Description
A creamy, nourishing vegan broccoli soup that can be made in just 30 minutes. It’s silky, plant-powered, and features a bright lemon note that lifts the flavor.
Ingredients
Scale
- 3/4 cup raw cashews, soaked
- 2 tbsp extra virgin olive oil
- 2 medium onions, diced
- 2 stalks celery, chopped
- 3 medium carrots, chopped
- 3 large cloves garlic, minced
- 20 oz fresh or frozen broccoli florets, chopped (about 6 to 7 cups)
- 6 cups water or broth, divided
- 1 1/2 to 2 tsp salt (to taste)
- Freshly ground pepper to taste
- 2 tbsp fresh lemon juice
- 1/3 cup nutritional yeast (optional)
Instructions
- Soak cashews in hot water for 20 to 30 minutes.
- Heat olive oil in a large pot over medium-high heat and sauté onions with a pinch of salt until translucent (about 3 minutes).
- Add celery and carrots; sauté for another 5 minutes.
- Add garlic and broccoli; sauté for another 5 minutes.
- Add 5 cups of water, 1 1/2 tsp salt, and pepper; stir and bring to a boil.
- Once boiling, reduce heat, cover, and simmer for 15 minutes.
- Drain cashews and blend with 1 cup of water until smooth.
- Add cashew mixture to the soup.
- Puree the soup using an immersion blender, leaving some chunks for texture.
- Season with lemon juice, additional salt, and pepper to taste.
Notes
Serve with toasted whole-grain baguette or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending and simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 230
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg