Vegan Broccoli Cheese Soup

Makes 4 Servings (1 1/2 cup per serving)


  • 2 tsp. olive oil
  • ½ cup onion, chopped
  • 1 ½ cup broccoli
  • 1 cup cauliflower, chopped
  • 2 cloves garlic, chopped
  • 4 cup vegetable stock, low sodium
  • 1 cup spinach
  • 1 cup unsweetened almond milk
  • 1 tsp. pepper
  • 1 Tbsp. nutritional yeast


  1. Heat oven to 375 °F.
  2. Chop the broccoli and separate the large end of the stems from the florets leaving just a bit on the florets to keep them together.
  3. Heat 1 tsp. of oil in a large pot. Add onions and sauté until starting to soften.
  4. Add the cauliflower, the garlic and the stems of the broccoli. Cook for two minutes then add the vegetable stock. Cook until the vegetables are very soft, about 10-15 minutes.
  5. Meanwhile, toss the broccoli florets in the remaining oil and lay onto a baking sheet. Roast in the oven until a little crispy and cooked through, about 10 minutes.
  6. Add the salt, pepper, spinach, nutritional yeast and almond milk to the soup and let the spinach wilt.
  7. Blend the soup portion until smooth then return to stove top and continue cooking until it reaches your desired consistency.
  8. Once its thick enough, add the broccoli florets
  9. Serve and enjoy!

Nutritional analysis per serving: 95 calories, 3 g fat, 5 g protein, 13 g carbohydrate (10 g available carbohydrate), 3 g fibre, 1045 mg sodium

My Viva Servings: 0 grains and starch, 0 proteins, 2 vegetables, 0 fruit, 1 fat, 0 dairy