Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
✅ Weekly live support + check-ins with certified coaches
✅ Quick, feel-good Pilates workouts (just 5 minutes a day)
✅ Monthly mindset coaching and book club
✅ Live cooking classes + bonus cookbooks
✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

Crock Pot Vegan Broccoli and Cheese Soup

crock pot high protein Dec 19, 2025

Cheesy Broccoli Soup (Dairy-Free)

This cozy, comforting cheesy broccoli soup is made creamy and flavorful without dairy. Hashbrowns naturally thicken the soup, while nutritional yeast and vegan cream cheese create that classic cheesy flavor—no blending required. It’s simple, filling, and perfect for busy days.

🕒 Total Time

Prep time: 10 minutes
Cook time: 2–4 hours
Total time: ~2 hours 10 minutes to 4 hours 10 minutes

🍽 Servings

Serves: 6–8 servings

Ingredients

1 small onion, chopped
1 lb broccoli, chopped (fresh or frozen)
2 lb frozen hashbrowns
4 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
¼ teaspoon turmeric
¼ cup nutritional yeast
Vegan cream cheese, to taste (about 4–8 oz)

Optional Add-Ins & Garnish

1 additional lb broccoli (for extra veggies)
Extra nutritional yeast
Chopped chives or green onions
Crusty bread for serving

Instructions

Add everything to the slow cooker
Add chopped onion, broccoli, hashbrowns, vegetable broth, garlic powder, onion powder, paprika, turmeric, and nutritional yeast to the crockpot. Stir to combine.
Cook
Cover and cook on HIGH for 2–4 hours, until broccoli is tender and flavors are well developed.
Finish with cream cheese
Once cooking is complete, stir in vegan cream cheese until melted and creamy.
Taste and adjust seasoning as needed.
Serve
Garnish with nutritional yeast and chives if desired. Serve warm with crusty bread on the side.

Tips & Variations

Add an extra pound of broccoli for a heartier, veggie-packed soup
Blend partially for a smoother texture, or leave chunky
Thin with extra broth if needed after refrigeration

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.

Click here to learn more about our plant-based membership called, The Collective

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.