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Creamy Vegan Broccoli Soup Recipe
Ingredients
- ¼ cup cashews soaked for 15 minutes in hot water, then drained
- 3 cups vegetable broth divided
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 cup minced sweet onion
- ½ cup minced carrots
- 12 ounce bag of frozen broccoli florets or 3 cups fresh broccoli - Reserve a handful to steam or saute for garnish, if you like!
- 1 15 ounce can white beans drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- salt and black pepper to taste
- lemon juice to taste
- extra steamed broccoli for garnish
Instructions
- In your blender, combine the cashews and ¾ cup of the vegetable broth. Puree until smooth, and set this aside. Leave it in the blender, so you can blend again just before adding it to the pot.
- In a soup pot, heat the oil on medium-high heat, and add the onion, carrots, and garlic. Cook until the onion turns translucent, about 3-5 minutes.
- Add the remaining broth along with the broccoli florets, white beans, and spices to the pot. Cover, bring to a boil, then reduce the heat and simmer until the beans soften, about 10 minutes.
- Now, you have two options. If you have an immersion blender, use it to blend the soup until it's completely smooth. If you don't, then let the soup cool and transfer it in batches to a regular blender, blending until totally smooth. This might take longer, depending your blender, so just be patient, and keep going until the soup is totally smooth. Transfer back to the pot, if you used an upright blender.
- Simmer the soup again, covered, for 5 minutes, then blend again, like in the previous step. Stir in the cashew cream; season to taste with salt, pepper, and lemon juice; and serve.
Notes
Leftovers will keep for 3-5 days in the fridge or up to 6 months in the freezer. Thaw frozen soup in the fridge overnight, then run it through the blender and warm it back up in a pan on the stove or in the microwave.
For oil-free, water fry instead of sautéing the veggies in oil.
For nut-free, use ¾ to 1 cup of coconut milk in place of the cashew cream or use raw pumpkin seeds in place of the cashews.
Servings 6
Nutrition
Calories: 103kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 29mg | Potassium: 303mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2142IU | Vitamin C: 53mg | Calcium: 45mg | Iron: 1mg
