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Dairy-free Broccoli Soup Recipe

Our Broccoli Soup tastes creamy but dairy-free and doesn't use any dairy alternatives. How? We add a floury potato and boil it down to give the soup texture but keep the fat content low. 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Lunch, Soups & Salads
Cuisine: American, British
Servings: 4 servings


  • 1 medium potato king edward or desiree is best, cubed
  • 1 kilo broccoli frozen
  • 2 cubes vegetable stock
  • 500 ml water
  • 3 spring onions cleaned and diced
  • 1 tablespoon olive oil
  • blender


  • In a large pot, heat the olive oil on low.
  • Add the spring onion and soften for about 5 minutes.
  • Add the potato (no need to skin it - just dice or cube and toss it in)
  • Add frozen broccoli straight from the freezer - no need to thaw.
  • Add about 500 ml water. Just enough to barely cover the vegetables.
  • Pop a lid on the pan and bring the heat up to high.
  • Make sure the soup doesn't boil over and leave on medium - high heat for about 20 minutes until the vegetables are mushy.
  • Stir the two stock cubes into the soup.
  • Pour into a blender or using a stick blender, puree the soup until smooth.
  • Season to taste.
  • Serve as is or you can dress this up by adding a slice of garlic toast, a swirl of garlic oil or a small dollop of sour cream.