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!
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.
How to make this recipe
- Sauté the onions, leek and garlic.
- Whisk in the flower, non-dairy milk, salt and pepper.
- Stir in the vegetable broth and broccoli then simmer.
- Add in chopped kale and let the soup cool.
- Make the kale chips.
- Puree the soup.
- Serve with kale chips and enjoy!
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!
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Frequently Asked Questions
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!
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!
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!
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.
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
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!
Comments & Reviews
Nicole Busse says
I’ve made this soup several times (and love it!) but I’m just now wondering if the kale you put IN the soup is raw or oven-roasted? I usually roast it.
Taylor Stinson says
I’m so happy you love it Nicole!!! 🙂 I don’t usually roast it ahead of time but that’s a great idea!!
Amelia says
I made this soup for dinner tonight and it was great! I had small heads of broccoli so I used two to make sure the flavor would come through. It tastes really fresh and is very filling. My non-vegan roommate loved it as well.
Kathryn says
YUM! I made this for lunch on my “snow” day today and it was delicious. My blender sucks, and when I went to hit it with my immersion blender, it died instantly :’( so my came out a bit… rustic (chunky). But it was still so, so good! I used red pepper flakes and topped it with parmesan cheese. Can’t wait for the left overs for tomorrow’s lunch!
Jamie says
I just made this and threw it in the crockpot all day on low. It was so good!
Taylor Stinson says
Yay! So happy to hear that Jamie! 🙂
Taylor Stinson says
Yay! I’m so happy to hear that Jamie, that’s awesome to know you can make this in the slow cooker!
Kayla says
Looking for the nutritional information, am I missing it?
Corrine says
I love this recipe! Do you have the nutritional value for it?
Thanks!
Lizzy says
Just made this recipe and I’m in love! Always a proud moment when yours turns out like the original pictures. It’s reminiscent of a pureed asparagus soup my grandmother use to make. I might try it again with other green veggies. Thanks for the recipe!
Sandra says
I needed to eat something healthy after a long vacation in France, where I ate way too much bread and wine, so I made this last night. When I skimmed the recipe, I thought it sounded small, so I doubled the recipe and now I have a huge amount of this green goddess soup. I thought it was good, but since I have so much of this, I wish there was more depth or complexity of flavors. The texture is very nice though, very smooth and velvety. Mine also turned out a very bright, pretty green so I was happy with that as well. Thanks for sharing!
Melanie says
Hi Taylor! I made this soup today and found that it was lacking a bit of flavor and also looked like a lighter, less saturated green than your photos. I’m wondering if you think the problem may be that I did not use enough broccoli? Since the recipe says 1 head, I used a head that was about 7 inches in diameter. Would love your thoughts!
Taylor Stinson says
Hi Melanie! I’m so sorry that this didn’t turn out for you! I’m not sure what the problem could be. Did you add the leeks, garlic and kale? I got a very vibrant green colour from the broccoli-kale combo. Sometimes I find adding a bit more salt fixes the problem in terms of lacking flavour, or you could always a bit of (vegan/non-vegan) cheese or nutritional yeast to bring a bit more savoury flavour. I would assume the head of broccoli you used was enough so I’m very sorry you were disappointed!
Nicole Busse says
I just made this soup and it’s awesome! SO flavorful and I just feel good putting it in my body 🙂
Taylor Stinson says
Yay!!! I’m so happy to hear that Nicole! 🙂 This one’s one of my favourites!