A cozy, creamy, and plant-based soup made with broccoli and potatoes, perfect for chilly days and meal prep.

1 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups broccoli florets (fresh or frozen)

2 large potatoes, peeled and diced (Russet or Yukon Gold)

4 cups vegetable broth

1/2 cup raw cashews (soaked in hot water for 15 minutes) or 1/2 cup canned coconut milk

1 tsp dried thyme or rosemary (optional)

Salt and pepper, to taste

Juice of 1/2 lemon (optional)

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Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Add garlic and cook for another minute until fragrant.
Stir in broccoli florets, diced potatoes, dried herbs (if using), and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15–20 minutes until vegetables are tender.
Drain soaked cashews and add them to the soup, or pour in coconut milk. Use an immersion blender to puree until smooth and creamy. Alternatively, carefully blend in batches using a regular blender.
Season with salt and pepper. Stir in lemon juice if desired for brightness.
Serve hot, optionally garnished with fresh herbs, cracked pepper, or a drizzle of olive oil.

For added texture, reserve a few broccoli florets before blending and stir them in at the end.

For a cheesy flavor, mix in vegan sour cream or nutritional yeast.

Nut-free option: use coconut milk, soaked almonds, or sunflower seeds instead of cashews.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Reheat gently on the stove and blend again if the soup separates after freezing.