chunks of vegetable in the soup.
Sweet potatoes – Similar in colour to carrots, sweet potato can be used in place of the carrots in this recipe.
Plant milk – Any plant based milk can be used to replace the coconut milk in this recipe, or try coconut cream for a richer texture.
Ingredients
Broccoli – Fresh or frozen broccoli work in this recipe. Remove the tough fibrous outside of the stem and cook this along with the florets.
Carrots – Cook these separately and swirl it into each bowl for a bright and colourful soup.
Potatoes – Adds a thick hearty creaminess to the soup.
Garlic – Adds flavour.
Oil – Helps to flavour and brown the vegetables for a deeper flavour.
Coconut milk – Adds richness to the broth.
Vegetable stock – Use broth instead of water for a richer savoury soup.
Method
- Wash, 1 large broccoli. Cut broccoli florets into smaller pieces. Peel off the fibrous outer layer from the stem of the broccoli. Chop the stem into smaller 1 inch pieces. (Or use 1 1/2 lbs of frozen broccoli)
- Wash, peel, and roughly chop 2 medium carrots and 2 medium potatoes.
- In a large pot or Dutch oven over medium-high heat, add 1 Tablespoon oil.
- Add in 2 cloves of minced garlic and fry, stirring until it just starts to colour.
- Add in the broccoli, potatoes, and *carrots. Stir and fry the vegetables in the oil for 2 minutes or until lightly coloured. *(If you want the two tone soup look, cook the chopped carrots in a separate pot, in 1 1/2 cups of water, partially covered.)
6. Add in 3 cups of vegetable stock and bring to a boil.
7. Reduce heat, cover and simmer 30 minutes or until the vegetables are very tender.
8. Remove from heat and purée with an immersion blender. Alternatively, allow the soup to cool slightly and purée using a food processor or blender. *(If cooking the carrots in a separate pot, purée until smooth)
9. Stir in 1/2 cup of coconut milk and salt and pepper to taste.
10. To serve, place a serving of the broccoli soup in each bowl. Decoratively swirl in a few Tablespoons of the carrot purée into each bowl.
11. Add garnishes of choice right before serving (see list above).
Easy Vegan Broccoli Carrot Soup
This veggie soup is an aromatic and comforting dish that’s full of fibre, vitamins and antioxidants. Naturally gluten-free and packed with plant-powered protein
Ingredients
- 1 1/2 pounds broccoli 680 g
- 2 medium carrots
- 2 medium potatoes
- 2 cloves garlic, minced
- 1 Tablespoon oil 15 ml
- 3 cups vegetable stock 750 ml
- 1/2 cup coconut milk 125 ml
- salt and pepper to taste
Instructions
- Wash, 1 large broccoli. Chop broccoli florets into smaller pieces. Peel off the fibrous outer layer from the stem of the broccoli. Chop the stem into smaller 1 inch pieces. (Or use 1 1/2 lbs of frozen broccoli)
- Wash, peel, and roughly chop 2 medium carrots and 2 medium potatoes.
- In a large pot or Dutch oven over medium-high heat, add 1 Tablespoon oil.
- Add in 2 cloves of minced garlic and fry, stirring until it just starts to colour.
- Add in the broccoli, *carrots, and potatoes. Stir and fry the vegetables in the oil for 2 minutes or until lightly coloured. *(If you want the two tone soup look, boil the chopped carrots in 1 1/2 cups of water in a separate pot, partially covered.)
- Add in 3 cups of vegetable stock and bring to a boil.
- Reduce heat, cover and simmer 30 minutes or until the vegetables are very tender.
- Remove from heat and purée with an immersion blender. Alternatively, allow the soup to cool slightly and purée using a food processor or blender. *(If cooking the carrots in a separate pot, purée until smooth)
- Stir in 1/2 cup of coconut milk and salt and pepper to taste.
- To serve, place a serving of the broccoli soup in each bowl. Decoratively swirl in a few Tablespoons of the carrot purée into each bowl.
- Add garnishes of choice right before serving (see list above).
Notes
Use 1 sweet potato to substitute the carrots in this recipe.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 188Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 489mgCarbohydrates 28gFiber 7gSugar 4gProtein 6g
Nutrition information isn’t always accurate.
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