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“Cheesy” Detox Vegan Vegetable Soup

Blend soups often? I highly suggest an immersion blender. They make the job so much easier! 
Course: Soup
Cuisine: American
Keyword: detox, gluten free, vegan, vegetarian
Servings: 4


  • 2 tablespoons EVOO
  • 1 medium onion diced
  • 1 teaspoon salt
  • 1 pinch coconut sugar optional
  • 4 cups broccoli chopped
  • 2 cups cauliflower chopped
  • 3 celery stalks diced
  • 4 small/medium carrots diced
  • 3 garlic cloves minced
  • 2 medium yukon golds peeled and chopped
  • 4 cups vegetable stock bone or chicken broth if not vegan
  • 1/3 cup nutritional yeast
  • 1 teaspoon mustard
  • 1 teaspoon cayenne or Frank's Red Hot Sauce, if not vegan
  • 1/4 cup hemp hearts
  • 1 teaspoon tumeric
  • 1/8 teaspoon fresh-ground nutmeg
  • 1 tablespoon miso
  • 2 tablespoons fresh lemon juice


  • Heat olive oil in a large dutch oven or stockpot over medium heat. Add onions, salt, and a pinch of sugar (optional). Cook, stirring frequently, for 8–10 minutes. Add broccoli, cauliflower, carrots, and celery. Cook, continuing to stir, about 5–8 minutes. Add garlic and cook about 1 minute longer.
  • Remove 1–2 cups of vegetables from pot (depending how smooth or textured you prefer your soup); set aside and reserve.
  • Add all other ingredients to pot besides lemon juice; bring to a boil. Reduce to a simmer, and cook, uncovered for 20 minutes.
  • Using an immersion blender, blend soup until smooth (alternatively, blend in batches in standard blender). Add reserved vegetables and simmer until heated through and tender. Lastly, stir in fresh lemon juice. Season with S&P and adjust according to preference.