Creamy Vegan Broccoli Soup

I created this because I wanted a soup that supports energy, immunity, and digestion. I also wanted to include more pumpkin seeds into my diet. They have many health benefits including thick, healthy, shiny hair, better sleep and improving our mood. Instead of cashews I blend pumpkin seeds into the broth to make it rich and creamy.

Health Benefits of Pumpkin Seeds

• Supports better sleep and balanced mood — high in magnesium, which calms the nervous system and reduces cortisol. Pumpkin seeds also contain tryptophan, an amino acid the body uses to create serotonin and melatonin, supporting deeper rest.
• Boosts Immunity — full of immune-supporting nutrients like zinc, vitamin E, iron, and other antioxidants. Zinc helps the body fight off colds.
• Nourishes healthy hair — rich in zinc, iron, and healthy fats, pumpkin seeds support strong hair growth, increased shine, and reduced shedding by nourishing hair follicles and improving scalp circulation.
• Promotes better gut health — fiber feeds beneficial bacteria and supports smooth, healthy digestion.
• Benefits women during menopause – the magnesium content helps reduce hot flashes and stress.
• Reduces gut inflammation — zinc strengthens the gut lining and supports immune resilience.
• Boosts heart health — magnesium helps regulate blood pressure, while healthy fats lower LDL (bad) cholesterol and increase HDL (good) cholesterol.
• Supports healthy iron levels — one of the best plant sources of non-heme iron, which is the plant-based form of iron, great for vegetarians. (1 tablespoon = approx. 1 mg iron).
• Strengthens bones — magnesium and phosphorus help increase bone mineral density.

Ingredients

• Extra-Virgin Olive Oil — Provides heart-healthy fats and helps bring out the flavors of the aromatics.
• Onion & Garlic — Build a savory, flavorful base.
• Celery — Adds depth of flavor and beneficial minerals.
• Broccoli — Rich in fiber, vitamins, and antioxidants; use both florets and stems for extra nutrition.
• Raw Pumpkin Seeds — Mineral-dense and naturally creamy when blended. Supports immunity, energy, and healthy hair.
• White Beans — Adds plant-based protein, fiber, and creamy texture (Great Northern or Cannellini are perfect). If you don’t like beans substitute Yukon gold potatoes.
• Vegetable Broth — Provides rich flavor and nutrients (use bone broth if not vegan for extra collagen + minerals).
• Lemon Juice and Apple Cider Vinegar — Brightens the soup and boosts iron absorption with vitamin C.
• Sea Salt — Enhances flavor and helps balance electrolytes.
• Dijon Mustard — Adds depth, zest, and savory complexity to the finished soup. If you don’t like mustard leave it out.
• Fresh Dill — Brings a bright, fresh herbaceous flavor and extra antioxidants.

How To Make

This recipe is wonderfully simple and comes together in one pot. Once the vegetables are tender, everything gets blended into a silky, creamy soup. You’ll need a blender, a high speed blender like a Vitamix gives the smoothest, velvety texture, but any blender will work.

1. Soak the pumpkin seeds in boiling water while you prepare the soup.
2. Sauté the onion, broccoli stems and celery until softened.
3. Add the beans (or potatoes) and garlic.
4. Add the broth and simmer 10 minutes to develop the flavors.
5. Add the broccoli florets and simmer 5 minutes until bright green.
6. Rinse and drain the pumpkin seeds and put to a blender.
7. Transfer the soup to the blender. Add the lemon juice, apple cider vinegar, and mustard, and blend until creamy.
8. Add the dill and pulse just a few times, so you still see bits of the dill.
9. Taste to adjust salt.

Serving Suggestions

Serve topped with fresh dill and chopped pumpkin seeds for a little crunch. A drizzle of olive oil and a squeeze of lemon is also good. Serve alone or with gluten free crackers, bread or a side salad.

Storing & Reheating

• Refrigerate in an airtight container for 4–5 days.
• Freeze for up to 3 months — let cool and put into an airtight container. Thaw overnight in the fridge before reheating.
• Reheat gently on the stovetop adding a splash of broth or water if it thickens.

It tastes just as delicious the next day (maybe even better as the flavors deepen), so make a double batch and enjoy nourishing ease all week long.

This nourishing soup brings you comfort, strength, and a delicious sense of well-being from the protein, minerals, and nutrient rich broccoli. Each bite will delight your senses with creamy texture and fresh, bright flavor.

More Nourishing Soups

• Italian White Bean Soup – a vegan variation of the classic Zuppa Toscana, made with tender white beans and vibrant lacinato kale in a creamy, rich broth. 
• Immunity Boosting Soup – packed with immunity boosting vegetables, kale, turmeric, ginger and lots of protein.
• Butternut Squash Vegetable Soup – an immunity boosting butternut squash vegetable soup with a variety of tastes and textures guaranteed to strengthen your body from the inside out.
• Healing Mushroom and Cabbage Soup – a brothy soup full of immune boosting, blood sugar balancing vegetables with a garlic-ginger-turmeric infused broth to reduce inflammation.