• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Diet Type
  • Dinner
  • About
    • Contact

Sunglow Kitchen logo

menu icon
go to homepage
  • Recipes
  • Diet Type
  • Dinner
  • About
  • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Diet Type
    • Dinner
    • About
    • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Dairy-Free Recipes

    Published: Mar 3, 2022 · Modified: Jan 18, 2023 by Petranka · This post may contain affiliate links.

    Broccoli Pea Soup (Dairy-free)

    Jump to Recipe Print Recipe
    A collage of photos of broccoli soup with text overlay "Healthy Broccoli Pea Soup". A photo of broccoli soup with text overlay "Healthy Broccoli Pea Soup".

    This Broccoli Pea Soup is a healthy and nourishing recipe that comes together in 20 minutes! It's a delicious way to eat more greens and is made with 8 ingredients!

    Broccoli pea soup served in a blue bowl, topped with peas, coconut milk, and fresh basil leaves.

    This recipe was updated on 03/03/2022 to include better content.

    If you're craving something light and fresh but still comforting, look no further than this Broccoli Pea Soup!

    It's made in 1 pot and is packed with 4 different vegetables. This soup is so incredibly creamy, you'll never guess that it's vegan!

    Looking for more cozy soup ideas? You'll love my  Oyster Mushroom Soup, Mediterranean Tomato Soup with Feta, and Dairy-free Potato Leek Soup.

    Jump to:
    • Ingredients and notes
    • How to make broccoli pea soup
    • Expert Tips
    • FAQ
    • Serving suggestions
    • Storage tips
    • More Healthy Soup Recipes
    • 📖 Recipe

    Ingredients and notes

    Gathered ingredients for making broccoli pea soup.
    • Coconut milk: It's optional, but I think it makes this soup creamier. If you don't have full-fat coconut milk on hand you can use another dairy-free creamer such as oat or soy.
    • Olive oil: Any oil will work here. You can use coconut oil, canola oil, sunflower oil, etc.
    • Parsley: You can add any fresh herbs you like. Think, mint, basil, cilanatro, etc.
    • Potatoes: If you don't want to use potatoes, you can use more broccoli instead.
    • The chickpeas are only if you want to prepare our pan-fried chickpeas that act as croutons when served on top.

    How to make broccoli pea soup

    Step 1

    Start by sauteeing onion and celery in olive oil for 3-4 minutes. Then, add garlic and potatoes and cook for 1-2 minutes, or until fragrant.

    Sauteeing onion, celery, garlic, and potatoes in a white Dutch oven.

    Step 2

    Next, add vegetable broth, salt, black pepper and bring to a boil. Simmer for 10 minutes, then add the broccoli and cook for another 10 minutes.

    Add the peas in the last few minutes and cook until all of the vegetables are soft.

    Step 3

    Add parsley and blend the soup until creamy. Then, add coconut milk or another creamer of choice (optional). Finish with lemon juice if desired!

    Stirring the vegetable soup with a wooden spoon from a Dutch oven.
    Stirring coconut milk into broccoli soup with a wooden spoon.

    Expert Tips

    • If you're going to use potatoes, use starchy potatoes like Yukon Gold or Russet. They'll make for a creamier soup because they release more starch as they cook.
    • Add the different vegetables at the right stages. It may be tempting to dump everything in and cook it straight away, but this will impact both the color and the flavor.
    • Don't overcook the soup. Simmer just until the vegetables are soft, then remove from the heat. If you cook it for longer you'll lose the vibrant color.
    • Taste and adjust as you go. With a soup like this it's easy to end with a bland and tasteless result, so make sure add more seasoning when it's needed. Salt, black pepper, lemon juice, and fresh herbs can all elevate your meal.
    • Use the stem of the broccoli as well. There is no need to waste it! You can peel it, chop it and add it to the soup as well.
    • Use the right blender. You can use an immersion blender for a quicker and easier blending, OR a standard blender if you want your soup to be creamy and smooth.

    FAQ

    How do you thicken Broccoli Soup?

    You can thicken it by using cornstarch or flour slurry. To make it, mix 2 tablespoons of either cornstarch or flour with 4 tablespoons of cold water. Add to the pot and stir.

    Can I make this soup with frozen broccoli?

    Yes, frozen broccoli is a great alternative because you don't have to wash and chop it, which makes this recipe even easier.

    How long will it last?

    This soup is great for meal prep because it keeps for 4-5 days in the fridge.

    Can you freeze it?

    Yes! You can freeze it in an air-tight container for 3 months (and sometimes longer). Let it thaw overnight before reheating.

    A blue bowl filled with broccoli soup topped with peas, basil and coconut milk, next to a plate of bread.

    Serving suggestions

    Try serving this Broccoli Pea Soup with:

    • Provolone Grilled Cheese
    • Coconut Basmati Rice
    • Crusty Bread
    • Homemade Foccacia
    • Pan-fried chickpeas
    • Roasted Brussels Sprouts
    • and even pita chips!

    Storage tips

    • Fridge: Let soup cool to room temperature. Transfer to a container with a lid. Store in the fridge for up to 5 days.
    • Freezer: Let soup cool to room temperature. Transfer to a freezer-safe container with a lid. Freeze for up to 3 months. Let thaw overnight in the fridge before serving.
    Two bowls of green soup, topped with basil, coconut milk and black pepper.

    More Healthy Soup Recipes

    Mediterranean Tomato Soup with Feta

    Roasted Garlic Cauliflower Soup

    Dairy-free Potato Leek Soup

    Sweet Potato Soup

    Wild Rice Mushroom Soup

    Golden Noodle Soup

    📖 Recipe

    Broccoli pea soup served in a blue bowl, topped with peas, coconut milk and fresh basil leaves.

    Broccoli Pea Soup Recipe

    This Broccoli Pea Soup is a healthy and nourishing recipe that comes together in 20 minutes! It's a delicious way to eat more greens and is made with 8 ingredients only!
    5 from 1 vote
    Print Pin Rate
    Course: Entree, Side Dish
    Cuisine: Gluten-free, Vegan
    Keyword: easy, fall, green vegetables, healthy soup, spring, Summer
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6
    Author: Petranka
    Prevent your screen from going dark

    Equipment

    • Stovetop

    Ingredients

    • 1 medium white onion, chopped
    • 2 celery sticks, chopped chopped
    • 2-3 cloves of garlic, minced
    • 2 cups potatoes, roughly chopped (2 medium potatoes)
    • 3 cups broccoli, chopped into florets (you can use the stem as well, peel and chop it)
    • 1 cup frozen peas
    • 3-4 cups vegetable broth or water
    • ½ teaspoon pink salt
    • Freshly crakced black pepper, to taste
    • ½ cup parsley, chopped (or another herb of choice, such as basil, mint, or cilantro)
    • 1 cup full-fat coconut milk, from a can (optional; or another creamer of choice such as soy or oat cream)

    Instructions

    • To a medium-sized pot, heat olive oil over medium heat. Once hot, add onion and celery and saute for 7-8 minutes.
    • Next, add the potatoes and garlic and continue cooking for 2-3 minutes, or until the garlic is fragrant and you can smell it.
    • Add vegetable broth, salt, black pepper, and stir. Bring to a boil and simmer on medium heat for 10 minutes.
    • Add broccoli and continue cooking for 7-10 more minutes. Then, add frozen peas and simmer for 3 minutes. When all of the vegetables are soft, remove from the heat and add the parsley or any fresh herbs of choice.
    • Using an immersion blender, blend the soup until creamy and smooth. (If are using a standard blender it's important to let the soup cool a bit before transferring it. Don't fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape).
    • Add this point, you can taste and adjust the seasoning, and the thickens of the soup if needed. If it's too thick, add more vegetable broth, one cup at a time, until you reach the desired consistency.
    • Serve with lemon juice if desired!

    Notes

    Storage
    Fridge: Let soup cool to room temperature. Transfer to a container and cover with a lid. Store in the fridge for up to 5 days.
    Freezer: Let soup cool to room temperature. Transfer to a freezer-safe container and cover with a lid. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
    To reheat
    Stovetop: Add soup to a pot and heat over medium heat for 5 minutes or until warm. Add a splash of water if it's soo thick.
    Microwave: Transfer soup to a bowl and microwave for 1-2 minutes or until warm.
    *Nutrition information is a rough estimate calculated without optional ingredients.

    Nutrition

    Calories: 205kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Dairy-Free Recipes

    • Easy Hummus without Garlic
    • Creamy Oyster Mushroom Soup with Thyme
    • Super Crispy Fried Silken Tofu (Vegan)
    • First Watch Kale Tonic Recipe (5 minutes)

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

       Hi, I'm Petranka!  

    A photo of Petranka in a white floral dress.

    Sunglow Kitchen is a food blog about delicious vegan and vegetarian recipes. We share easy-to-make and budget-friendly meal ideas that anyone can make at home! Cooking is a BIG passion of mine and I am excited to show you how simple it can be! More about me...

    Popular Recipes

    • Carrot Cake Frosting Without Cream Cheese
    • 3 Easy Avocado Smoothie Recipes
    • Air Fryer Roasted Pecans
    • Orzo Mac and Cheese

    Veganuary Recipes

    • Easy Tofu Fajitas Recipe
    • BEST Vegan Mac and Cheese without Cashews
    • Vegan White Sauce Pizza with Spinach and Artichoke
    • Air Fryer Beyond Burger (10 minutes!)

    Footer

    Top Budget-friendly recipes

    • Easy Hummus without Garlic
    • Oat Milk Béchamel (Vegan White Sauce)
    • Easy Overnight Oats without Yogurt (4 Ingredients!)
    • Cornbread without Buttermilk (Dairy-free)
    • Easy Eggless Cinnamon Rolls (Vegan-Friendly)
    • Oat Milk Eggnog (Vegan or Traditional)

    Legal & Contact

    • About Us
    • Contact
    • Privacy Policy
    • Subscribe to our newsletter and receive a free eBook!

    Follow

    • Pinterest
    • Instagram
    • Facebook
    • YouTube

    Copyright © 2023 Sunglow Kitchen. All Rights Reserved.