Broccoli ‘no cheese’ soup
Love how cheap and simple this recipe is! Especially with the early spring broccoli it makes for the perfect rainy day warm up providing you with the comfort of the conventional soup without the added dairy and heavy cream. I think you’ll love how you feel full but not heavy after eating this soup.
Servings Prep Time
4-6servings 15minutes
Cook Time
Servings Prep Time
4-6servings 15minutes
Cook Time
  • 1/2tbsp olive oil or avocado oil
  • 1medium white onionchopped
  • 4stalks organic celerychopped
  • 3-4medium organic carrotschopped
  • 1tsp Sea saltor to taste
  • 1lbs broccolican use frozen broccoli if it’s not in season
  • 1medium organic sweet potato or Yukon potatochopped into small pieces
  • 1/2cup organic raw cashews
  • 2whole garlic clovesminced or grated
  • 4cups vegetable / chicken broth or stockhomemade is ideal for flavor!
  • 1/3-1/2cup nutritional yeaststart with 1/3 and add in more to taste
  • 1tbsp Dijon Mustard
  • 1/2 lemon juicesqueezed
  • 1/2tsp pepperor to taste
  • 1/2tsp paprikaor to taste
  • 1lb broccolito make it chunky in the soup.
  1. Heat a stock pot over medium heat. Once it’s hot add in chopped onion, celery and carrots. Add in olive oil or avocado oil and salt. Cover pot and stir for 3-4 minutes to get vegetables sweating.
  2. Add in chopped potato, 1 lb of the broccoli, stock or broth, garlic, raw cashews. Bring to a simmer for 15-20 minutes until the potatoes and vegetables are cooked through.
  3. Turn off heat and let cool before blending the mixture in a high speed blender. Add in the dijon mustard, nutritional yeast, lemon juice, pepper and paprika. Mix together in the pot and then with an immersion blender or high speed blender blend until smooth.
  4. Place the smooth mixture back into the pot. Take the last 1 lb of broccoli and pulse in the blender just to give it a rough chop and add to the soup to give it texture! Taste the soup and adjust seasonings per your taste. I like to add red pepper flakes!