Description
This creamy vegan broccoli soup is a comforting, nutrient-rich dish made with fresh vegetables and a cashew-based cream for a smooth, satisfying texture. Perfect for a healthy, dairy-free, and gluten-free meal, it combines broccoli, potatoes, and aromatic herbs simmered in vegetable stock for a wholesome bowl of warmth and flavor.
Ingredients
Scale
Broth and Cream Base
- 8 cups of vegetable stock
- 1 cup of raw cashew pieces
Vegetables
- 1 medium onion, finely chopped
- 2 stalks of celery, finely chopped
- 1 large carrot or 2 medium carrots, chopped
- 2 garlic cloves, minced
- ½ of a red bell pepper, chopped
- 2 medium unpeeled potatoes, cubed
- 1 head of broccoli (about 4 cups), including stem, chopped
Seasoning
- 1 ½ teaspoons of dried thyme
- 1 teaspoon of sea salt
- ½ teaspoon of black pepper
Instructions
- Prepare Cashew Cream: Purée 1 cup of the vegetable stock with the raw cashew pieces in a blender until smooth and creamy. Set this cashew mixture aside for later use.
- Sauté Vegetables: In a large pot, heat 1 cup of vegetable stock over medium heat. Add the finely chopped onion, celery, and chopped carrot, and cook for about 5 minutes until they begin to soften and release aroma.
- Add Additional Vegetables: Stir in the minced garlic, chopped red bell pepper, and cubed potatoes. Cook for another 2 minutes, allowing the flavors to combine.
- Simmer Broccoli and Seasonings: Pour in the remaining 4 cups of vegetable stock, add the chopped broccoli, dried thyme, sea salt, and black pepper. Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for roughly 10 minutes until the broccoli and potatoes are tender.
- Incorporate Cashew Cream: Stir the prepared cashew cream into the pot, mixing well to combine for a rich, creamy texture.
- Blend Soup: Remove the pot from heat. Using a blender, purée about half of the soup in small batches until smooth, then return it to the pot. Alternatively, use an immersion blender to blend half of the soup directly in the pot for convenience. Stir well to combine.
- Reheat and Serve: Gently reheat the soup if needed, stirring occasionally. Serve hot as a comforting and nourishing meal.
Notes
- This vegan broccoli soup is rich and creamy without any dairy, making it suitable for those avoiding lactose and gluten.
- You can substitute cashews with a nut-free alternative if you have allergies, but this may affect the creaminess.
- Adjust seasoning according to taste; adding a pinch more salt or herbs can enhance flavor.
- Use organic vegetables and homemade vegetable stock for the best flavor and nutrition.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for future meals.
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
