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Vegan Jalapeño Broccoli Soup – a quick and easy meal filled with plenty of healthy broccoli! This delicious soup is also ketogenic and gluten free and can be prepared in 30 minutes. A great alternative for those who love tang flavors.

It’s in this recipe cashews give the soup its rich creaminess. What I like about this soup is how it really is mostly broccoli. Blending part of the cooked broccoli with the cashews gives it such a silky luxurious texture, it feels good in your mouth. Nutritional yeast or vegan cheddar (feel free to use) gives it its cheesy flavor.

For this recipe, you’ll need about a pound or 7 cups of broccoli, cut into bite-sized florets. I always include the stems as well- slicing them thinly. The soup starts with sauteing the onion, garlic and peppers. I used two poblanos and 1 jalapeno. There is a lot of broccoli to counteract the peppers. This soup is was mildly spicy. Even so if you are worried about heat, perhaps start with 1/2 a jalapeno.

Once the onions and peppers are tender, add the veggie broth and water and herbs and spices and broccoli. Bring to a simmer, then cover and simmer until the broccoli is tender, 10-12 minutes. Take two cups of the tender broccoli and two cups of the vegie broth and place it in a blender. Add the cashews. Now, the color of the soup will be a little drab- unless you do this trick, therefore add a couple of handfuls of baby spinach to the blender, and blend until smooth. This will give the soup a lovely vibrance that will make it far more appetizing. And pour this vibrant silky smooth concoction into the pot. Stir and gently heat over low heat, careful not to simmer too long, or you will lose the lovely color!

To finish the Vegan Jalapeño Broccoli Soup, add the tasty tempering oil. Quickly saute sliced jalapeno in olive oil with whole cumin seeds and Aleppo. Throw in some corn if you have some in your freezer, and just spoon this over the soup. Sooo Flavourful! Spoon this flavorful finishing oil over the soup, after you’ve dished it up, for a burst of flavor.

In addition – if using a high-powered blender, no need to soak the cashews. If using a regular blender, soak them 4-8 hours or overnight- or you could do a “cheater soak”- just simmer them in a small pot of hot water for about 15 minutes and drain.

See for other vegan soup recipes.

Vegan Jalapeño Broccoli Soup Ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 3 fat garlic cloves, rough chopped
• 1or 2 poblano peppers, diced
• 1 jalapeno, diced fine (use 1/2 for less spice)
• 7 cups broccoli, cut into bite-sized florets (about 1 – 1 ¼ pound, stems ok if cut thinly)
• 4 cups veggie or just water
• 1 cup water (makes a total of 5 cups water)
• 1 bay leaf (optional, remove before blending)
• 1 teaspoon salt
• 1 teaspoon coriander
• 1 teaspoon oregano
• 1 teaspoon pepper
• 3/4 cup raw cashews (soaked or simmered) or hemp hearts
• 2 or 3 tablespoons nutritional yeast
• 2 large handful baby spinach (for vibrant color)

Finishing oil ^{(Add content according to taste – remove or not use at all)}

• 3 tablespoons olive oil
• 1 jalapeno sliced
• 1 teaspoon cumin seeds
• pinch chili flakes
• 1/4 cup corn kernals, frozen is ok
• 1/4 cup pumpkin seeds

Garnish

• cilantro or scallions,  lime

Vegan Jalapeño Broccoli Soup Instructions

• Heat oil in a big pot over medium heat, and add the onion, garlic, poblanos and jalapeno,  stirring occasionally, letting the onions get golden, about 5 minutes.
• Add the broccoli, vegie broth, water, coriander, oregano, bay leaf, salt, and pepper. The liquid should just cover the veggies. Cover, bring to a boil, turn heat down and simmer gently until broccoli is tender, about 10-12 minutes. Turn heat off and remove bay leaf.
• Place roughly 1 cup of the broccoli and 1 cup of vegie broth into a blender. Let cool 5 minutes. Add the cashews and 2 tablespoons nutritional yeast.
• Cover tightly with blender lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”. Blend until silky smooth.
• Add one more cup broccoli and one more cup vegie broth. Blend again until silky smooth.
• To the blender, add 1-2 big handfuls of fresh baby spinach for that extra vibrant “green” color, and again blend until fully incorporated and smooth.
• Pour this back in the broccoli soup pot, mix and heat gently over low heat, careful not to boil or simmer too long, or you will lose the lovely vibrant green color.
• Taste for salt, heat, and acid. Add a little squeeze of lime if you like, or extra chili flakes or more pepper.  For extra “cheesy” flavor add another tablespoon of nutritional yeast.

Make Finishing Oil

• Heat 3 tablespoons olive oil in a small skillet over medium heat. Add sliced  jalapeno, 1 teaspoon cumin seeds, chili flakes, and optional corn kernals or pumkin seeds. Heat until cumin is fragrant, about 1 minute. Serve the soup in bowls and spoon a little finishing oil over the soup (when serving) in a crescent shape.
• Garnish:  with fresh cilantro or scallions or a wedge of lime.

Notes

• If you don’t like to consume the soup with granular – you can blend it all in blender.
• If using a high-powered blender, no need to soak the cashews. Regular Blender: Soak cashews for 4-8 hours (or overnight) in cold water. OR for a quick soak, simmer cashews in a little pot of simmering water for 15 mintues to soften, drain before blending.
• No Cashews: Feel free substitute hemp seeds or almond for the cashews.
• No Nutritional Yeast: Feel free to sub vegan melty cheese for the nutritional yeast -just add it to the pot (1/2 cup or so) or sprinkle a little over individual servings. Or don’t use.
• Keep refrigerated. Consume within 2 days.