Creamy Broccoli Potato Soup

I love experimenting with soups. I’m always thinking of how to combine different flavours, what broths to use, what herbs and spices I can add, the ideas go on and on.  I’ve tried different styles of soups; coconut cream based, broth based, hearty veggie, protein packed, and more. I’ve come to realize that what I really enjoy in soup making is the simplicity of adding my favourite ingredients to a pot and watching the magic of infusion happen. I really do feel like a mad scientist in the kitchen when I make soup; watching all the ingredients boil down and get steamy –do you ever feel that way?

Following your soup intuition

I’ve also discovered that I really love potato based soups. Everyone has a type and texture of soup they love, for me, I find myself constantly reaching for that wholesome potato. Sweet, Russion, red, yellow… whatever potato’s hanging out in the pantry will do.

After washing and peeling the potatoes, I then decide on a broth base (typically veggie or chicken bone), and then further develop the recipe from there. I let my intuition guide me and add whatever else my body is craving. Most recently it’s been broccoli -talk about weird cravings right? Broccoli it craves, broccoli it shall receive! And just like that my broccoli potato soup comes to life!

The first time I made this soup it was so good I ate it three days in a row (no joke)! I had made a big batch of it because we had just bought a ton of frozen broccoli that was on sale and realized we didn’t have enough room for it in the freezer. We had it for lunch, dinner, then lunch again! That doesn’t happen often but the soup was so good we just kept going back for more! I paired it with two slices of coconut buttered gluten free toast and I was utter perfection. I could not wait to share the recipe with you.

A few reasons why I love this broccoli potato soup recipe

  • Creamy and chunky at the same time!
  • Hearty
  • Packed with nutrients
  • Easy to make
  • Zero dairy, gluten, or preservatives
  • Vegan-friendly – accommodating for all my vegan friends
  • Cost effective

Creamy Broccoli Potato Soup Recipe

A vegan chunky yet creamy soup that will south the soul without any added dairy, gluten, or preservatives.
Course Soup
Cuisine Dairry Free, gluten free, vegan option
Keyword broccoli potato soup, dairy free soup
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 6 small bowls
Author Fay


  • 1 tbsp organic extra virgin olive oil
  • 1 small onion diced or 2 tsp onion powder*
  • 1 tsp minced garlic or 2 tsp garlic powder*
  • 3 cups organic low-sodium veggie broth or bone broth
  • 1 1/ 2 cup water approximately (see instructions, step #3)
  • ½ 16 oz can full fat coconut milk
  • 4-5 potatoes of choice peeled, washed and chopped in 1inch pieces
  • 1 bag of frozen broccoli 3 cups broccoli or head of 1 fresh broccoli roughly chopped
  • 1 tsp fresh or dried thyme
  • Fine sea salt & ground pepper to taste


  • 1 tsp fresh grated ginger
  • 1 tsp dried oregano


  • In a medium-large pot, heat olive oil on medium-high. Add in onion and garlic. Sautee for 2-3 minutes. Turn temperature down to medium if you find they are cooking very fast (every stove top and pot is different).* You’re ready to move onto the next step when the onions become slightly transparent.
  • Add in potatoes and pour in broth. Caution, when pouring in the broth steam may come up, do not have your face directly over the pot.
  • Add broccoli and then the water, ensuring all ingredients are covered with liquid.
  • Add in salt and pepper. Bring to a boil and let boil for 10 minutes.
  • Add in coconut milk, thyme, salt and pepper, and ginger (if preferred). Simmer on medium-low for an additional 10-12 minutes.
  • Poke potatoes with a fork, they should be tender and easy to fork –that’s when you know it’s ready. Remove from heat.
  • With a potato masher, gently mash the soup ingredients (still in the pot) 3-4 mash-motions. Do not over mash if you prefer it a bit chunky. Keep mashing if you want it more creamy. Taste test to see if you prefer more salt and pepper.
  • Serve and enjoy!


  • Serve hot or let cool and store in the fridge for up to three days.
  • If freezing, store in an air-tight container (i.e. mason jar) and thaw 8-12 hours prior to reheating.
  • *You can substitute fresh onion and garlic for powder. Simply skip step one of the instructions and go right to adding in potatoes and broth. Add in the onion and garlic powder to this step (#2 in the list).

Hope you enjoy this broccoli potato soup as much as I do! Give it a try and let me know your thoughts below in the comment section or on social media.

Helping you put wellness 1st,


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