This easy Vegan Broccoli Soup is creamy, delicious, and perfect for warming you up on cool nights. Chock full of healthy vegetables and protein, this lighter version of the comfort classic is sure to satisfy. Perfect for kids and anyone who needs a little extra help getting their veggies.
Start by prepping your vegetables. Peel and dice the onion and garlic. Trim and dice the celery. Shred or chop the carrots. Peel and cube the potatoes. Roughly chop the broccoli (Including the stems).
Heat a large soup pot over medium heat. Add the onions, celery, carrots, salt, and oregano. Cook, stirring occasionally, for about 3 minutes or until the veggies start to soften. Add the garlic and cook for one minute more. (Careful--garlic burns easily).
Next add the veggie broth, soy milk, potatoes, broccoli, and drained chickpeas. Stir to combine. Turn up the heat to medium-high and bring to a low boil. Cook for about 10 minutes, or until the potatoes are fork-tender.
Use an immersion blender to blend the soup. You can blend until it's completely smooth or leave some chunkiness.
Add the nutritional yeast, lemon juice, and nutmeg. Stir to combine.
Serve and enjoy right away garnished with fresh-cracked Black Pepper, Vegan Bacon Bits, and Vegan Sour Cream.