If you are looking for some super tasty ways to get more broccoli in your system, this comforting homemade soup is the way my friends.
It’s Like Broccoli Cheese Soup & Potato Soup Got Married!
Creamy cashews and nutritional yeast blended together with golden potatoes and homemade veggie stock give this soup that super rich, cheesy creaminess without the addition of any cream or dairy at all. It’s:
This is definitely the time to bring out your powerful blender, totally worth the clean up as the silky texture you’ll achieve is pure perfection.
Creamiest Broccoli and Potato Soup Ever!
- Feel free to use leeks in place of the onions for the ultimate potato leek soup. My recipes usually change depending on what’s in the pantry. Crispy smoked tempeh bits add a nice salty crunch to the final dish so sprinkle some of those on top if you have them.
- This is a super easy recipe that also makes fabulous leftovers. No need to soak the cashews in advance, the boiling process will get them perfectly soft to be blended in the creamiest of soups.
- I’ve also experimented making this potato soup with a mix of cauliflower florets and tough it was good this version is the best. If you want to use up some cauliflower just make this amazing lemony cauliflower soup instead.
P.S. If you try this recipe please report back, snap a photo and tag me with #VeggieSociety on Insta, it totally makes my day! ~ Florentina Xo’s
How to Make Vegan Broccoli Potato Soup
Vegan Broccoli Potato Soup
- 1/2 yellow onion (or 1/2 leek) -chopped
- 4 cloves garlic -minced
- 2 lb golden potatoes (scrubbed, rinsed & diced)
- 1 large carrot -diced
- 1 celery stick -chopped
- 1 cup raw cashews
- 7-8 cups vegetable stock (low sodium)
- 5-6 tbsp nutritional yeast
- 1 lb broccoli florets
- 1 pinch sea salt (to taste)
- 1 pinch red pepper flakes
- 1/3 cup fresh chives -snipped for garnish
- 1/2 tsp turmeric (optional)
- Preheat a heavy stock up over medium low heat and sauté the onion in a splash of water (or a drizzle of olive oil) until translucent.
- Add the sea salt, pepper flakes, celery and carrots and give everything a nice toss. Cover with a lid and sweat a few more minutes until the carrots begin to soften.
- Add the garlic, potatoes, cashews and vegetable stock and bring everything to a simmer. Stir in the nutritional yeast, cover with a lid and cook 20 minutes or until the potatoes and cashews have softened.
- Transfer the soup to a powerful mixer and carefully purée until silky smooth. ( the Vitamix did an exponentially better job at this than my immersion blender).
- Transfer the creamy soup back to the pot and bring to a simmer again. Add the broccoli florets, cover with a lid and cook a few more minutes until the broccoli is softened to your liking. Take good care not to overcook it, 3 to 5 minutes should yield that perfect al dente texture. Alternatively you can steam the broccoli separately while your soup is cooking.
- Taste and adjust seasoning with the sea salt. Add more vegetable stock at this point to thin out the soup if you prefer.
- Serve hot with extra red pepper flakes and the fresh chives.
- After experimenting a few times with this soup I came to the conclusion that there is no need to soak the cashews in advance. By boiling them in the soup they will become soft and easy to blend in a powerful blender.
- I adapted the original recipe to yield a larger batch as the only complaint about this soup has been that the portions were too small and people didn't have any leftovers. Problem solved!