brocoli soup vegan recipe Broccoli Soup Vegan Recipe Easy and Delicious Ideas

Broccoli soup is a timeless comfort food that warms the soul and nourishes the body. But what if you’re looking for a version that’s not only delicious but also completely vegan?

Whether you’re vegan, vegetarian, or simply trying to eat more plant-based meals, this vegan broccoli soup recipe is the perfect choice. Creamy, rich, and packed with vibrant green broccoli and wholesome ingredients, it’s easy to make and incredibly satisfying.

This soup combines the natural earthiness of broccoli with a velvety texture made from cashews and coconut milk, delivering a luscious bowl without any dairy or artificial additives. Plus, it’s quick enough for a weeknight yet impressive enough to serve to guests.

You’ll find that this recipe is a wonderful way to get your daily dose of greens in a comforting, savory form.

Ready to cozy up with a bowl of this wholesome, vibrant soup? Let’s dive into the recipe!

Why You’ll Love This Recipe

There are so many reasons to fall in love with this vegan broccoli soup. First, it’s incredibly nutritious, featuring broccoli, a superfood loaded with vitamins C and K, fiber, and antioxidants.

The creamy texture comes from soaked cashews and coconut milk, which add richness without any dairy.

It’s also super adaptable — whether you prefer a chunky or smooth soup, this recipe can be tailored to your liking. It’s gluten-free, oil-free unless you want to sauté, and free from any processed ingredients.

Plus, it reheats beautifully, making it a fantastic meal prep option.

Finally, the simplicity of the ingredients means you can make this soup without hunting down specialty items. It’s a perfect way to introduce more plant-based meals into your routine while enjoying every spoonful.

Ingredients

• 1 large head of broccoli (about 4 cups chopped florets)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup raw cashews, soaked for at least 4 hours or overnight
• 4 cups vegetable broth (low sodium preferred)
• 1 cup full-fat coconut milk (for creaminess)
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)
• 1 tablespoon olive oil or water (for sautéing)
• Salt and pepper to taste
• Juice of 1/2 lemon (for brightness)
• Fresh thyme or parsley for garnish (optional)

Equipment

• Large pot or Dutch oven
• Blender (high-speed preferred)
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Strainer (to drain soaked cashews)

Instructions

1. Prepare the cashews: Drain and rinse the soaked cashews thoroughly. Set aside.
2. Sauté aromatics: Heat the olive oil or a splash of water in your pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
3. Add broccoli and broth: Chop the broccoli into florets and add them to the pot. Pour in the vegetable broth, ensuring the broccoli is mostly submerged. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the broccoli is tender.
4. Blend the soup: Carefully transfer the mixture to a blender. Add the drained cashews, coconut milk, and nutritional yeast. Blend until completely smooth and creamy. You may need to do this in batches depending on your blender size.
5. Season and adjust: Return the blended soup to the pot and warm over low heat. Stir in the lemon juice, salt, and pepper to taste. Adjust seasoning as needed. If the soup is too thick, add a splash of vegetable broth or water to reach your desired consistency.
6. Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley if desired. Enjoy warm!

Tips & Variations

“For a nut-free version, substitute the cashews with cooked white beans or silken tofu for creaminess.”

• To add a smoky depth, consider roasting the broccoli florets before adding them to the soup.
• Swap coconut milk for almond or oat milk if you prefer a lighter texture.
• Add a pinch of smoked paprika or cayenne pepper for a subtle kick.
• If you want a chunkier soup, reserve some sautéed broccoli florets and stir them in after blending.
• For extra protein, stir in cooked quinoa or lentils before serving.

Nutrition Facts

Serving Suggestions

This vegan broccoli soup pairs beautifully with a warm crusty bread or garlic toast for dipping. For a heartier meal, serve it alongside a fresh green salad with a tangy vinaigrette or a quinoa bowl topped with roasted veggies.

Looking for more plant-based inspiration? Check out our Lemon Ricotta Pasta With Arugula Recipe for a bright and creamy pasta dish that complements this soup perfectly.

For a light appetizer, you might also enjoy the Low Fodmap Appetizer Recipes collection that offers a variety of tasty starters to round out your meal.

If you’re curious about savory dips, the Halibut Dip Recipe might inspire your next snack or party platter.

Conclusion

This vegan broccoli soup is a delicious, nutrient-packed dish that’s perfect for any season. Whether you’re looking for a quick lunch, a comforting dinner, or a healthy appetizer, this soup delivers on flavor and nutrition without any animal products.

The creamy texture, bright flavors, and wholesome ingredients make it a favorite in any household.

Don’t be intimidated by the simplicity — the result is a smooth, velvety soup that feels indulgent but is entirely plant-based and nourishing. Plus, with so many ways to customize it, this recipe is a kitchen staple you’ll return to again and again.

Try it out today and experience the joy of fresh, homemade vegan broccoli soup!

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