• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Recipes
  • Lebanese
  • About
  • Subscribe
  • Shop
menu icon
go to homepage
  • Recipes
  • Lebanese
  • About
  • Subscribe
  • Shop
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Lebanese
    • About
    • Subscribe
    • Shop
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegan Soups

    Easy Vegan Broccoli Soup (Low Fat)

    Published: Apr 28, 2020 · Modified: May 6, 2022 by Janelle Hama

    Jump to Recipe

    A deliciously easy vegan broccoli soup that's silky smooth and low fat. Only four ingredients, quick cook time and loads of flavor to make a warming bowl of goodness.

    a white bowl of green broccoli soup topped with broccoli pieces and pepper
    Silky smooth easy vegan broccoli soup

    This website receives a commission/fee for each purchase bought through the affiliate links on this website.

    Jump to:
    • 😋Why You’ll Love This Recipe
    • 🥦Ingredients You’ll Need
    • 🥣How To Make Vegan Broccoli Soup
    • ⭐ Pro Tips 
    • 🥣Variations
    • 🥦Garnish Suggestions
    • 🥄Serving Suggestions
    • ❓FAQ
    • 🥣Related Recipes
    • Easy Vegan Broccoli Soup (Low Fat)

    😋Why You’ll Love This Recipe

    • Uses only 4 ingredients that are super easy to work with
    • Simple - chop and drop into one pot
    • Adaptable - toss in additional vegetables if wanted. Load it with some of your favorite toppings.
    • Dietary friendly  - vegan (dairy-free) gluten-free, corn-free, soy-free, oil-free - making it low-fat
    • Ridiculously quick to make

    🥦Ingredients You’ll Need

    a broccoli, potato and a cup of vegetable stock on a white bench
    + black pepper

    Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

    Broccoli can be fresh or frozen. I always use fresh. Chop up into pieces, including the stem (just remove the skin of the stem prior to chopping, as it’s quite woody)

    Potato should be peeled and chopped small. Ideal potatoes for a creamier soup are either russet, yukon, or your preferred waxy or all-rounder potato.

    Vegetable stock/broth - if you are using store-bought stock, check the ingredients to ensure it doesn’t have any unwanted ingredients (e.g., oil or gluten)

    Do not skip the vegetable stock, as there are very minimal ingredients, the stock is a key flavor.

    My original recipe did contain one tablespoon of dairy-free butter.  I have since omitted this to suit my current diet, feel free to add this if you desire.

    🥣How To Make Vegan Broccoli Soup

    Step 1 - In a tall pot, over high heat, boil vegetable stock, potato and (optional- vegan butter) for about five minutes.

    Step 2 - Add broccoli and boil for another 5 minutes until both potato and broccoli are cooked. Turn off the heat.

    Step 3 - Let the pot stand for 10 minutes, then pour contents (broccoli, potato and liquid) into a blender and blend until completely smooth.

    If your soup is too thick, ladle little amounts of vegetable stock or water into the blended soup until you achieve the desired consistency. Serve warm.

    broccoli florets, potato pieces and vegetable stock in a pot
    green soup in a blender

    High-Powered Blender
    I love using my Ninja high-powered blender as it creates a super smooth soup.

    VIEW PRODUCT

    ⭐ Pro Tips 

    Cover the broccoli and potatoes with just enough water when boiling. The vegetables shouldn't be fully submerged.

    Take out about half the content of water before blending, you can always add the water back in if it's too thick

    Keep the lid on the pot at all times to ensure a rapid boil

    Don't over boil the broccoli (i.e., boil for long), this will result in a dull green colored soup

    Do not blend boiling soup in a blender, this can cause a build-up of pressure inside the blender. Hence, why the pot should stand for 10 minutes before pouring the contents into a blender.

    two bowls of of yellow green soup with spoons on the side

    🥣Variations

    As mentioned previously, this soup is fabulous on its own, however, you can easily add other ingredients, here are some suggestions. Note - any additional ingredients will alter the flavor.

    For a cheezy flavor, try adding nutritional yeast.

    Other vegetables such as chopped carrot and onion would work well.

    Herbs and spices such as chili flakes, bay leaves and peppercorns. 

    Plant milk or coconut creams will also work. You will need to reduce the amount of vegetable stock (liquid) to accommodate.

    Beans work well in this soup too, try adding any type of plain white bean. This ingredient will make this soup creamier yet.

    When serving, squeeze in some fresh lemon, this will be nice and sour

    🥦Garnish Suggestions

    The following is a list of garnish suggestions;

    Steamed broccoli florets - make these small, the contrast of the colors between the broccoli and the soup look fabulous

    Greens such as spring onions, chives, watercress, or garlic shoots

    Chilli flakes or brined green peppercorns

    Seeds such as toasted sesame seeds, pepitas or nigella seeds

    Fresh herbs such as parsley, cilantro (coriander) or basil

    Roasted chickpeas or croutons

    Fried shallots and drizzle with olive oil (the olive oil looks so silky)

    small pieces of broccoli on top of a bowl of light green soup

    🥄Serving Suggestions

    Crusty bread - your choice. Try my vegan dinner rolls recipe

    Vegan cheese mixed through it

    Garlic bread (my family did this and loved it)

    Freshly roasted artichoke petals - I dunked these into the soup rather than bread. Try my roasted artichoke recipe

    ❓FAQ

    Why use a blender for making soup?

    I tried an immersion blender and it resulted in a grainy soup due to the broccoli florets having small buds on the heads which didn't blend well.
    It wasn't the result I was after. The blender* however, blended the content so well, that it resulted in a very smooth silky finish. Making it easy to slurp the soup.

    Can I freeze Broccoli Soup?

    Yes! Allow the soup to fully cool down and then store it in airtight bag in the freezer for up to three months.
    Portion it into serving sizes, as you don't want to thaw out more than you need.

    Vegan broccoli soup garnished with fried shallot and a drizzling of olive oil. Bread and spoon in the background
    Olive oil and fried shallots to garnish

    🥣Related Recipes

    Try out some of my other highly popular soups such as carrot and celery soup, gorgeous vegetable borscht, easy vegan white bean soup, vegan asparagus soup with potato, my deliciously filling lentil pasta soup or even my gluten free tomato soup

    Other ways to prepare broccoli include;

    You might be interested in learning how to blanch broccoli.

    Or make sauteed broccoli by From Michigan To The Table.

    Try making air fryer frozen broccoli or how to steam broccoli in instant pot.

    For other broccoli recipes, try Broccoli Stir Fry or my easy vegan broccoli salad.

    Vegan broccoli soup in a white bowl held by two hands

    Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.

    a white bowl of green broccoli soup topped with broccoli pieces and pepper

    Easy Vegan Broccoli Soup (Low Fat)

    A deliciously easy vegan broccoli soup that's silky smooth and low fat. Only four ingredients, quick cook time and loads of flavor to make a warming bowl of goodness.
    Print Pin Rate Save Recipe Saved Recipe
    Course: Soup
    Cuisine: American, Australian
    Diet: Gluten Free, Low Fat, Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 people
    Author: Janelle Hama

    Ingredients

    • 750 grams Broccoli chopped small
    • 3 medium Potatoes peeled and chopped small
    • 1 teaspoon Black Pepper freshly cracked
    • 5 Cups Vegetable stock or enough to just cover veggies
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • In a tall pot, over hight heat, boil potatoes, vegetable stock for 5 minutes.
      3 medium Potatoes, 5 Cups Vegetable stock
    • Add broccoli and pepper, cook for another 10 minutes. Turn off heat.
      750 grams Broccoli, 1 teaspoon Black Pepper
    • Allow pot to stand for 10 minutes. Then pour contents into a blender and blend until completely smooth. Serve warm.

    Video


    Notes

    May 2022. This recipe has been updated. It used to contain 1 tablespoon of dairy free butter.
    If you are purchasing vegetable stock (or similar) be sure to check the ingredients (e.g., gluten, oil)
    Boiling soup should never be placed into a blender, as it can cause pressure to build up. That's why the pot must stand for 10 minutes before blending. An immersion blender can be used.
     
    As this is a basic soup, you can add other ingredients to it or enjoy as is.
     
    Serving suggestions
    • Freshly made vegan dinner rolls 
    • Dunk some roasted artichoke petals
    You might also be interested in;
    • Spicy cauliflower soup
    • Vegan Asparagus Soup Recipe
    • Lebanese Lentil Soup (Shorbet Adas)
    • Pumpkin soup without cream 
    • Carrot and celery soup

    Equipment

    1 pot
    1 Blender

    Nutrition

    Calories: 203kcal | Carbohydrates: 44g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1247mg | Potassium: 1272mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1800IU | Vitamin C: 199mg | Calcium: 110mg | Iron: 3mg

    N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


    Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

    More Vegan Soups

    • a spoonful of yellow potato soup over a bowlful of it
      Easy Healthy Potato and Carrot Soup (Low Fat Vegan)
    • a white bowl of vegetable, chickpeas and vermicelli noodles soup
      Easy Lebanese Vermicelli Soup with Vegetables
    • a bowl filled with thick yellow soup, topped with diced red onions and green herbs
      Vegan Freekeh Soup Without Oil
    • a white bowl of cooked tagliatelle, brown lentils and broth
      Easy Lentils and Pasta Soup (Rishta)
    128 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mia

      April 24, 2023 at 8:24 am

      5 stars
      SOOOOO good and can't believe there are only 4 ingredients! I made mine with Japanese sweet potato so it added some sweetness to the soup and was super yummy. Thanks for this amazing creation. My family flipped for it.

      Reply
    2. Meg

      July 15, 2022 at 9:27 am

      5 stars
      This soup is so tasty! I love to double batch and freeze part of it for easy weeknight meals. Thanks again Janelle.

      Reply
    3. Nancy

      July 13, 2022 at 1:27 am

      5 stars
      Perfectly creamy broccoli soup. I love that you added potatoes to thicken it up

      Reply
    4. Natalie

      July 12, 2022 at 8:54 pm

      5 stars
      Cream soups are the only way to sneak some veggies to my kids, lol. They loved your broccoli soup, thanks!

      Reply
    5. Kym

      July 03, 2022 at 11:43 pm

      5 stars
      This vegan broccoli soup was so delicious! It is hot here but I still had to try it and I am so glad that I did!

      Reply
    6. Reema

      July 03, 2022 at 12:24 pm

      5 stars
      this broccoli soup is delicious! will definitely be whipping this up again!

      Reply
    7. Jacqui

      May 09, 2022 at 7:07 am

      5 stars
      Delicious and nutritious! We had a similar soup served on our wedding day and I was looking forever for a recipe that tastes just as good as the one on our big day did. This one hits the spot!!!

      Reply
    8. Tatiana

      May 07, 2022 at 2:28 am

      5 stars
      Love broccoli soups especially in the summertime

      Reply
    « Older Comments

    Primary Sidebar

    A female brunette dressed in black and an apron juggling lemons

    Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

    Let's cook together!

    More about me →


    Recipes Not to Miss

    • a ceramic bowl filled with white beans in green herbs and red chili
      Lebanese Butter Bean Salad
    • shredded cabbage salad with flecks of brown caraways seeds in a white bowl
      Kupus Salata (Croatian White Cabbage Salad)
    • a single muffin with chocolate chips through on white paper
      Easy Eggless Chocolate Chip Muffins (Vegan)
    • Easy Vegan Broccoli Soup (Low Fat)
    a yellow cup of coffee with text reading buy me a coffee

    a preview of a e cookbook cover

    As Featured On

    various logos where Plant Based Folk has been featured

    Footer

    ^ back to top

    About

    Accessibility Policy
    Blog
    Contact
    Cookies Policy
    Disclosure
    Privacy Policy
    Privacy Policy (GDPR)
    Terms of Use

    Newsletter + Links

    Sign Up! for emails and updates

    Web stories

    Vegan Lebanese Recipes

    Shop Middle Eastern Groceries

    Shop Kitchen Essentials

    Contact

    Work with me
    Social media
    Advertise

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Plant Based Folk