Broccoli Soup

This creamy and satisfying broccoli soup tastes just as good as the original — but without the cheese and heavy cream.

broccoli potato soup

Is it possible to make a creamy and delicious broccoli soup without the cheese and cream? Absolutely!

Our vegan broccoli soup gets its creaminess from potatoes. Its starch provides a rich texture, while the nutritional yeast adds a cheesy flavour.

To make this soup even healthier, there are 2 full servings of the Super Green mix. It’s a great way to add in more greens and important nutrients to your daily diet.

If you have picky eaters, they’ll never know the difference!




  • 2 tsp Super Green mix
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 potatoes, diced
  • 800 ml vegetable broth
  • 500 ml plant-based milk
  • 600 g broccoli florets
  • 30 g nutritional yeast
  • salt and pepper, to taste


  1. Heat the oil in a large pot, then add the onions and garlic and sauté until translucent.
  2. Add the potatoes, vegetable broth and milk.
  3. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  4. Add the broccoli and continue to cook until broccoli is tender.
  5. Transfer half of the soup to a high-speed blender.
  6. Add the Super Green mix and nutritional yeast and blend until smooth.
  7. Return the soup to the pot and season with salt and pepper to taste.
  8. Pour into bowls and enjoy.