• 2 cups potatoes (If avoiding starches, swap out for Zuchinni & yellow squash)
  • 1 cup carrots
  • 1/2 cup broccoli florets
  • 2 cups vegetable stock or bone broth
  • 1 cup unsweetened plant milk of your choice 
  • 1/2 cup nutritional yeast (avoid if you have sibo)
  • 1 tbsp lemon juice
  • 2 cloves of garlic
  • 1 bunch of scallions
  • 1 tsp sea salt



  1. Peel and chop the potatoes / veggies, carrots, garlic, and steam (or boil) them for 20 minutes or until soft.
  2. In the meanwhile, steam (or boil) the broccoli florets for 5 to 10 minutes or until soft.
  3. When the veggies are cooked, add them to a blender with the rest of the ingredients and blend until smooth.
  4. Cook the soup in a large pot over medium-high heat for 5 minutes.
  5. Keep the vegan broccoli cheese soup in a sealed container in the fridge for 4 to 5 days.