Go Back
+ servings
Print Recipe
5 from 2 votes

"Cheezy" Broccoli + Kale Soup

This cheesy broccoli + kale soup packs a whole lot of green goodness into one small, slurp-able package. Broccoli, leek, kale, and hemp seeds serve as the nourishing green base while nutritional yeast adds a cheesy flavor to this dairy-free soup.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soup
Keyword: gluten-free, vegan
Servings: 4 -6
Author: Blissful Basil


  • 4 small heads broccoli, de-stemmed and chopped into 1-inch pieces (you should have approximately 8 cups of florets)
  • 1 large leek, thoroughly cleaned, cut in half lengthwise and thinly sliced
  • 1 head of lacinato kale, de-stemmed and chopped
  • 2 ½ tablespoons olive oil
  • 4 cups plain, unsweetened almond milk, divided*
  • ¾ cup hemp seeds
  • ¼ cup + 2 tablespoons nutritional yeast
  • 1 clove garlic
  • 2 teaspoons smoked paprika
  • 1 teaspoon turmeric
  • 1 ½ - 2 teaspoons large grain sea salt to taste
  • black pepper to taste
  • Optional: dash of cayenne pepper


  • Preheat oven to 400 degrees Fahrenheit.
  • Line a large baking sheet with parchment paper and line a small baking sheet with parchment paper.
  • Spread the broccoli florets and leeks over the large baking sheet. Drizzle with 2 tablespoons olive oil.
  • Roast the broccoli and leeks in the oven for 20-25 minutes or until just starting to turn golden and brown.
  • While the broccoli starts to roast, spread the lacinto kale over small baking sheet. Drizzle with ½ tablespoon olive oil and massage oil into kale.
  • Roast the kale in the oven along with the broccoli for 5-7 minutes or until just barely turning golden.
  • While the veggies are roasting, add 3 cups almond milk, hemp seeds, nutritional yeast, garlic, paprika, turmeric, salt, and black pepper to a high-powered blender. Blend for 1-2 minutes or until smooth.
  • Heat a dutch oven or large stock pot over medium-low heat. Add the almond milk soup base to the pot.
  • While the soup base starts to cook, add the broccoli, leeks, kale, and 1 cup almond milk to a very high-powered blender or food processor and process until as smooth as possible. This will take 10 minutes or so -- patience is a soup-making virtue!
  • Pour the blended broccoli mixture into the pot and whisk into the almond milk mixture.
  • Add in a pinch of cayenne if desired, and simmer for 15 minutes.
  • You may need to use an immersion blender to get the soup as smooth as desired.
  • Serve and enjoy.
  • Refrigerate leftovers.


*Double-check the ingredient list on your plant-based milk. Some brands (e.g., Califia) add "flavors" to their unsweetened plain milks that impart an undesirable sweetness in savory recipes. If you can't find a plant-based milk that's free of "flavors", I recommend using filtered water instead.