VEGAN BROCCOLI SOUP WITH CASHEW CREAM
This nourishing, three-vegetable soup is thick and creamy, even without dairy. It takes very little skill and only 25 minutes to make, but success lies in proper blending: Use a high-powered blender for the creamiest soup, or let it go a few minutes longer in a standard blender. Fennel and celery provide welcome depth, and the quick cashew cream feels luxurious spooned over the top or stirred right in. Save any extra to drizzle on other blended soups or even roasted vegetables. Finish this vibrant bowl with celery leaves, parsley or dill, and two basic but crucial ingredients: an extra drizzle of olive oil and a dusting of freshly ground pepper.
Provided by Sarah Copeland
Categories dinner, for two, lunch, weekday, soups and stews, appetizer, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the cashews in a blender along with a pinch sea salt. Pour the boiling water on top. Cover and let sit to allow the cashews to soften while you make the soup.
- Combine the broccoli, fennel, celery, 2 tablespoons oil, 1 teaspoon sea salt and 3 cups water in a pot and cover loosely with a lid, leaving a small opening so steam can escape (this helps the soup keep its bright-green color). Bring to a boil over high, then steam vegetables over medium until they are tender, 8 to 10 minutes. Remove from the heat.
- Purée the cashews and water until completely smooth and frothy (the cashew cream should be the consistency of very loose whipped cream). Add additional water, 1 tablespoon at a time, if desired to thin the mixture. Spoon the cashew cream into a bowl.
- Working in batches if necessary, transfer the steamed vegetables and their cooking liquid to the blender and purée on high until completely smooth and frothy. Taste, and add more salt as needed. Divide the soup among bowls and top with cashew cream, celery leaves, dill, pepper and a drizzle of olive oil. Serve warm.
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Chloe Hobson
[email protected]I'm always looking for new vegan recipes to try, and this soup definitely didn't disappoint. It's creamy, flavorful, and packed with vegetables. I'll definitely be making it again!
Keith Schwall
[email protected]This soup is also great for meal prep. I like to make a big batch on the weekend and then eat it throughout the week for lunch or dinner.
Agon Luta
[email protected]I made this soup in my slow cooker, and it turned out perfectly. It's a great way to have a hot, delicious meal waiting for you when you get home from work.
Crazysaures Rex
[email protected]I'm always looking for vegan recipes that are kid-friendly, and this soup is a winner. My kids loved it, and they asked for seconds.
Alicia Semedo
[email protected]I like to add a little bit of cayenne pepper to my soup for a little bit of a kick. It really helps to bring out the flavors of the other ingredients.
tasmiya samiya
[email protected]This soup is a great way to use up leftover broccoli. I always have some leftover broccoli in my fridge, and this soup is a great way to use it up before it goes bad.
Ronald Sseguya
[email protected]I'm not a huge fan of broccoli, but I actually enjoyed this soup. The cashew cream and nutritional yeast really help to mask the broccoli flavor.
Blessings gaming_studio
[email protected]I love the addition of cashew cream. It makes the soup so creamy and rich. I also like that this soup is gluten-free, so it's a great option for people with celiac disease or gluten sensitivity.
Hugo Curtis
[email protected]I'm always looking for new ways to cook broccoli, and this soup is a great option. It's a nice change from the usual steamed or roasted broccoli.
Tharusha Chamoth
[email protected]I'm new to vegan cooking, and this soup was a great starting point. It's easy to follow and the ingredients are easy to find. The soup turned out amazing, and I can't wait to try more vegan recipes.
Afia Khan
[email protected]This soup is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a hit with my family. I love that I can feel good about feeding them something that's both healthy and delicious.
abraham wainaina
[email protected]I love the simplicity of this recipe. It's easy to make and doesn't require any fancy ingredients. Yet, the end result is a soup that tastes like it came from a gourmet restaurant.
sohel mobile
[email protected]I made this soup for a potluck, and it was a huge hit! Everyone raved about how creamy and flavorful it was. I'll definitely be making it again.
Jahangir Ahmad
[email protected]This soup is a great way to sneak in some extra vegetables into your diet. My kids loved it, and they didn't even realize they were eating broccoli!
Miranda re'
[email protected]I'm a huge fan of broccoli soup, and this vegan version is one of the best I've ever had. The cashew cream makes it so creamy and flavorful, and the addition of nutritional yeast gives it a cheesy taste without any dairy.
Kyazze Mahad
[email protected]I love that this soup is not only delicious but also incredibly nutritious. It's packed with vitamins, minerals, and antioxidants, making it a great choice for a healthy meal.
Md Shanan
[email protected]This vegan broccoli soup with cashew cream is simply divine! The cashew cream adds a velvety richness that perfectly complements the tender broccoli and flavorful vegetables. I highly recommend trying this recipe!