Creamy Vegan Soup That Does It All: Healthy, Hearty & Budget-Friendly!

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Looking for a creamy, comforting, and healthy soup that’s vegan, gluten-free, and budget-friendly? This Butter Bean, Broccoli, and Potato Soup is packed with plant-based protein, fiber, antioxidants, vitamins, and minerals-all the goodness your body needs in a bowl of pure comfort!
In this video, I’ll show you how to whip up this hearty and satisfying soup in no time. Perfect for busy days, this recipe is super easy to make, uses simple ingredients, and won’t break the bank. Whether you’re meal-prepping, feeding the family, or just craving something warm and delicious, this soup is the ultimate go-to.
What makes it special?
🌱 Vegan & Gluten-Free
💪 High in Protein & Fiber
🕒 Quick & Easy (Ready in 30 minutes!)
💸 Budget-Friendly Ingredients
Give this recipe a try, and let me know how you like it in the comments. Don’t forget to subscribe for more vegan, plant-based and gluten free recipes!
Here's the recipe:
Creamy Vegan Butter Bean, Potato and Broccoli Soup
Ingredients
2 stalks of broccoli
4 cloves of garlic
2 medium potatoes (preferably yellow)
1 yellow onion
1 15 oz can of butter beans (drained and rinsed)
1 cup of unsalted, raw cashews
1 32 oz container of vegetable broth (4 cups)
1/2 to 3/4 cups of nutritional yeast
1 to 2 lemons to yield 4 Tbs. lemon juice
2 Tbs. olive oil
1 tsp. salt
Instructions
Prep
Wash your onion skin and then dice. It's not necessary to dice the onion finely
because all ingredients will be blended together in a blender. Peel and dice the garlic cloves.
Wash the broccoli and then cut off the florets. (Save the stalks for another recipe such as a stir-fry). Wash the potatoes and remove any eyes but don't peel the potatoes. Cut the potatoes in evenly sized pieces. Juice 4 Tbs. of lemon juice. Drain and rinse the can of butter beans.
Cooking
Add 2 Tbs. olive oil to a large pot. (If you don’t want to use oil, use ½ cup of water or vegetable broth. Heat the oil and add the chopped onions. Sauté the onions for about 3 minutes to become soft and translucent. Then add the garlic and stir and sauté for one minute. Then add the cashews, broccoli, and potatoes. Stir the ingredients and cook for 5 minutes to soften the vegetables. Then add the 4 cups of vegetable broth and butter beans and stir everything together to combine.
Bring the mixture to a boil, turn down the heat and cover the pot with a lid. Allow the soup to simmer with the lid on for 15 minutes.
Then turn off the heat and remove the lid. Allow the soup to cool for a few minutes.
Then in batches, blend the soup mixture in a high-speed blender to become smooth. In one of the batches that you blend, add one tsp. of salt and ½ to ¾ cups of nutritional yeast, depending on your taste. Keep placing blended batches back into the large soup pot.
When all of the vegetables are blended, turn on the heat and warm the soup and stir well to combine the salt and nutritional yeast throughout the mixture.
This should make about four large bowls of soup. To add additional richness, drizzle some olive or avocado oil on top of the soup, and add pumpkin seeds or sliced almonds. This soup pairs well with warm and crust gluten free bread.