'Cheesy' Broccoli Soup

Image: Jessica Mitton

Image: Jessica Mitton

I love pureed soups! They are super easy to make and great to freeze and then grab when you need to get something quick together for a meal. This soup gets its ‘cheesy’ flavour from nutritional yeast. Nutritional yeast is not only super tasty – it also has lots of nutritional benefits! 

So what exactly is nutritional yeast? Nutritional yeast is a deactivated yeast sourced from sugarcane and beet molasses. It cannot act as a leavening agent for baked goods like a baker’s yeast would, as the process of making nutritional yeast deactivates this affect. But used as an ingredient in or topping on your dishes, it provides a satisfying non-dairy ‘cheesy’ taste and texture, and is packed with nutrients. Here are some reasons to include nutritional yeast in your meals/dishes:

·      Good source of protein

·      Good source of B vitamins

·      Good source of fibre

·      Helps the immune system

·      It’s super tasty, with a nutty, cheesy flavour!

Why not try adding nutritional yeast to your next dish for some nutrition-packed ‘cheesy’ flavour? Need inspiration? Try out my ‘Cheesy’ Broccoli Soup:

Image: Jessica Mitton

Image: Jessica Mitton

‘Cheesy’ Broccoli Soup

Yields: 6 servings

Prep time: 20 minutes

Cook time: 35 minutes


2 tablespoons coconut oil

1 red onion, chopped

4 cloves garlic, minced

1 tablespoon dried parsley

1 teaspoon sea salt

1 cup nutritional yeast

2 carrots, sliced into coins

3 celery sticks, sliced

1 cauliflower head, chopped

4 cups of broccoli florets

6 cups of water


1.     Place the oil in a large pot over medium heat.

2.     Add onion and garlic and cook until onion is translucent, about 5 minutes.

3.     Add the parsley and sea salt and stir until onions and garlic are covered.

4.     Add the carrot, celery, cauliflower, broccoli and then stir to combine all ingredients.

5.     Pour water over ingredients, cover and bring to a boil.

6.     Once the soup starts to boil, turn down the heat and let simmer for 30 minutes.

7.     When the vegetables are tender, remove from heat and add nutritional yeast. Transfer to a vented high-speed blender or food processor until soup is pureed. You may have to do this in batches depending on the size of your appliance. You can blend the ingredients slightly if you would like it to be chunky soup, or thoroughly for a smooth, pureed consistency. Once blended, pour into another pot and stir thoroughly before serving. Enjoy!



Bruno, Gene, MS, MHS. "Nutritional Yeast and Liver." N.p., n.d. Web. 08 July 2016.

 "Nutritional Yeast - Bob's Red Mill." N.p., n.d. Web. 08 July 2016.

 Thompson, Alice K. "Get to Know Nutritional Yeast." Whole Foods Market. N.p., 2016. Web. 11 July 2016. 

"Why Athletes Should Eat Nutritional Yeast | NutritionFacts.org." NutritionFactsorg. N.p., n.d. Web. 08 July 2016.

Jessica Mitton


Jessica Mitton is a Registered Holistic Nutritionist and Culinary Nutrition Expert. She believes in a holistic approach, taking into consideration the body, mind and spirit. She is fascinated by the healing potential of food and how it can contribute to an individual’s overall health. A passionate creative force in the kitchen, Jessica is continually working to develop her own highly nutritious and equally delicious recipes, made from whole, organic and locally sourced ingredients. Most of all, she enjoys the opportunity to share her passion and knowledge with others, helping them to become their healthiest possible self!