Description
This Creamy Vegan Broccoli Soup is a comforting and satisfying plant-based dish made with nutrient-rich vegetables and cashew cream, delivering a deliciously smooth texture without any dairy. Perfect for a healthy meal that is gluten-free, oil-free, and packed with flavor.
Ingredients
Scale
Broth and Cream 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
- Prepare Cashew Cream: Purée 1 cup of the vegetable stock with the raw cashew pieces in a blender until completely smooth. Set this creamy mixture aside for later use.
- Sauté Aromatics and Vegetables: In a large pot, heat 1 cup of the vegetable broth over medium heat. Add the finely chopped onion, celery, and carrot, cooking and stirring occasionally for 5 minutes until softened. Then, add the minced garlic, chopped red bell pepper, and cubed potatoes, cooking for an additional 2 minutes to meld the flavors.
- Simmer Soup Base: Pour in the remaining 4 cups of vegetable broth. Add the chopped broccoli, dried thyme, sea salt, and black pepper. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for about 10 minutes, or until the broccoli and potatoes are tender and soft.
- Combine Cashew Cream and Purée Soup: Stir the reserved cashew and vegetable stock purée into the soup pot until fully incorporated. Remove the pot from the heat. Purée approximately half of the soup in small batches using a blender until smooth, then return it to the pot. Alternatively, use an immersion blender inside the pot to purée the soup to your desired consistency. Reheat gently, stirring well to combine all elements evenly.
- Serve: Ladle the prepared creamy vegan broccoli soup into bowls while hot and enjoy as a wholesome, nourishing meal.
Notes
- This vegan broccoli soup is super creamy, comforting, and satisfying, loaded with vegetables and rich cashew cream for an easy, healthy, and delicious dish the whole family will love.
- It is gluten-free, dairy-free, oil-free, and vegan, making it suitable for various dietary preferences.
- You can substitute cashew cream with a nut-free alternative if needed.
- Using an immersion blender can simplify the puréeing step and reduce cleanup.
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
