Simple Creamy Broccoli "Cheese" Soup (V, GF)

Many times as you know when I set out to make something it NEVER turns out as I plan. Sometimes that is a pleasant surprise and others its not so great. Well this time, its just so happens me and my family were pleasantly surprised with the results!

Before I leave for vacation I like to use up everything in the house that is perishable and that means sometimes using non-perishables to go along with it. First key which I will reinforce throughout this series is ALWAYS have basic items on hand to be able to create something from nothing I like to call it.

This particular dish I set out to do a Broccoli “Cheese” Pasta for my baby and family and I had zero time that day as I was teaching all day. I threw everything into the crock pot and let it cook until I go back. Originally I had planned it to cook for about 2-3 hours but it ended up for cooking for more like 4. So what I came home to was virtually a soup at that point. Good news it was SUUUPPPEEER creamy and really tasted like soup!

A few nutrition facts about what I used. I used a chickpea pasta which is here and it is packed and it looks and tastes like pasta if you’ve never tried it! Gluten Free, Vegan, simple ingredients and protein packed (25 G for 4 oz cooked pasta)! 4 Servings in a box and that is pretty much what the total recipe below makes up.

Another thing about when I cook pasta is I love to cook with butter or Ghee. However, if you choose to make this vegan - no worries - just exchange for your favorite oil.

The last thing, this is 100% dairy free “cheese” because I only use Nutritional Yeast when making pasta. #1 is because its more nutritional #2 its loaded with B12 which as a vegetarian I need! #3 It tastes pretty damn good!

Ok, now on the to recipe! Very simple ingredients and with the crock pot SIMPLE prep and cooking!


  • 1 Box Banza Chickpea Pasta

  • 2 cups Low Sodium Vegetable Broth

  • 2 cups water

  • 1/3 cup Bragg’s Nutritional Yeast

  • 1 Bunch of Broccoli Chopped

  • 2 Tbsp Ghee

  • 1 tsp sea salt


  1. Add all of the above ingredients into Crockpot and Cook on high for 2 hours. Add Almond Milk. Cook for another 1-2 hours.

  2. Mix well and the if its been cooked long enough the noodles will have melted into the cheese sauce. There may be a few clumps but it really tastes like bread thrown into the soup! Otherwise, if you want a creamy texture you can blend to smooth out.

Top with some pepper or more nutritional yeast and enjoy!


Pre-cooked in the crock pot!