Creamy Broccoli & Potato Soup With Parsley Pesto

This is an awesome green on green soup & the final swirl of pesto at the end just takes it to a whole new level!

Pin me ๐Ÿ‘†๐Ÿฝto save me for later!

It can be really tough during the cold winter months to get all your veggies in and sometimes you just want something warm! Enter this lively, fresh & full of green goodness soup.

Creamy Broccoli & Potato Soup With Parsley Pesto

Serves 6, vegan, gluten-free

1L organic vegetable stock

2-3 tbsp olive oil

1 yellow onion, diced

4 garlic cloves, minced

1 tbsp fresh thyme

1/4 tsp red chill flakes

1 large potato, peeled & diced

3 broccoli stalks including florets, chopped

2 big handfuls spinach

1 cup cashew cream (recipe below)

sea salt and pepper to taste


Heat olive oil in a soup pot over medium-high heat and sautรฉ the onion until translucent. Add garlic, a pinch of salt, thyme and chill flakes and sautรฉ until fragrant and golden. Stir in broccoli florets, stalks and potato, cook for 5 minutes. Add to the pot the vegetable stock, cover and bring to a boil. Simmer and cook partially covered until broccoli and potatoes are just tender.

Add spinach, turn the heat off and let the heat from the soup wilt the spinach. Puree the soup until smooth.

Return the soup to the pot over low heat to warm up and add cashew cream. If the soup is too thick, add more stock to thin. Season with sea salt and pepper.

Cashew Cream

Yields: Just over 1 cup

1/2 cup cashews, soaked for 4-6 hours or overnight

1 cup water

pinch of sea salt and black pepper


Drain and rinse cashews. Place all ingredients in a high-powered blender and blend on high for 30 seconds to 1 minutes until smooth and creamy.

Set aside for now. Once soup is pureed, add the cream to the soup and warm over low heat on the stove.

Parsley Pesto

1 1/2 cup Italian parsley

40 grams fresh basil (roughly one package from the grocery store)

1/2 cup slivered almonds

2 tbsp freshly squeezed lemon

2 garlic cloves

1/4 cup nutritional yeast

1/4 cup olive oil

sea salt and pepper to taste

1 tbsp water to thin out, more if necessary


Add all ingredients to a food processor and blend until combined. You may need to add more water depending on how thin or thick you prefer the texture.

Drizzle on top of the ready to serve soup or place 1-2 tbsp at the bottom of the bowl and ladle soup over top!

keep on reading...