Vegan Creamy Broccoli Soup

April 1, 2020

This vegan creamy broccoli soup is made with tons of veggies, and is made creamy with cashew nuts, almond milk and nutritional yeast! An easy and healthy recipe that is great for lunch or a light dinner!

Serves: 6

Prep time: 10 minutes

Cook time: 30 minutes


  • 1 tablespoon olive oil
  • 1 Courgette, chopped
  • 2 carrots, chopped 
  • 1 white onion , finely chopped
  • 2 garlic cloves, finely chopped
  • 1 broccoli head (around 300g)
  • 1/2 cup raw cashews (roughly chopped)
  • 2 cups vegetable stock
  • 1 cups of water
  • 1 cup of almond milk
  • 1 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 tablespoon paprika
  • Salt and pepper to taste


  1. Heat the olive oil in a large pan. Once hot add the onion, courgette, carrots and garlic. Cook until onion is soft (around 10 minutes)
  2. Add the broccoli, cashews, vegetable stock, and water. Bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer for 20 minutes until the broccoli is soft.
  3. Stir in the almond milk, nutritional yeast, lemon juice, and paprika
  4. Transfer mixture to a bowl and using a hand-held blender, blend until smooth
  5. Season with salt and pepper
  6. To serve, top with chilli flakes and garnish with steamed broccoli florets

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