Dairy Free with a Rich and Creamy taste!
What a difference a week makes! Last week, I was basking in the sun and warmth of Mexico laughing on the beach with my girlfriends. Today I threw on layer after layer to go out to clean up from the second snowstorm in 5 days. The struggle is real! So, I’m making soup—-AGAIN. A nice hearty bowl of soup is the perfect antidote to the chill that settles in during these winter stormy months. Although I love the way creamy soups taste, dairy doesn’t agree with me (or my health goals) so I prefer to find vegan ways to thicken soup.
I’m a huge fan of nut milks and creams. It’s not so difficult to make your own nut milk and if you are using cashews, it’s even easier. By nature, cashews are a softer nut than most. Soaking them makes them even easier to grind and there isn’t even any residue to strain. Super simple. By adding the cashew crème into the pureed soup, instead of heavy dairy cream, you get that rich, creamy texture without adding any saturated fat or unnecessary additional sodium. Plus you get the added nutritional benefit of protein from the nuts. Win/Win.
Broccoli is part of the cruciferous vegetable family. Nutritionists recommend a minimum of ¾ cup of cruciferous veggies (broccoli, cauliflower, cabbage, brussels sprouts) every day. One serving of this soup and you can check that requirement right off the list! Broccoli is one of the most nutritious vegetables, providing daily RDA of Vitamin C in just one cup, potassium, B vitamins (including folate) and even some calcium and iron! Additionally, broccoli is loaded with anti-inflammatory and antioxidant benefits. Consuming broccoli regularly can improve detoxification, reduce the risk of cancer, support healthy digestion and provide cardiovascular support.
This recipe uses the stalks as well as the crowns—a double benefit as there is less waste (I hate to waste food) plus it’s cheaper because when you buy just the crowns the price per pound is higher. Just rough chop the stems and throw them in with the chopped crowns.
I will admit, that while I didn’t exactly miss this climate, I did miss my kitchen and my food. I hear there’s another storm brewing for later this week…….and I’ll be ready (not with the gluttonous carts full of bread/milk/eggs that everyone else scoops up—-WHAT are they doing with all of that? WHEN will they ever eat it up??), but with more nutritious and delicious food that keeps me energized and warmed during the cold and dreary days of winter.