Description
This Creamy Vegan Broccoli Soup is a comforting and wholesome meal made with nutrient-dense vegetables and a rich cashew cream base. Perfect for a healthy, dairy-free, and gluten-free diet, this soup is easy to prepare and delivers a satisfying, velvety texture with every spoonful. It’s a delicious, plant-based option suitable for the entire family.
Ingredients
Scale
Soup 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 (including stem), chopped (about 4 cups)
Seasonings
- 1 ½ teaspoons dried thyme
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Blend Cashews: Purée 1 cup of the vegetable stock with the raw cashew pieces in a blender until completely smooth and creamy. Set this mixture aside for later use.
- Sauté Vegetables: Heat a large pot over medium heat and cook the onion, celery, and carrot in 1 cup of vegetable broth for 5 minutes, stirring occasionally until softened.
- Add Aromatics and Potatoes: Add the minced garlic, chopped red bell pepper, and cubed potatoes to the pot. Cook for an additional 2 minutes to release their flavors.
- Simmer Soup: Pour in the remaining 4 cups of vegetable broth, then add the chopped broccoli, dried thyme, sea salt, and black pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to a simmer, and cook until the broccoli and potatoes are tender, about 10 minutes.
- Incorporate Cashew Cream: Stir the prepared cashew and vegetable stock purée into the soup until well combined.
- Purée Soup: Remove the pot from heat. Use a blender to purée about half of the soup in batches until smooth, or alternatively, use an immersion blender directly in the pot to achieve a creamy texture. Mix the puréed portion back into the pot and heat through if needed, stirring well.
- Serve: Ladle the hot, creamy soup into bowls and enjoy immediately.
Notes
- This soup is naturally vegan, gluten-free, dairy-free, and oil-free, making it suitable for various dietary needs.
- For a nut-free version, substitute cashews with a nut-free cream alternative such as sunflower seed cream or silken tofu.
- If you prefer a thinner consistency, add more vegetable stock or water to adjust the soup texture.
- The soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 1 month.
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
