Raw Food Ayurveda Recipe: Broccoli Cheezy Soup

Last summer, I visited Boulder, Colorado, and had the pleasure of dining at the local raw vegan joint, Thrive. I ordered the Broccoli Cheddar Soup, and was veryyyy pleased.

“I will recreate this at home!” I announced to myself.

And, so I have.

Here, friends, we have a tasty, uber delicious, delectable raw vegan version of the American classic, Broccoli Cheese Soup.

Best of all, it’s entirely dairy-free, guilt-free, cruelty-free, and PACKED with love, light, and nutrition.

Once I perfected the recipe, I decided I could eat it every night for dinner and be a happy, satisfied camper.

And, friends, I have had it OFTEN.

It never gets old…

For those of you who are worried about getting protein on a plant-based diet, this one is for you!!

Did you know that broccoli has more protein per calorie than steak?!

So relax, and eat some broccoli!

I’ll also have you know that I have been able to build quite a bit of muscle with my daily fitness routine on an entirely raw vegan diet without worrying about protein…but that’s a story for another blog post.

Here’s the recipe!

(1 hearty serving)


  • 3 cups broccoli florets (divided)
  • 2 stalks celery, coarsely chopped
  • 1/4 cup sunflower seeds, soaked (for about 30 minutes), rinsed & drained
  • 2 cloves garlic
  • 1/2 yellow onion, coarsely chopped
  • 1 tbsp chickpea miso
  • 2 tbsp nutritional yeast
  • 1/2 lemon, juiced
  • 1/2 Serrano pepper (optional)
  • 1-2 cups hot water (more water = brothy-ier, thinner soup. Less water = thicker soup)


  1. Place 1 cup of very small chopped broccoli florets in your soup bowl. Use more florets if you want extra chunky soup. You can place this in the dehydrator to warm while making your soup. 
  2. Blend the remaining ingredients in your high speed blender on high for 3-4 minutes until nice and warm.
  3. Pour soup into bowl with broccoli florets. Garnish with sliced green onion, nutritional yeast, and fresh black pepper.

Doshic Analysis

Vata – This is an AWESOME choice for you! The warm temperature soothes Vata, along with the salty (soy-free!) miso, pungent garlic and onion, healthy fats in the sunflower seeds, and sour lemon. If broccoli and celery irritate you, substitute zucchini. Since the broccoli and celery are blended until warm, you may find this is a great, easy-to-digest way to enjoy these healthy veggies. Be sure to chew the broccoli florets well when enjoying your soup.

Pitta – Since this is a hot soup, it has the potential to aggravate you. But it’s a raw vegan soup, so it will be more cooling than other hot or warm dishes. Remember: you have temperature control here. Use warm water rather than boiling water. Blend it for less time to generate less heat. Don’t warm up the broccoli florets in the dehydrator. You can also skip the hot pepper, substitute green onion for garlic and yellow onion, and substitute celery for the miso to help soothe aggravated pitta. Enjoy this soup in cooler weather for best results.

Kapha – This is a great choice for you too. The recipe works as is. If you are trying to lose weight and decrease kapha, feel free to reduce sunflower seeds to 1 or 2 tbsp or skip them altogether. Otherwise, be generous with the black pepper and enjoy this warming, veggie-packed dish.

Don’t know your dosha?

Go here! It’s 100% free!

My Books:

FREE or by donation SWEET recipe e-book: Raw Food Ayurveda: Volume 1

Raw Food Ayurveda: Volume 1 is available in paperback here.

Check out my SAVORY recipe e-book, Raw Food Ayurveda: Volume 2 here.

Raw Food Ayurveda: Volume 2 is available in paperback here.

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