↑
  • Recipes by Type
    • Recipe Index (Search)
    • All Recipes
    • Restaurant Copycat Recipes
    • Recipes by Method>>>
      • 30-Minute Meals
      • Air Fryer
      • Instant Pot
      • Slow Cooker
      • Meal Prep Bowls
      • Sheet Pan Dinners
      • One Pot Recipes
      • Freezer-Friendly
      • Grilling & BBQ
      • Stir Fries
      • Pasta
    • Recipes by Diet>>>
      • Kid-Friendly
      • Gluten-Free
      • Low Carb
      • High Protein
      • Whole 30
    • Recipes by Protein>>>
      • Chicken
      • Beef
      • Seafood
      • Vegetarian
    • Recipes by Holiday>>>
      • Game Day
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Halloween
      • Thanksgiving
      • Christmas
    • Recipes by Season>>>
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Lunch
    • Dinner Ideas
    • Salads
    • Soups
    • Snacks
    • Side Dishes
    • Desserts
    • Dressings, Sauces & Spice Mixes
  • Resources
    • About Me
    • How to Meal Prep
    • Resource Guides
    • Contact Me
  • eBooks

The Girl on Bloor

Meal prep for busy people!

Start here Contact Privacy Policy
  • Recipes by Type
    • Recipe Index (Search)
    • All Recipes
    • Restaurant Copycat Recipes
    • Recipes by Method>>>
      • 30-Minute Meals
      • Air Fryer
      • Instant Pot
      • Slow Cooker
      • Meal Prep Bowls
      • Sheet Pan Dinners
      • One Pot Recipes
      • Freezer-Friendly
      • Grilling & BBQ
      • Stir Fries
      • Pasta
    • Recipes by Diet>>>
      • Kid-Friendly
      • Gluten-Free
      • Low Carb
      • High Protein
      • Whole 30
    • Recipes by Protein>>>
      • Chicken
      • Beef
      • Seafood
      • Vegetarian
    • Recipes by Holiday>>>
      • Game Day
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Halloween
      • Thanksgiving
      • Christmas
    • Recipes by Season>>>
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Lunch
    • Dinner Ideas
    • Salads
    • Soups
    • Snacks
    • Side Dishes
    • Desserts
    • Dressings, Sauces & Spice Mixes
  • Resources
    • About Me
    • How to Meal Prep
    • Resource Guides
    • Contact Me
  • eBooks
Home » Recipes » Soups » Green Goddess Vegan Broccoli Soup

Green Goddess Vegan Broccoli Soup

2/17/22

Jump to Recipe Pin Recipe

This Green Goddess Vegan Broccoli Soup is topped with kale chips and packed with leafy greens – you won't even notice it's dairy-free!

Green Goddess Vegan Broccoli Soup + Kale Chips

Ingredients and substitutions

  • Coconut oil – butter, olive oil or a neutral oil like grapeseed and sunflower oil are great alternatives to coconut oil.
  • Yellow onion – white onion, shallots or red onion will also work in this recipe.
  • Leek – spring onions or a mild sweet onion can be substituted for leeks. Leeks have a milder taste so you will want to use spring onions sparingly in comparison.
  • Garlic – fresh garlic minced is ideal but jarred minced garlic will also work.
  • Broccoli – take your pick between fresh or frozen broccoli.
  • Vegetable broth – you will want to use vegetable broth to keep this recipe vegan, but if you don’t have any on hand, use a vegetable bouillon cube.
  • Kale – kale is a main ingredient in this soup so you will want to make sure you have it on hand.
  • Flour – cornstarch can also be used instead of flour to thicken the soup.
  • Nondairy milk – I used almond milk but any non-dairy milk of your choice will work in this recipe.
  • Salt and pepper – to taste.
  • Red pepper flakes – red pepper flakes will add flavour and heat to the soup but you can leave it out if you have heat sensitivity.
  • Pumpkin seeds – to garnish.
  • Olive oil – or any other neutral cooking oil like avocado or grapeseed oil.
Green Goddess Vegan Broccoli Soup + Kale Chips

How to make this recipe

  1. Sauté the onions, leek and garlic.
  2. Whisk in the flower, non-dairy milk, salt and pepper.
  3. Stir in the vegetable broth and broccoli then simmer.
  4. Add in chopped kale and let the soup cool.
  5. Make the kale chips.
  6. Puree the soup.
  7. Serve with kale chips and enjoy!

Green Goddess Vegan Broccoli Soup + Kale Chips

How to make the kale chips

The kale chips provide the perfect finishing touch to this soup by adding a bit of crunch. They’re super easy to make and really healthy. Massage the kale in olive oil then bake them in the oven until crispy. You can even make a double batch – the kale chips are great for snacks!

Gain access to my free 4-week meal prep magic ebook!

Success! Now check your email to confirm your subscription - in order to take part in the challenge you MUST press that confirm button! Check your "other" folder if you don't see that confirmation email. In the meantime, add me to your contacts to ensure that you receive my Challenge emails 🙂

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit
Green Goddess Vegan Broccoli Soup + Kale Chips

Frequently Asked Questions

Is this recipe healthy?

This broccoli soup is super healthy with just 159 calories per bowl. It’s full of healthy nutrients thanks to all the fresh veggies, including the kale which is considered to be a superfood. Plus, it’s dairy-free and vegan!

How do I make soup creamy without using dairy?

I use non-dairy milk for this recipe and I find that the soup still turns out super creamy and delicious. You can use almond milk, coconut milk or any dairy-free milk of your choice. You won’t even notice the dairy is missing!

What can you serve with this broccoli soup?

This soup is great on its own but you could also serve it as a side dish with salads, sandwiches and wraps. Double up on the green goddess theme and serve it with a Green Goddess Grilled Cheese Sandwich!

Green Goddess Vegan Broccoli Soup + Kale Chips

Storing and reheating

You can store individual servings in mason jars or airtight containers in the fridge for up to three days. Make sure the soup has completely cooled before you put it in the fridge! You will want to store your soup without the pumpkin seeds and kale chips as it will lose its crunch. To store your kale chips, keep them in an airtight container for up to three days at room temperature.

When you're ready to enjoy your soup, take your individual serving and warm it in a pot on the stove or heat it in the microwave for 1-2 minutes. Top with roasted pumpkin seeds and any leftover kale chips and enjoy.

Freezing this soup

This green goddess vegan broccoli soup is freezer friendly for up to two months. Store your soup in individual servings in airtight containers, freezer bags or mason jars and keep them in the freezer once they've fully cooled down. When you're ready to enjoy your soup, transfer your frozen soup from the freezer to the fridge overnight to thaw. After the soup has thawed and you're ready to enjoy it, heat it on the stovetop or microwave for 1-2 minutes.

Green goddess broccoli soup

More vegan recipes

  • Creamy Coconut Carrot Ginger Soup
  • Slow Cooker Peanut Stew
  • Sheet Pan Buddha Bowls with Turmeric Tahini Dressing
  • Build Your Own Buddha Bowls

Meal prep tools for this recipe.

  • Grab some glass meal prep bowls if you plan on storing the leftovers in the fridge.
  • Freeze this recipe in glass microwave-safe bowls for up to 3 months.
  • These are the mason jars I use to store leftover soups.
  • Vitamix is the best blender on the market – definitely worthwhile if you're going to make smoothies and soups like this often!
Green Goddess Vegan Broccoli Soup + Kale Chips

Green Goddess Vegan Broccoli Soup

This Green Goddess Vegan Broccoli Soup is topped with kale chips and packed with leafy greens – you won't even notice it's dairy-free!
4.73 from 29 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 159kcal
Author: Taylor Stinson

Ingredients

  • 2 tbsp coconut oil
  • 1 small yellow onion diced
  • 1 leek cleaned and sliced
  • 2 cloves garlic minced
  • 1 head broccoli
  • 2 cups vegetable broth
  • 1 head of kale chopped and divided
  • 3 tbsp flour
  • 2 cups non dairy milk I used almond milk but coconut milk works too
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes
  • Pumpkin seeds for garnish

Kale chips

  • 2 cups kale chopped
  • 1 tbsp olive oil
  • Salt & pepper to taste

Instructions

  • Preheat oven to 400 F. Wash and chop kale, then dry thoroughly before tossing 2 cups of it with 1 tbsp olive oil, massaging oil into leaves and seasoning with salt before spreading onto a parchment-lined baking sheet. Set aside for now.
  • Melt coconut oil in a large pot on med-high heat. Saute onions, leek and garlic. Whisk in flour, then gradually add your non-dairy milk, salt and pepper, whisking until thickened.
  • Stir in vegetable broth, then add broccoli, bringing to a boil then simmering for 5 min until broccoli is tender.
  • Remove from heat, and stir in 2 cups of chopped kale, letting cool for about 15 min before pureeing vegetables in a blender (I used my Vitamix for this one!)
  • While waiting for the soup to cool, you can make your kale chips! Bake them in the preheated oven for 7-8 min, checking and flipping them every couple minutes so they don't burn. When they're crispy, remove them from the oven and set aside to top your soup with.
  • Puree your soup in a blender, then serve with pumpkin seeds and kale chips garnished on top. Enjoy!

Notes

Massage the kale chips with olive oil and salt beforehand.
Use any dairy-free milk like almond milk or coconut milk.
Store the soup in the fridge for up to 3 days then reheat on the stovetop or in the microwave.
Keep the leftover kale chips in an airtight glass container at room temperature.
Freeze this soup in mason jars, glass containers or Ziploc bags for up to 2 months. Thaw in the fridge overnight then reheat.

Nutrition

Calories: 159kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Sodium: 862mg | Potassium: 544mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4276IU | Vitamin C: 132mg | Calcium: 212mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!
This Green Goddess Vegan Broccoli Soup is topped with kale chips and packed with leafy greens – you won't even notice it's dairy-free! #vegan #broccolisoup #greengoddess This Green Goddess Vegan Broccoli Soup is topped with kale chips and packed with leafy greens – you won't even notice it's dairy-free! #vegan #broccolisoup #greengoddess This Green Goddess Vegan Broccoli Soup is topped with kale chips and packed with leafy greens – you won't even notice it's dairy-free! #vegan #broccolisoup #greengoddess This Green Goddess Vegan Broccoli Soup is topped with kale chips and packed with leafy greens – you won't even notice it's dairy-free! #vegan #broccolisoup #greengoddess

Previous article:
« Instant Pot Taco Soup (Vegetarian + Gluten Free!)
Next article:
Roasted Vegetable Flatbread »

About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Kimber D says

    January 23, 2019 at 20:04

    I omitted the kale chips and pumpkin seeds and added a dash of smoked paprika and a tablespoon of nutritional yeast and I was so tasty and rich. I will definitely keep this on hand for cold nights!!

    Reply
« Older Comments

Leave a Reply Cancel reply

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

Recipe Rating




Taylor Stinson

Oh hey there, welcome!!

I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

Most Popular

An overhead shot of 7 mason jars, each filled with a different smoothie.

The 7 Best Healthy Smoothies {Minimal Ingredients + Meal Prep Tips}

Leftover Turkey Recipes

25 Leftover Turkey Recipes To Get Excited About!

Copycat Oven-Baked Starbucks Egg Bites

Copycat Oven-Baked Starbucks Egg Bites

Korean Chicken Meal Prep Bowls

Korean Inspired Chicken Meal Prep Bowls

Delicious Chicken Thigh Marinades in 5 ziploc bags

Delicious Chicken Thigh Marinades {5 Ways}

Philly Cheesesteak Stuffed Peppers

Easiest Philly Cheesesteak Stuffed Peppers

Gain access to my FREE five day meal prep challenge + bonus resources when you sign up.

learn how to meal prep by subscribing to our newsletter!

There was an error submitting your subscription. Please try again.

Amazing Summer Recipes

No Cook Shrimp Salad

Shrimp Salad {No Cook Dinner Idea}

Five freezer bags with marinated salmon filets, labelled "Teriyaki", "Chili Lime", "Maple Dijon", "Lemon Garlic" and "Plain".

Easiest Baked Salmon Recipe + 5 Marinades!

Starbucks Iced Peach Green Tea Lemonade

Starbucks Iced Peach Green Tea Lemonade

Easy Steak Gorgonzola Flatbread

Grilled Steak Gorgonzola Flatbread

A plate with hasselback caprese chicken with a side salad.

Hasselback Baked Caprese Chicken

Instant Pot Bruschetta Chicken Pasta

Instant Pot Bruschetta Chicken Pasta

Copyright ©2022, The Girl on Bloor. All Rights Reserved.
Design by Pixel Me Designs

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites
Learn how to meal prep...the FAST way!
Download my dinner prep cheatsheet so you can prep ingredients in 1 hour each week. That way, dinner comes together in just 15-20 minutes each night!
YOUR NAME:
YOUR EMAIL: