Spiced Creamy Vegan Broccoli Soup
User Reviews
4.9
Spiced Creamy Vegan Broccoli Soup
Description
Spiced Creamy Vegan Broccoli Soup features shredded broccoli cooked with onions and a blend of aromatic spices, including cumin, coriander, garlic powder, and cayenne pepper. These spices infuse the vegetables during a gentle sauté, creating a fragrant base. Cashews soaked and blended with basil and non-dairy milk contribute a creamy consistency without dairy. Nutritional yeast adds a mild cheesy flavor, enhancing the soup's depth.
The soup is brought to a boil and simmered until reaching a balanced thickness, with adjustments to seasoning and liquid made as needed. The final texture is smooth and creamy, with a subtle heat from cayenne pepper that can be adjusted to preference. It pairs well with warm garlic bread or crackers to complement the creamy, spiced profile.
To vary the soup, additional shredded vegetables like carrots may be included, or flour and mashed potato can be used as thickening alternatives to cashews, adjusting richness and texture. It also works well served as a dip with reduced liquid.
Ingredients
- 2 tsp extra virgin olive oil
- 1/2 cup onion red, or white, chopped
- 2 cups broccoli or broccoli slaw, grated
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/3 tsp cumin ground
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper or more
- 2 tbsp nutritional yeast or more
- 3/4 tsp salt or more
- 3 tbsp basil chopped fresh or dried, to taste
- 1/4 cup cashews soaked for 15 minutes or longer (1/3 cup for creamier)
- 2 cups non-dairy milk unsweetened, or more
- cayenne pepper for garnish
Instructions
- Heat oil in a saucepan over medium low heat. Add onions and a dash of salt and cook until mostly translucent. about 6 minutes.
- Add the shredded broccoli and spices. Mix and cook for 1 minute. Mix in the nutritional yeast and salt. I used some broccoli stems and some florets and processed them in a food processor to get about 2 cups grated broccoli.
- Blend the cashews and basil with 1 cup non dairy milk until smooth. Blend a couple of times if the cashews were not soaked. Add to the saucepan. Add the rest of the non dairy milk and mix in. Bring to a boil. About 5 mins. If the soup starts to thicken too much or needs more liquid. Add 1/4 to 1/2 cup or more water and mix in. Taste and adjust salt and spice.
- Simmer for another 3 to 5 minutes or until desired consistency. Garnish with cayenne or red pepper flakes. Serve with warm garlic bread or crackers.
Notes
- Add other grated vegetables such as carrots to vary flavor and texture.
- For a lighter consistency, reduce cashews and add flour mixed into non-dairy milk as a thickener.
- The soup can be served thicker as a dip by adjusting the amount of non-dairy milk added.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 293mg | 12% |
| Potassium | 760mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 1295IU | 26% |
| Vitamin C | 106.9mg | 119% |
| Calcium | 412mg | 41% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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