Creamy Vegan Broccoli Potato Soup

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Created on September 26th, 2025 at 04:43 pm

Cozy, dairy-free comfort in every spoonful

Looking for a creamy, dreamy bowl of comfort that’s entirely plant-based? This Creamy Vegan Broccoli Potato Soup is your answer. Made with golden potatoes, nutrient-rich broccoli, and a luscious cashew blend, this wholesome soup delivers everything you crave from a classic creamy soup—without a drop of dairy. The magic comes from soaked cashews and nutritional yeast, creating a velvety texture and savory depth that’ll have everyone going back for seconds. Whether you’re easing into cooler days or need a cozy recipe for a quiet night in, this soup is the ultimate feel-good meal. 🍲

🌟 Why You’ll Love This Recipe

This isn’t just another soup—it’s a satisfying, nourishing meal in a bowl. You’ll love how the cashews mimic cream with zero heaviness, how the turmeric adds a golden glow, and how easy it is to adapt to your taste. Bonus? It’s freezer-friendly and even better the next day! If you’re after a soup that’s simple yet spectacular, and packed with comforting flavor, this recipe is about to become your go-to for the season. Ideal for meal prep, casual dinners, or cozy weekends. 🥦✨

⏱️ Time Breakdown

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8

📝 Ingredients List

½ yellow onion or leek, chopped
4 cloves garlic, minced
2 lb golden potatoes, scrubbed and diced
1 large carrot, diced
1 celery stalk, chopped
1 cup raw cashews
7–8 cups low-sodium vegetable stock
5–6 tbsp nutritional yeast
1 lb broccoli florets
1 pinch sea salt, to taste
1 pinch red pepper flakes
⅓ cup fresh chives, snipped (for garnish)
½ tsp turmeric (optional)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

Large stock pot
Sharp knife
Cutting board
Measuring cups & spoons
Mixing bowls
Wooden spoon or spatula
High-speed blender or immersion blender

👩‍🍳 Step-by-Step Instructions

Sauté aromatics: In a large pot, sauté the onion in a splash of water (or olive oil) over medium-low heat until translucent.
Add veggies: Stir in salt, red pepper flakes, carrot, and celery. Cover and cook until the carrots begin to soften.
Simmer: Add garlic, potatoes, cashews, and vegetable stock. Bring to a gentle boil. Stir in the nutritional yeast, cover, and simmer for 20 minutes until everything is tender.
Blend: Carefully blend the soup until smooth and creamy using a high-speed blender.
Final touch: Return to the pot and bring back to a simmer. Add broccoli florets and cook for 3–5 minutes until tender-crisp.
Adjust and serve: Taste, season as needed, and thin with extra broth if preferred. Garnish with chives and a sprinkle of red pepper flakes. 🌿🔥

💡 Pro Tips

Storage: Store leftovers in the fridge for up to 4 days or freeze in portions.
Substitutions: Use leeks instead of onion for a milder flavor.
Meal Prep Win: Make a double batch and freeze for those busy weeks.
Serving Ideas: Pair with crusty sourdough or a simple salad for a complete meal.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	201	10g	27g	8g	6g	3g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.