Ultra-Creamy, Comforting, and Completely Dairy-Free
This vegan broccoli potato soup is wonderfully creamy thanks to blended cashews, golden potatoes, and savory nutritional yeast — no dairy needed. Each spoonful feels silky, rich, and deeply comforting, with tender broccoli florets adding freshness and texture. It’s cozy enough for cold evenings yet packed with nourishing ingredients that make every bowl feel wholesome and satisfying. Made in one pot with simple, plant-based staples, this soup is a warm hug in a bowl that comes together beautifully for family dinners or meal prep.
PrintVegan Broccoli Potato Soup
Creamy vegan broccoli potato soup made with cashews, potatoes, and nutritional yeast for a silky dairy-free finish.
Ingredients
1/2 onion or leek
4 garlic cloves
2 lb potatoes
1 carrot
1 celery stalk
1 cup cashews
7–8 cups vegetable stock
5–6 tbsp nutritional yeast
1 lb broccoli florets
Salt and red pepper flakes
1/3 cup chives
1/2 tsp turmeric
Instructions
1. Sauté onion until translucent.
2. Add salt, pepper flakes, carrots, and celery; cook 3 minutes.
3. Add garlic, potatoes, cashews, and broth.
4. Stir in nutritional yeast; simmer 20 minutes.
5. Blend soup until silky smooth.
6. Return to pot and add broccoli; cook 3–5 minutes.
7. Season to taste and serve with chives.
Notes
No need to soak cashews.
Blend in batches if needed.
Soup freezes well up to 2 months.
Preparation Time
Preparation: 10 minutes
Cooking: 35 minutes
Total Time: 45 minutes
Servings: 8 people
Ingredients
½ yellow onion or ½ leek, chopped
4 garlic cloves, minced
2 lb golden potatoes, scrubbed and diced
1 large carrot, diced
1 celery stalk, chopped
1 cup raw cashews
7–8 cups vegetable stock, low sodium
5–6 tbsp nutritional yeast
1 lb broccoli florets
Pinch sea salt, to taste
Pinch red pepper flakes
⅓ cup fresh chives, snipped (for garnish)
½ tsp turmeric (optional)
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large heavy pot
Sharp knife
Cutting board
High-speed blender
Measuring cups and spoons
Ladle
Wooden spoon
Preparation Steps (Beginner-Friendly)
- Warm a large pot over medium-low heat. Sauté the chopped onion in a splash of water or a drizzle of oil for 2–3 minutes until translucent.
- Add sea salt, red pepper flakes, carrots, and celery. Cover and cook 3 minutes until the veggies begin to soften.
- Stir in the garlic, potatoes, cashews, and vegetable stock.
- Add nutritional yeast and bring the mixture to a steady simmer. Cover and cook 20 minutes until potatoes and cashews are soft.
- Carefully transfer the soup to a high-speed blender and blend until silky smooth. ✨
- Pour the creamy base back into the pot and return to a low simmer.
- Add broccoli florets, cover, and cook 3–5 minutes until crisp-tender.
- Taste and adjust seasoning. Thin with extra broth if desired.
- Serve hot with more red pepper flakes and fresh chives. 😊
Chef’s Tips
No need to soak cashews — simmering softens them perfectly.
Blend in batches if using a smaller blender.
Add a handful of spinach for extra nutrients.
Keep leftovers refrigerated up to 4 days; it freezes beautifully for 2 months.
Nutrition Information
Serving: 1
Calories: 201 kcal
Protein: 10 g
Carbs: 27 g
Fat: 8 g
Fiber: 6 g
Sugar: 3 g
Note: These values are estimated using online tools and may vary depending on the ingredients used. Consult a nutritionist for precise guidance.