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
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!