This is one of my favorite soups for a variety of reasons. For one thing, it’s quick – you can make this in 30 minutes or less. It’s super-healthy and perfect for Meatless Monday or anytime you want to trick the kids or your significant other to eat some veggies. It’s equally delicious hot or cold! So, if it’s chilly where you are, it makes a nice warmer-upper. If it’s 87 billion degrees outside, like it is here, it’s refreshing and nourishing at the same time. So, you can even make this in the summertime for a healthy light supper as a turn on vichyssoise!
Vegan Broccoli Vichyssoise (Broccoli Potato Soup)
- 2 Tbs. grapeseed or canola oil
- 1 leek, white and light green parts, sliced thin
- 4 cups (1 quart) vegetable broth (I used my store brand’s organic version)
- 2 potatoes (about 1 to 1 1/2 lbs russets or golds)
- 1 16 oz. package frozen broccoli (or 1 lb. of fresh broccoli)
- 1 cup unflavored soy milk or regular milk (1% is fine)
- salt & pepper
In a 4 or 5 quart sauce pot, heat the oil on medium. Add the sliced leeks, and sauté lightly until they’re soft.
Pour the vegetable broth into the pot and turn up the heat to medium-high.
Peel the potatoes, cut into roughly half-inch pieces, and add to the pot. If using fresh broccoli, cut off the lower, tough stems, and chop the rest of it coarsely. Add the fresh broccoli to the pot, as well. Cover, bring to a boil, and cook for about 5 minutes.
If using frozen broccoli, add it to the pot at this time, cover, and bring back to a boil.
Reduce heat to medium and allow to cook for another 10 minutes.
Add the milk to the pot, whip out your handy dandy hand blender, and puree until completely smooth. (You can carefully do this in a regular blender and then return the soup to the pot). Stir, and warm through.
Season with salt and pepper to taste. Serve with pita chips, crackers, or a nice crusty bread.
I make this soup all year round. Delicious hot or cold, and makes an elegant presentation for company, too!
Using soy milk makes this soup vegan. Make sure it’s UN-FLAVORED. If you prefer, you can absolutely use dairy milk – whole, 2% or 1% are all fine.
No leeks? Make it without. I won’t tell anyone. 😉