This Green Velvet Broccoli Soup is a rich, creamy vegan soup made with simple, wholesome ingredients and packed with flavour. Cannellini beans and cashews create a naturally silky texture, while nutritional yeast and breadcrumbs add depth and body without the need for dairy. Finished with fresh basil and a touch of lemon, this comforting broccoli soup is perfect for chilly evenings, light lunches, or as a nourishing starter — served simply with crusty bread.
Heat the olive oil in a large pot over medium heat. Add the broccoli florets and stems to the pot and stir well. Add the cannellini beans, cashews, vegetable stock, salt, and black pepper. Remove from heat and allow to cool slightly. Return the soup to the pot over low heat and stir in: fresh basil soy sauce / tamari Dijon mustard nutritional yeast breadcrumbs lemon juice Gently heat for 2–3 minutes, stirring well to fully incorporate the breadcrumbs and thicken the soup slightly. Ladle into bowls, drizzle with good olive oil, and serve hot with crusty bread on the side.
Ingredients
Instructions
1. Start the flavour base
Add the onion with a pinch of salt and cook for 5–6 minutes, until soft and translucent.
Add the garlic and chilli flakes and cook for 1 minute, until fragrant.2. Cook the broccoli
Cook for 3–4 minutes, allowing the broccoli to soften slightly and absorb the aromatics.3. Simmer
Bring to a gentle boil, then reduce to a simmer and cook for 12–15 minutes, until the broccoli is tender and the cashews are soft.4. Blend to creamy
Blend the soup until completely smooth and creamy (in batches if needed).5. Finish the soup
6. Serve
