Wholesome and lightened-up vegan broccoli potato soup spiced with a dash of Dijon mustard, a sprinkle of brown sugar and cumin spices. Keep a bag of frozen broccoli in the freezer for an easy dump and eat soup recipe!
The weather around Santa Barbara has been chilly and rainy. Not as cold as the Midwest or an east coast snowstorm, but cold for us California peps (anything below 50 degrees)! When it is the cooler months, all I want to eat is soup! Just a giant bowl of warm comforting hearty soup. I also love soup due to the fact that soup can be made with any ingredients sitting in your kitchen. And it takes little effort and dishes to throw together.
For me, I have been exploring a lot of soup options lately. I really wanted to make a carrot soup this evening but the only carrots I had on hand were rainbow carrots instead of orange. Orange carrots are sweeter than purple or white ones, but either works deliciously in this broccoli potato soup. I call it “lightened-up” because it its totally light with only vegetable broth, veggies and coconut milk. Coconut milk adds tons of B Vitamins, healthy Omega fats and metabolism boosting saturated fats!
Certain foods help the body the burn more fat than it takes to consume. Anything in the cabbage family does just that for your body. So it is important if you are trying to loose weight or enhance bone strength to consume celery, broccoli, cabbage and Brussels sprouts.
Most of the ingredients in the this broccoli potato soup uses more calories to digest than it does to consume!
And the ingredients are super inexpensive!
Our family loves, I mean LOVES soup! The last few weeks have been hard. Remember the last time you felt so far behind on stuff that it felt like you are drowning? That is how I have felt. I think I am about 1 month behind on like, everything!!!! I despise that feeling. My husband so graciously told me to sleep in this weekend and catch up on rest. That way I can think to tackle my projects full throttle. He’s right. Da** it, he is always right! But hey, we all get a new delicious recipe out of it!
So after my day of rest the last thing I wanted to do was make dinner. Although, I have been wanting to make a broccoli soup recipe and my giant Costco size bag of potatoes has just a few left to finish up. Tonight is the night- lets make this broccoli potato soup with everything in my fridge.
Chopping is the annoying part, am I right? Or am I right? I am right. I hate it too.
It sounds overwhelming but it really did not take long. Chop up all the onion, carrots, celery and potatoes and toss those beautiful vegetables gracefully into a giant pot. Add vegetable broth and delicious spices in the recipe. Now the easy part. Toss in a bag of pre-chopped frozen broccoli. Let it simmer. Smell and enjoy the fragrant aroma of it simmering! After about 25 minutes pour in the coconut milk. Leave the coconut milk this for last so that it does not curdle or chunk.
My little’s totally enjoyed this one. This vegan broccoli soup recipe is not overpowering in flavor. It is subtle and brings out earthy notes from the vegetables. Enjoy, lovelies!
Broccoli Potato Soup
Ingredients
- 8 red potatoes
- 4 cups vegetable broth
- 1 cup carrots chopped (rainbow carrots are fine)
- 1 cup celery chopped
- 1/2 red onion chopped
- 1 16- ounce bag frozen broccoli
- 1 Tablespoon Dijon Mustard
- 3 teaspoons cumin
- 1 1/2 teaspoons Himalayan salt
- 1/2 teaspoon black pepper
- 2 cloves garlic minced
- 1/2 cup fresh parsley chopped
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons brown sugar
- 1 bay leaf
- 3 cups unsweetened coconut milk
Instructions
- Chop and dice all the vegetables. Heat a large pot on the stove-top on medium low. Add all the ingredients except the coconut milk. Cover and heat for 20 minutes. Add the coconut milk about 5-10 minutes before serving. Drizzle with olive oil and garnish with extra parsley and add more salt and pepper to desired taste.
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 282 | |
| % Daily Value * | |
| Total Fat 5 g | 7 % |
| Saturated Fat 3 g | 15 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 1374 mg | 57 % |
| Potassium 1535 mg | 44 % |
| Total Carbohydrate 55 g | 18 % |
| Dietary Fiber 9 g | 36 % |
| Sugars 15 g | |
| Protein 8 g | 16 % |
| Vitamin A | 154 % |
| Vitamin C | 218 % |
| Calcium | 48 % |
| Iron | 22 % |
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Karen Miller says
February 23, 2017 at 9:15 pmYour soup looks incredible, it must be so tasty! And I love how it takes more calories to digest than it does to comsume it, it means I can try it guilt-free! Thank you so much!
Danielle @ Delightful Mom Food says
February 24, 2017 at 6:25 pmThank you, Karen! Enjoy!