Description
This recipe for creamy Vegan Broccoli Soup with cashew cream is a Hummusapien community favorite! You'd never guess it's healthy and dairy-free. Done in under an hour and packed with loads of veggies (you can use fresh or frozen broccoli). So simple to make, freezer-friendly, and kid-approved. Comfort food in a bowl!
Ingredients
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- 3/4 cup raw cashews, soaked
- 2 tbsp extra virgin olive oil
- 2 medium onions, diced
- 2 stalks celery, chopped
- 3 medium carrots, chopped
- 3 large cloves garlic, minced
- 20oz fresh or frozen broccoli florets, chopped (about 6-7 cups)
- 6 cups water or broth, divided
- 1 1/2-2 tsp salt (to taste) + freshly ground pepper
- 2 tbsp fresh lemon juice
- optional but recommended for cheezy goodness: 1/3 cup nutritional yeast
Instructions
- Place cashews in a small bowl. Cover with hot water. Soak for 20-30 minutes.
- Add oil to a large pot (I used my dutch oven) over medium high heat. Once hot, add onion and a pinch of salt and sauté for about three minutes. Add celery and carrots and sauté for another five minutes. Add garlic and broccoli and sauté for another five minutes.
- Add 5 cups water, 1 1/2 tsp salt, and pepper. Stir and bring mixture to a boil. Once boiling, reduce heat to low and simmer, covered, for 15 minutes.
- Drain cashews. Place cashews and 1 cup water in a blender (I used my Nutribullet). Blend until very smooth and creamy. There should be no clumps. Add to soup.
- Puree soup using an immersion blender. You can also do this in batches using a high speed blender. I like to leave some broccoli chunky for texture. Season to taste with lemon juice for brightness, salt (I use at least 2 tsp with water for liquid) and pepper. You can also add 1 tsp apple cider vinegar for extra tang. I like to add nutritional yeast for umami and cheesy flavor!