Broccoli Potato Soup with Greens

Warm, nourishing, and packed with vibrant flavors, this Broccoli Potato Soup with Greens is a comforting bowl of wholesome goodness. Featuring a creamy blend of tender russet potatoes, fresh broccoli florets, and nutrient-rich spinach and kale, this vegan soup is elevated with a splash of coconut milk for a velvety texture. Sautéed onions and garlic form the aromatic base, while a pinch of nutmeg adds subtle earthy warmth. Ready in just 45 minutes, this one-pot recipe is both quick and satisfying, making it perfect for weeknight dinners or meal prep. Serve it piping hot, topped with fresh parsley and a drizzle of olive oil, for a hearty, plant-based dish that’s as healthy as it is delicious. Keywords: broccoli potato soup, vegan soup, creamy vegetable soup, spinach and kale soup, comforting soup recipes.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion
• 3 large garlic cloves
• 4 cups vegetable stock
• 2 medium russet potatoes
• 4 cups broccoli florets
• 2 cups baby spinach
• 1 cup kale leaves
• 1 cup coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon nutmeg
• 2 tablespoons fresh parsley

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Dice the yellow onion and mince the garlic cloves. Sauté them in the pot for 3-4 minutes until they are softened and fragrant.

Step 3

Peel and dice the potatoes into small chunks. Add them to the pot and stir to coat with the onion and garlic mixture.

Step 4

Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.

Step 5

While the soup base is simmering, chop the broccoli florets into small pieces and roughly chop the kale leaves.

Step 6

Add the broccoli to the pot and continue simmering for another 10 minutes, until both the potatoes and broccoli are tender.

Step 7

Stir in the baby spinach, kale, and coconut milk. Let the greens wilt for 2-3 minutes.

Step 8

Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup to a countertop blender in batches and blend until creamy.

Step 9

Season the soup with salt, black pepper, and nutmeg. Stir well to combine.

Step 10

Taste and adjust the seasoning if needed.

Step 11

Serve the soup hot, garnished with fresh parsley and an optional drizzle of olive oil.

Nutrition Facts

Serving size	2224.3 grams (2224.3g)

Amount per serving	% Daily Value*
Calories	1261

Total Fat 37.70g	48%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 4874mg	212%
Total Carbohydrate 201.90g	73%
Dietary Fiber 32.50g	116%
Total Sugars 46.00g
Protein 47.00g	94%

Vitamin D 0IU	0%
Calcium 605mg	47%
Iron 16mg	91%
Potassium 4539mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.4%

Protein: 14.1%

Carbs: 60.5%