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Vegan Broccoli Soup for the Soul


1 large head of broccoli (or 1-2 bags frozen broccoli)

1 cup cashew milk (made from 1 part raw cashews and 4 parts water)

2 cups vegetable stock

1-2 cups water (depending on preferred thickness)

2 tsp garlic powder

2 tsp onion powder

½ cup nutritional yeast

Salt and pepper to taste


1. Place broccoli florets in a food processor until finely chopped.

2. Mix coconut milk, 1 cup water, and vegetable stock in a large saucepan.

3. Place garlic and onion powder and nutritional yeast in the saucepan.

4. Bring to a boil and simmer for 15-20 minutes.

5. Thin the soup add more water.

6. Cool before placing in a blender.

NOTE: It freezes well too so I usually double the recipe then I've got it for a week's

worth of lunches.

We have ours with homemade bread we make using a pre-mix from OM Goodness Speciality Breads—it's so good!

Let me know what you think!


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