Creamy Broccoli and Leek Soup
Author: Brittany Biggers
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • 1 large bunch of broccoli (about 1½ pounds), finely chopped stems and florets
  • 2 medium leeks, white and green parts only, thinly sliced (be sure to rinse well!)
  • 2 cloves garlic, smashed with the back of knife
  • 2½ cups vegetable stock
  • ½ tsp coriander
  • ½ tsp sage
  • ¼ tsp nutmeg
  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1 Tbsp fresh lemon juice (optional)
  • ¼ cup nutritional yeast
  • salt and pepper to taste
  • *Reserve about ½-2/3 cup of broccoli florets for broccoli croutons (optional)
  1. Preheat oven to 425 if making broccoli croutons.
  2. Add broccoli and leeks to a medium pan with a bit of vegetable stock. Saute until tender.
  3. Add garlic and saute until fragrant, approximately 2-3 minutes.
  4. Add remaining stock and spices. And let simmer for approximately 10-15 minutes.
  5. Meanwhile add reserved broccoli florets to baking sheet and bake for 15 minutes or until slightly charred.
  6. Remove ⅔ cup of broccoli and leeks (optional). Add remaining soup, cashews, lemon juice and nutritional yeast to blender. Blend until well combined.
  7. Return to pot and add back reserved broccoli and leeks. Adjust seasonings as desired.
  8. Serve with broccoli croutons and a pinch of nutritional yeast.
Recipe by the fellow foodie at