Vegan Broccoli Cheese Soup with Crispy Chickpeas Recipe
A comforting and nutritious vegan broccoli cheese soup that combines creamy potatoes, cashews, and nutritional yeast for a cheesy flavor, finished with tender broccoli florets and crispy air-fried chickpeas for added texture and protein. Perfectly spiced and easy to prepare, this soup is hearty, dairy-free, and packed with wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Ingredients
Soup Base
- 1 drizzle olive oil
- ½ medium onion, chopped
- 3 cloves garlic, minced
- 1 large russet potato (250 g), chopped
- 1 large sweet potato (400 g), chopped
- ½ cup raw cashews (70 g)
- ½ cup nutritional yeast (e.g., vegan “parmesan” style)
- 4 ½ cups vegetable broth
Vegetables & Flavorings
- 4-5 heaping cups broccoli florets
- 2 large carrots, grated
- Juice of 1 lemon
- Salt to taste (about 1 tsp)
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp turmeric
Crispy Chickpeas
- 1 can chickpeas, drained
- Olive oil (for drizzling)
- Paprika (for seasoning)
- Salt and pepper (to taste)
Instructions
- Sauté Base Ingredients: Heat a drizzle of olive oil in a pot over medium heat. Add the chopped onion, minced garlic, chopped russet potato, and sweet potato. Cover and cook for 4-5 minutes to soften the vegetables.
- Add Liquids and Creamy Elements: Pour in the vegetable broth, add the raw cashews and nutritional yeast. Stir well, cover with a lid, and cook for 15-20 minutes until the potatoes are fork tender.
- Blend the Soup: Using a blender or immersion blender, blend the mixture until completely smooth and creamy. Then, stir in the broccoli florets and grated carrots. Cook for another 10-15 minutes until the broccoli is tender.
- Season and Finish Soup: Add the lemon juice, salt, pepper, garlic powder, onion powder, paprika, and turmeric. Stir thoroughly to combine all the flavors.
- Prepare Crispy Chickpeas: While the soup finishes cooking, drain the chickpeas and spread them on a baking sheet. Drizzle with olive oil, sprinkle with paprika, salt, and pepper. Air fry at 400°F (204°C) for 20 minutes, shaking or flipping halfway through to ensure even crispiness. Alternatively, bake in the oven until crispy, increasing cooking time as needed.
- Serve: Ladle the soup into bowls and top with the crispy chickpeas for added crunch and protein. Enjoy with crispy bread if desired.
Notes
- The crispy chickpeas are optional but add a delightful crunch and extra protein.
- If you don’t have an air fryer, baking chickpeas in the oven works well; increase cook time slightly to get them crispy.
- Raw cashews contribute to the creamy texture; soak them for 1 hour if your blender struggles to blend smoothly.
- Adjust seasoning and spices to taste, especially salt and pepper.
- This soup keeps well refrigerated for up to 4 days and freezes beautifully for future meals.
