Description
This Vegan Broccoli Soup is creamy, comforting, and packed with bold flavors and nutrient-dense ingredients. Made with roasted poblano peppers, garlic, and jalapeño, it has a slight kick that pairs perfectly with the smooth, dairy-free base of cashews or hemp hearts. Whether you’re meal-prepping or just craving a healthy, plant-based dinner, this easy broccoli soup recipe is ready in under 45 minutes and guaranteed to warm you up!
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4–6 garlic cloves, chopped
- 1–2 poblano peppers, diced
- 1 jalapeño, finely diced (use ½ for less spice)
- 7 cups broccoli florets (about 1–1¼ pounds)
- 4 cups vegetable broth
- 1 cup water
- 1 bay leaf (optional)
- 1 teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ¾ cup raw cashews (soaked) or hemp hearts
- 2–3 tablespoons nutritional yeast
- 1–2 handfuls baby spinach
For the Optional Finishing Oil:
- 2 tablespoons olive oil
- 1 jalapeño, sliced
- 1 teaspoon cumin seeds
- Pinch of chili flakes (optional)
- ¼ cup corn kernels (optional)
- ¼ cup pumpkin seeds (optional)
Instructions
-
Sauté the Aromatics: In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until translucent (5 minutes). Stir in the garlic, poblano peppers, and jalapeño, and cook for 3-4 more minutes until softened.
-
Cook the Broccoli: Add the broccoli, vegetable broth, and water. Toss in the bay leaf, salt, coriander, oregano, and black pepper. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the broccoli is tender.
-
Blend the Soup: Remove the bay leaf and carefully transfer the soup to a blender (or use an immersion blender). Add the cashews (or hemp hearts), nutritional yeast, and baby spinach, and blend until smooth. Adjust seasoning if needed.
-
Prepare the Finishing Oil (Optional): In a small skillet, heat 2 tablespoons olive oil over medium heat. Add the sliced jalapeño, cumin seeds, and chili flakes. Sauté until fragrant. Stir in corn kernels and pumpkin seeds, cooking until lightly toasted.
-
Serve: Ladle the soup into bowls and drizzle with the finishing oil. Garnish with jalapeño slices, corn kernels, and pumpkin seeds for extra flavor and texture.
Notes
- For Extra Creaminess: Use coconut milk instead of water.
- Storage Tip: Store in an airtight container in the fridge for up to 4 days.
- Freezing Instructions: Freeze in portions for up to 3 months and reheat as needed.
- Spice Level: Reduce jalapeño and poblano for a milder soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan