Recipes » Soups » Vegan Cream of Broccoli Soup
T. Colin Campbell Center for Nutrition Studies


  • 2 celery stalks, diced
  • 1 small carrot, peeled & diced
  • ¼ tsp thyme
  • 2 big heads of broccoli (about 1 ½ pounds)
  • 1 can cannellini beans
  • 2 bay leaves
  • 4 cups vegetable broth
  • 2 cups water
  • 2 Tbsp nutritional yeast
  • 1 packet Moringa vegetable powder (optional)


  • 1. Place the carrot, celery, and thyme in a large pot. Cover and cook over medium heat, just 3-5 minutes, until aromatic. If vegetables start to brown, simply add a splash of water and reduce the heat.
  • 2. For the broccoli, separate the florets from the stalks. Trim and peel the stalks. Discard the rough end and the woody peel. Roughly chop the peeled stalks.
  • 3. Drain and rinse the cannellini beans.
  • 4. Place the broccoli, beans, bay leaf, vegetable stock, and water into the pot with the celery and carrot. Cover and bring to a boil. Cook over high heat just until the broccoli is tender, about 8-10 minutes. You still want it to be bright green so don't overcook the broccoli. The broccoli is tender when a stalk piece can easily slide off the tip of a knife.
  • 5. Remove the soup from heat. Remove the bay leaf.
  • 6. Add the nutritional powder and Moringa vegetable powder. Use an immersion blender to puree the soup. Puree until creamy. Taste to adjust seasoning.
  • 7. Garnish with steamed broccoli florets and serve.

Cooking Tips

  • 1. For an even easier version, use frozen broccoli. Get a big 2 pound bag and just toss everything into the pot. Simmer until the carrots are tender, puree and enjoy!
  • 2. Moringa vegetable powder brings even more flavor and nutrition to this healthy recipe. You can omit if you don't have any.

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