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!
How to make this recipe
While oven is preheating, 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.
Melt coconut oil in a large pot. Saute onions, leek and garlic. Whisk in flour, then gradually add your non-dairy milk, salt and pepper.
Stir in vegetable broth, then add broccoli. Cook until broccoli is tender.
Remove from heat and stir in 2 cups of chopped kale. Let cool for about 15 min before pureeing vegetables in a blender.
While waiting for the soup to cool, you can make your kale chips! Bake them in the preheated oven flipping them every couple minutes so they don't burn. Remove when crispy.
Puree your soup in a blender, then serve with pumpkin seeds and kale chips garnished on top. Serve and enjoy!
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)
- Kale – kale is a main ingredient in this recipe so you will want to make sure you have it on hand.
- Olive oil – any neutral oil like avocado oil, grapeseed oil or sunflower oil can be used instead of olive oil.
- Salt & pepper (to taste)
Storing and reheating
To store your leftover soup, put individual servings in mason jars or airtight containers and keep in the fridge after it has cooled down. This vegan broccoli soup will last in the fridge for up to three days. 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 recipe
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.
More vegan recipes
- Slow cooker peanut stew
- Sheet pan Buddha bowls with turmeric tahini dressing
- Build your own Buddha bowl
Meal prep tools
- Grab some glass meal prep bowls if you plan on storing the leftovers
- Freeze this recipe in glass microwave-safe bowls 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
- 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
- 2 cups kale chopped
- 1 tbsp olive oil
- Salt & pepper to taste
- 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!