Vegan Creamy Broccoli Potato Soup

Creamy broccoli potato soup

It's sweater weather, which means it's soup season. This delicious and incredibly easy to make soup is the perfect fix for cuddling up on the couch in a comfy sweater and a blanket.

1 tablespoon of olive oil
2 scoops KOYAH broccoli powder (or 1/2 cup chopped broccoli) 
1 sweet potato
2-3 stalks of celery
5-6 red potatoes
2 scoops KOYAH celery powder (or 1 cup freshly chopped celery) 
8 cloves of garlic
2 sprigs of rosemary
1 bay leaf
1 yellow onion chopped
4 cups of vegetable broth
1 1/2 cup of cashews 
1/8 cup nutritional yeast flakes 
1 lemon fully squeezed 

cashew cream (1 1/2 cup soaked cashews-soak for 30-45 minutes, use some of the water to help with creamy. After the nuts have had time to soak, combine them in the blender with 1/8 cup nutritional yeast flakes, lemon, and water in blender and blend until "creamy.") 


  • Soak cashews in warm water. Set aside for 30-45 minutes 
  • Chop all the vegetables. 
  • Place a medium pot over medium-high heat. Add the oil, then add the onion, celery, garlic, and rosemary. Cook, often stirring, for 5 minutes. Add the potatoes, bay leaf, and a dash of pepper. Stir to combine. Add the broth. 
  • Reduce the heat to low, cover, and cook until the potatoes are tender, about 25-30 minutes. Remove from the heat and stir in 2-3 scoops of KOYAH broccoli powder and cashew cream.  
  • Add a dash of salt and season with more pepper. Discard the bay leaf before serving.

Serves 4

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Creamy Broccoli Potato Soup

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