Recipe by Nakkeya
"I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor."
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vegetable broth, divided
Yukon Gold potatoes, cut into 1/2-inch cubes
onion, finely chopped
4 1/2 cups
coarsely chopped broccoli
fine sea salt
freshly ground black pepper
I added a dash of cayenne pepper but other than that, it was great. Will make again. We should start an Eat to Live tab to allrecipes.com Thanks for sharing.
I was so disappointed with this soup, especially after reading all the glowing reviews. I followed the recipe exactly and found it too thick and flavorless. I did't want to throw it out, so after tinkering with some spices, it was edible. I had one bowl. My husband enjoyed it more than I, so I saved a serving for him for later in the week. I tossed the rest, sadly. I'll be looking for a different recipe.
Truly, truly, truly delicious. I've searched far and wide for the perfect vegan broccoli soup, and this one is the best, bar none. I happen to love heavy cream and was about to resort to it until I found this recipe. It's so creamy! And it's not cashew-y at all (not that there'd be anything wrong with that). Another cow can live in peace. My only tweak was to use Salish alderwood smoked sea salt instead of regular. I'll say again -- delicious. I might be able to hang with this vegan thing after all.
Delicious! I added three chopped carrots, exchanged an alternative salt product for the salt, and use used only one potato. This recipe is a comfort food without the guilt.
Picking really good vegan recipes can be a crapshoot as they sometimes combine one or more ingredients to replace a tried and true one . . . like milk/cream in this case. This one makes ‘cream’ by blending cashews with broth. If not told beforehand, many people eating this soup would not identify cashews being used as the taste is surprisingly subtle. Perhaps it shouldn’t be surprising as almond or soy milk might work fine here if subbed for cashew cream. For us, this soup seriously needed seasoning. Having made that adjustment, it was pretty good but more tinkering is needed to take this up a notch . . . like a glug of dry white wine. Overall a healthy choice but we used a low sodium broth and omitted the salt given the relative high sodium content for just one bowl of soup. Nakkeya, thank you for creating this recipe.
The soup was very delicious, especially considering the limited ingredients used. Overall, however, the soup tastes bland and non-stimulating. The cashews are really prevalent throughout the soup, and tends to overpower the broccoli flavor a little bit. The only thing this soup needs is another spice...Dill maybe? I honestly don't know, I'll have to experiment. Eat the soup quickly, because when it becomes cold the broccoli flavor REALLY comes out. The default proportions makes four medium-size bowls-worth, which is good for eating the soup as a side dish. As a whole meal, three bowls is what you'll get out of it...so prepare appropriately. With some other mystery spice added to future cooking, I am absolutely sure others will enjoy this meal. As an avid steamed-broccoli hater...this soup has given me hope in this disgusting little vegetable. Well done, will cook again in the future for eccentric cute little Vegan girls who assuming me a lowly ignorant meat eater wouldn't know how to cook decent vegetarian/vegan food. :)
An amazing recipe!! After reading reviews saying it "needed something", I added 1 tsp dried dill, 1/2 tsp dried rosemary, an 1 tsp dried parsley when I added in the 4 cups of vegetable broth and the flavor turned out phenomenal.
So Delicious!! Entire family loved it. I just added a large carrot with the broccoli. Will make again and again...a new favorite!!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Broccoli Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 144
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