Creamy and Chunky Broccoli Soup

This super thick and chunky nutritional powerhouse of a soup is bold and just plain awesome. You'll make it all year round.



  • 1 yellow onion, chopped small
  • 3 carrot, chopped small
  • 3 stalks of celery, chopped small
  • 4 cloves  of garlic, minced
  • 6-7 cups chopped broccoli - use the stems, too!


  • 2 1/2 cups vegetable broth
  • 1/2 cup raw cashews
  • 1/2 cup nutritional yeast
  • 3/4 cup cannellini beans
  • 1 tablespoon dried oregano
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon smoked paprika
  • pinch of salt and pepper
  • white vinegar
  • 1 cup of frozen peas + more for garnish





Saute the  onion, carrot and celery in a hot pan until the onion becomes translucent. Sprinkle in a little water if it  begins to stick.

Add the garlic and stir continually. When it becomes fragrant (about 45 seconds), add in the broccoli and about 1/2 cup of water. Cover and let the vegetables cook at a medium heat for about 7-10 minutes.

Meanwhile, make your sauce. Blend the vegetable broth through all the spices and taste for flavor. When the  vegetables are ready, add 3/4 of them to the blender and give it 4-5 pulses. You might have to work in batches.

Transfer it all back to the cooking pot. Stir, add a few dashes of vinegar for brightness. Stir again and add in the peas.

Makes 12 cups



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