Creamy Vegan Broccoli Soup
User Reviews
5
Creamy Vegan Broccoli Soup
Description
Creamy Vegan Broccoli Soup uses raw cashews blended with part of the vegetable stock to create a dairy-free creaminess. The cooking begins by softening onions, celery, and carrots in broth, then adding garlic, bell pepper, cubed potatoes, and chopped broccoli along with dried thyme, salt, and pepper. Simmering until the vegetables are tender allows flavors to meld.
After cooking, the cashew cream is incorporated, and half the soup is pureed to introduce a silky smoothness while retaining some chunks for texture. The resulting soup is both thick and creamy, with subtle herbal notes from thyme and a mild sweetness from the carrots and bell pepper. The unpeeled potatoes contribute body without overpowering.
The soup is served hot and can be adjusted for texture preference by blending more or less. It fits well as a hearty starter or light main course, especially as a plant-based, gluten-free option. The preparation accommodates use of fresh or frozen vegetables to save time without losing flavor.
The recipe notes recommend cutting vegetables evenly for even cooking and adjusting broth quantity for thickness preferences. Removing some vegetables before blending can create a chunkier soup texture to vary the mouthfeel according to taste.
Ingredients
- 8 cups vegetable stock
- 1 cup cashews raw pieces
- 1 medium onion finely chopped
- 2 talks celery finely chopped
- 1 large carrot chopped, or 2 medium carrots
- 2 garlic minced, cloves
- ½ bell pepper chopped, red
- 2 medium potato cubed, unpeeled
- 1 head broccoli including stem, chopped (about 4 cups, or more broccoli
- 1 ½ teaspoons dried thyme
- 1 teaspoon of sea salt
- ½ teaspoon black pepper
Instructions
- Purée 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
- In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable broth for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable broth and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
- Add the cashew mixture to the soup and stir until mixed. Remove the pot from hear and purée about half of the soup, in small batches, until smooth. Return puréed soup to the pot and reheat, stirring well. Alternatively, you can use an immersion blender directly in the pot. Serve hot.
Notes
- Cut vegetables evenly to ensure uniform cooking.
- Blend partially or fully to adjust soup texture from chunky to smooth.
- Adjust broth amount and potato quantity to achieve desired soup thickness.
- Use fresh or frozen pre-prepared vegetables to reduce prep time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 2537mg | 106% |
| Potassium | 1286mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 5463IU | 109% |
| Vitamin C | 181mg | 201% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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