Vegan Creamy Broccoli & Potato Soup

This creamy broccoli, spinach and potato soup is hearty, nourishing, and topped with pesto sour cream. A cosy, plant-based dinner for winter nights.

Looking for more plant-based protein rich meals? These are some of my favourites:

• Tofu Shawarma
• Marry Me Tofu
• Best Vegan Cheeseburger
• Giant Rainbow Rice Paper Roll
• Crispy Tofu with Creamy Dill Sauce
• Panini Vegan Meatball Sub 
• Creamy Chopped Vegan Chicken Sandwich
• Butter Chicken (Marinated Tofu)
• Beetroot and Red Lentil Dhal 

One of my friends gave me the base recipe for this soup, they had been sick and needed some greens to replenish their immunity and this soup ticked all the boxes. I added some cannellini beans and hemp hearts to up the protein, but the idea to add pesto and sour cream is from Francesca who I met at the dog park. See? It helps to go out of your comfort zone to make friends – you might just score a soup recipe like this one!

I love this soup because it’s both comforting and nourishing — the kind of meal that makes you feel good from the inside out. The combination of broccoli, spinach, and potatoes creates a creamy, velvety base that feels hearty but not heavy. Adding cannellini beans and hemp hearts gives the soup a protein boost, making it more filling than your average veggie soup. It’s a complete meal in a bowl, packed with fibre, vitamins, and minerals.

I also love how quick it is to prepare. With just 10 minutes of chopping and 25 minutes of cooking, dinner is ready in no time. That ease makes it perfect for busy weeknights when you still want something homemade and wholesome. The pesto sour cream swirl is what takes this soup over the top. It adds a bright, herby flavour that cuts through the creaminess and makes every spoonful more exciting. Plus, serving it with garlic bread or crusty bread turns it into a true comfort meal. It’s also versatile and freezer-friendly, so you can batch cook it and enjoy later. Perfect!

Main Ingredients & Why We Use Them

• Broccoli – Packed with fibre and vitamin C, it gives the soup its green colour and earthy flavour.
• Spinach – Adds extra nutrients, including iron and antioxidants, while blending smoothly into the soup.
• Potatoes – Provide creaminess and body without needing much added cream.
• Onion & Garlic – The flavour base that makes the soup aromatic and savoury.
• Cannellini Beans – Add plant protein and a subtle creaminess.
• Hemp Hearts – Rich in omega-3s, protein, and healthy fats for an extra nutrient boost.
• Vegetable Stock – The liquid base that ties everything together.
• Vegan Cream – Optional for extra richness and silkiness.
• Butter (or vegan butter) – Used to sauté the aromatics and deepen the flavour.
• Salt & Black Pepper – Essential seasonings to balance and enhance the taste.
• Brown Sugar – Not pictured but necessary to add a hint of sweetness
• Pesto – Rich, nutty, and packed with flavour
• Sour Cream – Creamy, tangy, and the perfect dairy-free alternative.

Broccoli & Potato Soup Ingredients

How to Make It

Making this soup is easy and low-stress. Simply sauté onion and garlic in butter until fragrant, then simmer broccoli, potatoes, and stock until tender. Stir in spinach, beans, and hemp hearts, then blend everything until smooth and creamy. Add vegan cream for extra richness, ladle into bowls, and finish with a swirl of pesto sour cream. Serve hot with crusty bread.

Variations and Substitutes

You can swap hemp hearts for sunflower seeds, cashews, or even pumpkin seeds if you don’t have them on hand. Cannellini beans can be replaced with chickpeas or butter beans. For a nut-free topping, try a swirl of coconut yoghurt instead of pesto sour cream. You could also add extra veggies like zucchini or peas for variety.

Equipment

A large soup pot is all you need to cook the base of this soup. An immersion blender makes it easy to blend everything directly in the pot, but a high-speed blender will give you the smoothest finish if you prefer. Just make sure it’s not too hot when you’re blending – be sure to blend in batches and allow the steam to escape safely.

How to Serve It

Serve the soup hot in bowls with a generous swirl of pesto sour cream on top. Garlic bread, sourdough, or any crusty bread is the perfect side for dipping. For extra protein, you could also top it with roasted chickpeas or toasted seeds.

How to Store It

Store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes beautifully — portion it into freezer-safe containers and freeze for up to 2 months. Reheat gently on the stove, adding a splash of water or stock to loosen if needed.

How to Make It

Vegan Protein Creamy Broccoli & Spinach Soup

This creamy broccoli, spinach and potato soup is hearty, nourishing, and topped with pesto sour cream. A cosy, plant-based dinner for winter nights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American, Australian

Servings 4 people

Ingredients

  

1x2x3x

• 2 medium broccoli heads about 500 g, chopped into florets
• 1 medium bag baby spinach about 100 g
• 2 medium potatoes about 350 g, peeled and diced
• 1 medium onion chopped
• 2 garlic cloves minced
• 1 cup cooked cannellini beans drained & rinsed
• ½ cup hemp seed hearts
• 4 cups vegetable stock
• ½ cup vegan cream
• 1 tablespoon butter for sautéing
• salt and black pepper to taste

To Serve

• basil macadamia pesto
• vegan sour cream
• garlic bread

Instructions

 

Cook the base

• Heat butter in a large pot over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant.

Simmer veggies

• Add broccoli, potatoes, and vegetable stock. Bring to a boil, then reduce heat, cover and simmer 15–20 minutes until potatoes are tender.

Add spinach + protein

• Stir in spinach, white beans, hemp hearts, salt and pepper. Cook 2 minutes until spinach wilts.

Blend

• Use a blender or immersion blender to puree until smooth and creamy (or carefully blend in batches). Add cream if using.

Finish & serve

• Ladle into bowls and swirl with pesto sour cream if desired. Serve hot with garlic bread.

Keyword healthy, soup

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