4.9 from 72 votes
Spiced Creamy Vegan Broccoli Soup
This vegan broccoli soup is creamy and spiced, using blended cashews for richness and a mix of cumin, coriander, and cayenne for warmth and depth. Shredded broccoli and onions are gently cooked with these spices to develop flavor before being combined with a smooth cashew-basil cream. The texture is thick and velvety, offering a plant-based alternative to traditional cream soups. It serves well as a savory dish accompanied by crackers or garlic bread.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
Calories:
328 kcal
Course:
Soup
Cuisine:
Fusion
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 328
% 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.