Creamy Broccoli Soup
Prep. Time
30 minutes
Cook Time
45 minutes
Servings
4-6 bowls
Difficulty
Challenging
Soy-Free, Gluten-Free, dairy-free, egg-free
This soup is everything you want on a cool day: velvety, deeply satisfying, and surprisingly rich—for something completely dairy-free. Its creaminess come from blended whole foods that lend body and depth without heaviness. The flavors are savory and mellow, with just the right amount of edge from the pepper and a subtle nuttiness. Whether you’re after a light dinner or a cozy lunch, this soup delivers big comfort with minimal fuss.
Ingredients
1 cup raw unsalted cashews
3 tbsps nutritional yeast
2 cups veggetable broth -or- 2 cups of water + 2 tbsps consomme
1/2 can lite coconut milk
8.8 oz (250g) cauliflower, fresh
10 oz (300g) broccoli, fresh
1/2 tsp black ground pepper
1 tbsp salt
Instructions
Place the cashews in a bowl and cover with hot water. Let them soak for at least 20 minutes (or overnight in cool water if planning ahead). Drain before using.
In a high-speed blender with a steel blade, combine the soaked cashews, nutritional yeast and 1/2 cup of the vegetable broth (or water and consomme). Blend until completely smooth.
In a large pot, combine all the ingredients, as well as the blended mixture.
Bring to boil and reduce the heat to low/simmer. Stir occasionally, and cook for about 30-45 minutes, until everything is thoroughly cooked and flavors are blended.
Final texture: for a smooth soup, blend the soup. You can simply blend-in a few small (steamed) broccoli florets for a little color and texture. If a chunkier texture is preferred, mash the soup lightly with a spoon or leave it as-is.
Ladle into bowls and serve immediately. Great with homemade spelt bread or croutons.
Notes
Soaking the cashews is an essential step for a smooth final texture. This way the cashews soften, and are processed to a creamy blend.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.