Whole 30 Vegan Broccoli Soup

Total time45 min

Prep time15 min

Cook time30 min

This creamy broccoli soup gets its silky texture from a base of soaked and blended cashews, no dairy required to make it rich and velvety. Onion, celery, and garlic build a savory foundation, while a diced Yukon Gold potato adds body and helps the soup turn thick and spoonable once everything is blended smooth. Broccoli florets simmer right in the vegetable broth along with thyme and a whisper of nutmeg, so every bit of that vegetable flavor ends up in the final bowl. A finishing splash of lemon juice brightens the whole pot, and a scatter of red pepper flakes on top adds a little heat if you want it. It's a comforting, vegetable-forward soup that fits neatly into a Whole30 kitchen, whether you're meal-prepping lunches or just want something warm on a cold night.

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Ingredients

4 servings

For the cashew cream

¾ cup raw cashews
Roasted Salted Cashews, 7 oz Durham's Sea Salt Roasted Cashews Alesto Selection Cashews Woolworths Cashews Roasted & Salted President's Choice Unsalted Dry-Roasted Cashews
See all
1 cup boiling water

For the soup

2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 stalks celery, sliced
1 medium yukon gold potato, peeled and diced (about 1 cup)
1 lb broccoli florets (about 5 cups), cut into 1-inch pieces
4 cups vegetable broth
½ tsp dried thyme
¼ tsp ground nutmeg
1 tbsp lemon juice
salt and pepper, to taste
2 tbsp nutritional yeast (optional)

For serving

red pepper flakes, for serving (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, then drain and rinse.
2
Transfer the soaked cashews to a blender with 1/2 cup fresh water and blend on high until completely smooth, about 1–2 minutes. Set aside.

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