clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Creamy Vegan Broccoli Cauliflower Soup


Cozy up with a bowl of this luxuriously thick and creamy Vegan Broccoli Cauliflower Soup! Packed with veggies, this easy healthy soup makes the best lunch on a chilly day.


  • 2 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 medium head broccoli, finely chopped (florets and stalk, about 4 cups)
  • 1 medium head cauliflower, finely chopped (about 4 cups)
  • 1 small-medium potato, diced
  • 1/4 cup whole wheat pastry flour (or flour of choice)
  • 4 cups vegetable broth
  • 1 cup unsweetened, unflavored almond milk (not coconut milk)
  • 1/3 cup nutritional yeast
  • 1 1/2 tsp kosher salt (to taste)
  • Freshly ground black pepper
  • 1 tbsp lemon juice


  1. Heat oil in a soup pot or Dutch oven over medium heat. Add onion, 1/2 tsp salt, and a grind of pepper and sauté for 5 minutes, or until softened. Add garlic and cook for another minute.
  2. Add carrots, broccoli, cauliflower, and potato and sauté for another 3-5 minutes. Add flour and stir well to combine.
  3. Add broth, milk, nutritional yeast and another 1/2 tsp salt. Bring to a boil and then reduce heat to low and simmer, covered, for 15-20 minutes or until veggies are tender. Remove from heat and stir in lemon juice. Season with salt/lemon juice to taste until the flavors really pop.
  4. Use an immersion blender to blend half the soup, leaving some chunky for texture. You can also blend half in a blender, being careful as the soup will be very hot!