Vegan Broccoli Cheeze Soup

This January London weather has got me craving warm comfort foods. This soup is just that! It’s creamy and full of flavour. I am not going to say it tastes just like the traditional non vegan version but it is delicious is it’s own right and is also much, much healthier. 

This recipe makes 4 decent sized portions.



2 large potatoes aprox 2-3 cups cubed potatoes

3 carrots

2 medium/large heads of broccoli

4 cloves garlic

6 cups veg broth

1/3 cup cashews

1 tsp turmeric

1 tsp paprika

1/2 tsp black pepper

1/3 cup nutritional yeast

salt to taste


  1. Peel and cut potatoes and carrots into small bits, mince the garlic (saving about 1 clove to add later.) Put into a large pot with 2 cups of vegetable stock. Bring to a boil and let simmer for 20 minutes. Set aside to cool.
  2. Steam broccoli until soft, or however you like it.
  3. Once the potato mixture isn’t steaming hot anymore, put it into a high powered blender along with the turmeric, paprika, remaining garlic, black pepper, nutritional yeast, remaining vegetable stock and cashews. Blend until smooth. Taste the mixture and season with salt and pepper. Put back into the large pot and heat through.
  4. Chop the broccoli into bite size pieces and add to the pot, and serve!

**If you don’t have a high power blender, boil the cashews for 10 minutes and drain before blending. If your blender is small, blend in batches and mix together in the pot after.


This is really a easy recipe to make and I find it really satisfying as a meal, along with some fresh bread or some bruschetta.

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