Description
This creamy vegan broccoli soup is a comforting and satisfying dish made with fresh vegetables and rich cashew cream, delivering a healthy, dairy-free, and oil-free meal perfect for any season. Its smooth texture and flavorful broth make it a delicious, family-friendly option that is both gluten-free and vegan.
Ingredients
Scale
Broth and Nuts
- 8 cups vegetable stock
- 1 cup raw cashew pieces
Vegetables
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 large carrot or 2 medium carrots, chopped
- 2 garlic cloves, minced
- ½ red bell pepper, chopped
- 2 medium unpeeled potatoes, cubed
- 1 head broccoli (about 4 cups chopped, including stem)
Seasonings
- 1½ teaspoons dried thyme
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Prepare Cashew Cream: Purée 1 cup of the vegetable stock with the cashew pieces in a blender until very smooth. Set this creamy mixture aside to use later as a base and thickener for the soup.
- Sauté Vegetables: In a large pot, heat 1 cup of vegetable broth over medium heat. Add the finely chopped onion, celery, and carrot, cooking for about 5 minutes until the vegetables soften and begin to release their flavors.
- Add More Veggies: Stir in the minced garlic, chopped red bell pepper, and cubed potatoes, cooking for an additional 2 minutes to blend the flavors and begin softening the potatoes.
- Simmer Soup: Pour in the remaining 4 cups of vegetable broth. Add the chopped broccoli, dried thyme, sea salt, and black pepper. Bring the mixture to a boil over high heat, then cover and reduce to a simmer. Let it cook until the broccoli and potatoes are tender, about 10 minutes.
- Combine and Purée: Add the reserved cashew cream mixture to the pot, stirring well to combine. Remove the pot from heat and purée about half of the soup in small batches using a blender until smooth, then return the puréed portion to the pot. Alternatively, use an immersion blender directly in the pot to purée the soup to your preferred consistency.
- Reheat and Serve: Warm the entire soup gently over low heat, stirring well. Serve hot as a nourishing and creamy vegan broccoli soup.
Notes
- This soup is creamy, comforting, and packed with vegetables and wholesome cashew cream, making it both healthy and delicious.
- It is naturally gluten-free, dairy-free, oil-free, and vegan, accommodating various dietary restrictions.
- You can substitute cashews with other nuts or nut-free alternatives if needed.
- Using an immersion blender is an easy and quick way to purée the soup directly in the pot without transferring hot soup in batches.
Nutrition
- Serving Size: 1 serving
- Calories: 361 kcal
- Sugar: 12 g
- Sodium: 2537 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg
