About this recipe
This broccoli zucchini soup is everything you want in a quick, nourishing meal. It’s creamy without cream, loaded with veggies, and finished with a squeeze of lemon and crunchy almonds for extra flavor. The secret ingredient? Nutritional yeast, which not only makes the soup taste cheesy but also adds vitamin B12—a nutrient many people need more of, whether vegan or not.
Why you will love this recipe
- Healthy & nourishing: Packed with broccoli, zucchini, and nutritional yeast for a natural vitamin boost.
- Creamy without dairy: Blended veggies give it that silky texture—no cream or butter needed.
- Easy & quick: Ready in just 30 minutes with minimal prep.
- Flexible: Swap in cauliflower, spinach, or kale if you don’t have broccoli or zucchini.
Ingredient notes
- Broccoli: Use florets and stems—perfect for reducing waste.
- Zucchini: Adds creaminess when blended.
- Nutritional yeast: Boosts flavor and adds B12; if you don’t have it, the soup is still delicious.
- Olive oil or vegan butter: For a rich base flavor.
- Lemon juice: Brightens the soup right before serving.
- Almonds: Add crunch, but sunflower seeds or pumpkin seeds also work.
How to make it, Step by step
- Sauté aromatics: Heat olive oil in a large pot and cook the onion until translucent.
- Add vegetables: Toss in broccoli, zucchini, and salt; cook until tender.
- Blend: Stir in the nutritional yeast, add the broth, and then blend until silky smooth.
- Finish: Adjust seasoning, drizzle with olive oil, squeeze lemon juice, and sprinkle with chopped almonds.
Variations
- Add a small potato for extra creaminess.
- Add a handful of spinach or kale for an extra boost of greens.
- Stir in a spoonful of miso for umami depth.
Home-cook to home-cook tips
Pair it with a slice of sourdough bread or a green salad for a complete meal.
If your soup is too thick, thin it with extra broth or water.
Don’t skip the lemon at the end—it really wakes up the flavors.
This soup freezes beautifully—leave out the almond topping until serving.
Broccoli Zucchini Soup with B12 (Easy, Creamy & Vegan)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 4 or 5 zucchinis
- 1 head of broccoli
- 4 cups of filtered water
- 3 tablespoons nutricional yeast
- 1 teaspoon salt
Instructions
- In a pot add the oil and onion, cook until translucent.
- Add the broccoli, zucchini, and salt. Cover until the veggies are soft so you can cut them with a knife or fork.
- Add the nutricional yeast and blend in a blender or food processor.
- Taste and adjust the seasoning if necessary.
- Serve with a few drops of lemon and toasted almonds.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨