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Broccoli Soup

Broccoli soup

This comforting soup is a great plant-based recipe that your whole family is sure to enjoy. It get’s it cheesy flavor from nutritional yeast. (not be confused with baking yeast) This product can be found in the health section of most grocery stores or can be ordered online. Nutritional yeast contains a full spectrum of B vitamins including folate, thiamine, riboflavin, niacin, Vitamin B6 and Vitamin B12. B Vitamins are a force for good in your body and contribute to many functions such as healthy skin, hair and nails, energy production, healthy brain function, sleep and fat burning. Nutritional yeast also contains easily digestible protein and improves overall digestion and is an antiviral and antibacterial. With so many health benefits, we hope that you will give nutritional yeast a try and we think this soup is a great way to start.

Recipe Highlights:

  1. Full of B vitamins 

  2. Antibacterial and Antiviral properties 

  3. Full of Fiber 

  4. Great source of Vitamins K and C 

Ingredients: (yields 4 servings) 

  1. 1 head cauliflower, cut into florets 

  2. 2 heads broccoli, cut into florets 

  3. 1 cup chopped carrots 

  4. 32 oz. vegetable stock 

  5. 1 (15 oz.) can white beans, rinsed and drained 

  6. ¾ cup unsweetened and unflavored cashew milk (or other non-dairy milk) 

  7. ½ cup nutritional yeast 

  8. 1 tsp. salt

  9. 1 tsp. garlic powder 

  10. Black pepper, to taste 


  1. Cook cauliflower in a large covered pot with half of the vegetable stock until tender (about 12-15 minutes) 

  2. Blend cooked cauliflower with the cooking liquids. Add back to the pot. Add broccoli, carrots and remaining vegetable stock. Cook (covered) until vegetables are tender. (about 7 minutes). 

  3. Blend beans with milk until smooth (this will help to thicken the soup) 

  4. Add blended beans, nutritional yeast, salt, garlic powder and pepper to pot and stir. Enjoy!


  1. If you prefer a thicker soup, simply cook for an additional 5 minutes to thicken.

  2. If you prefer a thinner soup, add more vegetable stock.

  3. This recipe can easily be frozen. Simply let your soup cool completely and transfer to a freezer bag or freezer friendly container. The day before you want to eat the soup, move the frozen container to the fridge to thaw. Add the thawed soup to a large pot and warm on the stove.

  4. Soup will keep 3 days in the fridge and about 1 month in the freezer.

  5. If you are looking for more recipes with nutritional yeast, check our our creamy black bean taquitos, here

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