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Creamy Vegan Broccoli Soup

This heart-healthy, anti-inflammatory soup calls for raw cashews instead of cream (not included in the photo above because...I forgot), nutritional yeast instead of cheese, and organic, low-sodium veggie broth instead of milk. I enjoyed this as an appetizer, but my meat-loving husband had a huge bowl for dinner. It's even better the next day.


  • 3 cups raw, organic broccoli, chopped
  • 3/4 cup nutritional yeast (I use Bragg's)
  • 3/4 cup cashews (soaked overnight if possible)
  • 1 cup organic, low-sodium veggie broth
  • 1/2 white onion chopped
  • 2 cloves of garlic
  • 1 tsp coconut oil or ghee
  • 1 tsp turmeric
  • salt and pepper to taste


  • Steam your broccoli in a large pot of boiling water (3-5 minutes). While your broccoli is steaming, sauté your onion and garlic in a separate pan in coconut oil or ghee.
  • Add all of your ingredients to a high-powered blender. Blend until almost completely smooth. Taste test, and add more salt and pepper if you'd like.
  • Serve immediately, but it will store nicely in the fridge for a few days.


If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.