Vegan Creamy Broccoli Soup

Vegan Creamy Broccoli Soup

Vegan Creamy Broccoli Soup

This broccoli vegan soup is the perfect dish. It's even better for cuddling up on the couch in a comfy sweater and a blanket. For the recipe for this easy vegan broccoli soup, follow the steps below!


1 tablespoon of olive oil
2 scoops KOYAH broccoli powder (or 1/2 cup chopped broccoli) 
2 scoops KOYAH celery powder (or 1 cup chopped celery) 
1 sweet potato chopped 
5 red potatoes chopped 
8 cloves of garlic minced 
2 sprigs of rosemary diced 
1 bay leaf 
1 yellow onion finely chopped 
4 cups of vegetable broth
1 1/2 cup of cashews 
1/4 cup nutritional yeast flakes 
1 scoop KOYAH lemon powder (or 1 lemon entirely squeezed) 


  • Soak cashews in warm water. Set aside to soak for 30 minutes
  • Chop vegetables
  • Place a medium pot over low to medium heat. Add the broth, oil, onion, garlic, rosemary, potatoes, bay leaf, and a dash of salt and pepper. Give the soup a light stir every 6 to 8 minutes. Cook until the potatoes are soft. If you do not have KOYAH broccoli or celery powder. Add the chopped broccoli and celery to the pot with this step. 
  • While the soup is cooking, work on making the cashew cream.
  • To make the cashew cream. Add 1 1/2 cup of soaked cashews to a blender, use a small amount of water to help with creamy. Combine with the cashews in the blender 1/4 cup nutritional yeast flakes, KOYAH lemon powder (or fresh lemon), and water in the blender and blend until "creamy.") 
  • Once the cashew cream is made, add to the pot of soup. 
  • Add 2 scoops of KOYAH celery and broccoli powder to the pot. 
  • Add a dash of salt. Discard the bay leaf before serving.
  • Serve and enjoy! 

Serves four.

We love to see what you're mixing up with KOYAH. Please don't forget to tag us in your photos!

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