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Creamy Vegan Broccoli Potato Soup - Cheesy, WFPB Oil Free
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Vegan Broccoli Potato Soup

Soaked cashews and nutritional yeast blended together with golden potatoes and homemade veggie stock give this soup that super rich creaminess without the addition of any cream or dairy at all. Pure magic!
Course Soup
Cuisine American
Keyword Broccoli and Potato Soup, plant based, potato soup, vegan,
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Calories 201kcal
Author Florentina

Ingredients

  • 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)

Instructions

  • 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. 

Video

Notes

  • 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! 

Nutrition

Calories: 201kcal | Carbohydrates: 27g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 893mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1700IU | Vitamin C: 66mg | Calcium: 82mg | Iron: 6mg