“Buddha’s Broccoli Soup”

Please Share The Urban Herbivore

Nothing says fall like a hot bowl of soup. Root vegetables add depth of flavor to this broccoli delight. In this recipe Yukon Gold Potatoes are used as a thickening agent, instead of flour. They add a buttery smooth texture to the soup once blended. So Zen! Your belly will be full and relaxed, just like Buddha’s!

Please Share The Urban Herbivore
  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h


  • 3 tbsp. Water or Veggie Broth for sauteing - add more if needed to prevent sticking
  • 1 Medium Onion - Chopped
  • 3 Large Yukon Gold Potatoes - Peeled and Chopped
  • 2 Medium Carrots - Peeled and Chopped
  • 2 Ribs of Celery - chopped
  • 1 L Vegetable Broth
  • 1 Head of Broccoli cut into florettes
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Pepper
  • 1 tsp. Garlic Powder
  • 2 c Coconut or Oat Milk - room temperature


  • Saute onions, carrots, and celery in water or broth until onions are translucent, add remaining veggie broth and potatoes. Bring to a boil and let cook for 5 minutes. Add the broccoli and spices. Cook until broccoli is done and still bright green, then add the coconut or oat milk and heat through. Blend with a submersion blender until smooth. This soup freezes well and actually tastes better once it is frozen and reheated. Garnish with a few nuts or seeds.

Tamara A. Rager



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  • Sorry I have not been posting much lately. I hope you are doing well.

Big changes are going on around here and I have been so busy I’ve just had to stay off-line. This evening I made a quick meal with roasted corn, pinto beans, green pepper, red onion, tomatoes, spinach, lime juice, and avocado.
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