Anti Inflammatory Vegan Broccoli Soup

This velvety, plant-based soup leans on broccoli and a cashew cream base to create a soup that’s creamy without a drop of dairy, and the flavor builds slowly through sautéed onion, celery, and garlic before broccoli and Yukon Gold potato simmer into the broth until fork-tender. A quick blend brings everything together into a silky, vivid green base, and the cashew cream stirred in at the end adds richness while nutritional yeast lends a savory, cheesy depth. Warm notes of thyme and nutmeg round out the flavor, and a finishing squeeze of lemon juice keeps the whole bowl bright rather than heavy. Olive oil forms the cooking base throughout, giving the soup a clean, wholesome foundation built from real vegetables and simple pantry staples. It’s a comforting, nourishing bowl that fits naturally into an anti-inflammatory way of eating, and the optional red pepper flakes on top add just the right amount of warmth if you want it. This is the kind of soup you’ll want on repeat all season — simple, colorful, and satisfying from the first spoonful.

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