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Vegan Broccoli Potato Soup – Creamy Dairy-Free Comfort You’ll Crave

vegan-broccoli-potato-soup
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Soaked cashews and nutritional yeast blended with golden potatoes and vegetable stock create a rich, creamy vegan broccoli potato soup with no dairy needed. Pure comfort in a bowl!

Ingredients

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  • 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

1. Preheat a heavy stock pot over medium-low heat and sauté the chopped onion in a splash of water (or a drizzle of olive oil) until translucent.

2. Add sea salt, red pepper flakes, chopped celery, and carrots. Toss well, cover with a lid, and sweat a few more minutes until the carrots begin to soften.

3. Add garlic, diced potatoes, cashews, and vegetable stock. Bring to a simmer.

4. Stir in the nutritional yeast, cover with a lid, and simmer for 20 minutes or until the potatoes and cashews are soft.

5. Transfer the soup to a powerful blender and purée until silky smooth. Use caution while blending hot liquids.

6. Return the creamy soup to the pot and bring back to a simmer.

7. Add broccoli florets, cover with a lid, and cook for 3–5 minutes until the broccoli is al dente. Do not overcook.

8. Taste and adjust seasoning with more sea salt if needed. Add additional vegetable stock to thin the soup, if desired.

9. Serve hot, garnished with fresh chives and extra red pepper flakes.

Notes

No need to soak the cashews — boiling them in the soup softens them for blending.

For best texture, avoid overcooking the broccoli.

Recipe adapted to yield a larger batch — perfect for leftovers or meal prep.

Nutrition

Find it online: https://paulakitchen.com/vegan-broccoli-potato-soup/