Creamy Vegan Broccoli Soup
This Dairy-free Broccoli Soup Recipe is super creamy, easy to make and loaded with nutrition and great taste.
Servings: 6
Calories: 213kcal
Ingredients
- ¾ cup raw cashews soaked in hot water
- 2 onions diced
- 3 stalks celery diced
- 3 carrots peeled and diced
- 2 parsnips peeled and diced
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon turmeric powder
- 6 cloves garlic pressed
- 6 cups broccoli florets approximately 2 lbs.
- 8 cups vegetable broth
Instructions
- Pour boiling water over the cashews and let them soak while you prep the soup.
- Prep Veggies: Peel and dice onions, celery, carrots and parsnips. Trim broccoli. Stalks can be diced. Trim crowns into florets, setting aside 1 cup to use as topping, if desired. The rest will be pureed after it's cooked, so you can roughly chop.
- Use a large soup pot or dutch oven and heat over medium heat. Saute onions until beginning to soften. Sprinkle on the salt, pepper, thyme and turmeric.Use veggie broth or olive oil, depending on what suits your dietary preferences. Then add in celery, carrots, parsnips, and garlic. Cook, over medium-low heat, stirring occasionally for about 5 minutes. Add more veggie broth 1 tablespoon at a time, as needed to keep the pan from becoming too dry.
- Add broccoli and mix well. Pour in veggie stock and bring to a boil. Reduce to a low simmer, cover pot and cook for 15 minutes, until broccoli is tender.
- While the soup cooks, drain and rinse the cashews. Place in a blender or food processor with 1 cup fresh water. Blend until smooth and creamy. Set the cashew cream aside.
- When vegetables in the soup pot are tender, turn off heat. Use an immersion blender to puree to a smooth and creamy consistency. OR, transfer to a regular blender to do this. Then stir in the cashew cream, and taste for seasoning.
- Serve warm, topped with the crispy broccoli florets and sprinkle with some nutritional yeast and crushed red pepper, if desired.
Notes
OPTIONAL: I love to top this soup with crisp, al dente veggies. Mushrooms (either shitake or portobello and broccoli florets are my favorites, but you could really do this with any vegetable. While the soup is cooking, thinly slice your favorite veggies, saute in a hot cast iron skillet for 3 minutes, until crispy. I like to sprinkle with salt, pepper and garlic powder....some cayenne pepper would be lovely too.
How to Serve, Store, Freeze and Reheat
- Serve this hearty soup as a main dish with some crusty bread and a simple salad for a complete meal.
- Store: Let soup cool to room temperature and then transfer to an airtight container. Soup will stay good in the fridge for a week.
- Freeze: Transfer to freezer safe containers and it will stay good in the freezer for 3 months. Use zip top bags for individual servings, laid flat for easy storage. OR, use super cubes and then transfer to freezer safe bags once frozen solid.
- Reheat: Reheat gently on the stove over medium-low heat until piping hot.
Nutrition
Calories: 213kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 265mg | Potassium: 746mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5662IU | Vitamin C: 82mg | Calcium: 89mg | Iron: 2mg