Vegan Broccoli Cheese Soup (GF)

Vegan Broccoli Cheese Soup (GF)

Vegan Broccoli Cheese Soup (GF)


  • 1 tablespoon coconut oil (or sub olive oil, vegetable oil or rapeseed oil)
  • 1 onion , sliced
  • 2 cloves of garlic , minced
  • 2 sticks of celery , sliced
  • 2 carrots , peeled and sliced
  • 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • 2 tablespoons nutritional yeast
  • 250 ml (1 cup) unsweetened almond milk (or sub unsweetened cashew milk, or unsweetened oat milk for a nut-free version)
  • Salt + pepper to taste
  • 175 g (1 cup) broccoli florets , chopped into small pieces

To serve (optional):

  • Fresh parsley , roughly chopped


  • Heat up the oil in a large pan and add the onion, garlic, celery and carrots once hot
  • Fry for 10 minutes until softened
  • Once the onions etc have softened, add the beans, stock cube, nutritional yeast, almond milk and salt + pepper to the pan, along with 350 ml (1 1/2 cups) water
  • Bring to the boil and simmer for a few minutes
  • Turn off the heat and use a blender or food processor (a hand-held blender also works) to blend until it becomes a smooth liquid (add some more water if it’s too thick at this stage)
  • Transfer the soup back to the saucepan then add the broccoli
  • Cook for a further few minutes until broccoli is softened but still retains a little bite (but you can cook it for longer until it’s completely soft if you prefer)
  • Taste and add more salt if necessary
  • Serve into bowls and top with fresh parsley, if desired
  • Best enjoyed immediately – leftovers do keep covered in the fridge and can be frozen, but the broccoli can get quite soggy when reheated

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