This is the soup I suggest you eat this weekend after you devour three doughnuts at breakfast, and before you eat tacos and french fries for dinner.
It has broccoli and raw cashews in it. It’s the picture of health.
Nevermind how much butter I put on that bread. Let’s focus on our health. Health after doughnuts and before tacos and fries. French Fry tacos should be a thing. Is that a thing? It needs to be a thing.
This soup is gorgeously healthy. It’s packed with bright green broccoli and cashews.
When raw cashews are soaked in water and blended with soupy ingredients, the nuts simulate cream. It really is a remarkable fact. Cashews blended with broccoli in this recipe makes a thick, flavorful and totally healthful soup.
The lemon adds some bright inspiration. The vegan worcestershire sauce adds an earthy, animal-y roundness. There’s spice from pepper and smoke from cumin. Garlic and onions should be in everything… so obviously they’re in this soup. Overall… it’s a health win. Get at it!
Oh! Ps . I’m really into soup.
Proof:
Vegan Cream of Broccoli Soup
adapted from The 3-Day Cleanse
1 1/2 cups raw cashews, soaked in water for 1 hour then drained
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 heads of broccoli, chopped into bite-size florets
1/8 teaspoon fresh ground nutmeg
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon ground mustard seeds
fresh ground black pepper to taste
3 teaspoons fresh lemon juice
2 teaspoon vegan Worcestershire sauce
about 4 cups of water
Soak raw cashews in water for 1 hour. They’ll soften slightly. Drain.
Steam broccoli until tender. A fork should be able to easily pierce the flesh. Remove from steamer and set aside.
In a large saucepan over medium heat, add olive oil, and onions. Cook until onions are tender and translucent, about 5 minutes. Add garlic and cook for one minute more. Add cumin, salt, mustard seed, and black pepper and cook for about 30 seconds. Add cooked broccoli florets, and remove from heat.
In a blender, add half of the softened cashews, about 1/2 of the broccoli mixture, and 2 cups of water. Blend until smooth. Pour blended soup into a large soup pan. Blend the remaining cashews, broccoli, and 2 more cups of water. Blend until smooth. Pour into pan. Heat over low heat. Add lemon and worcestershire sauce. Taste and season as necessary. Add more water for a thinner consistency.
Serve warm. Soup will last, in an airtight container in the fridge for 4 days.
Itaska
Made this soup today on 18/02/15 with my Vegan daughter in Australia its amazing. You just may need to tweak to your liking a little more salt, it’s perfect.
Janelle
I had something like this last week at Whole Foods, which was out of this world. I’ve been searching frantically for a home-made substitute. This was great! Thanks for sharing the recipe. I was lazy and made pre-made biscuits but slathered them with goat cheese and thyme–the thyme was a great compliment! Might try it in the soup next time as well.
Jess
Wow!
What a soup!
Look at the photo I took :)
https://www.facebook.com/photo.php?fbid=615688335136256&set=a.217759234929170.52888.161214183917009&type=1&
Jess
WOW!!! What a soup!
Look at the photo I took.
Thank you thank you!
http://Games.computerclan.com/members/rheamunoz/activity/37529/
Hmm is anyone else experiencing problems with
the pictures on this blog loading? I’m trying to determine if its a problem on my end or
if it’s the blog. Any responses would be greatly appreciated.
Beaudify
Fantastic beat ! I would like to apprentice while you amend your web
site, how can i subscribe for a blog website? The account helped me a acceptable deal.
I had been a little bit acquainted of this your broadcast provided bright clear
concept
DH
I made this for my lunch this week and I think it’s “interesting…” My food processor is not powerful so the cashews didn’t turn to “cream”, just little nibbly bits of cashew and broccoli in flavoured water. It’s edible, but not something I’d be running to make again- something for those with powerful blenders only!!
Emily
great soup!!!!! yummyyy!!!
i will do this many more times
thanks!
Maysse
make a soup section!
phoebe
yum. yum! i’m on it today … with broccoli in season!
Eva Wilkinson
Don’t you just love it when you search for a recipe to use up an ingredient you have and you find a delicious recipe first time. I have every single ingredient in your recipe to hand! Got lunch covered.
Liz @ Vegan Food Rocks
Making this tonight!!!!
Winnie
how many cups of soup would this recipe make? thanks
Radhika Sarohia
Made this today, it was a nice and quick soup for the broccoli I had waiting in the fridge. I have some dietary restrictions so I modified a little, but kept it mostly the same, thanks for the recipe
shir
hi joy,
for those of us who are using frozen broccoli or buy less than a head, how many cups of chopped broccoli flowers would you say this soup uses?
thanks!
Pink
Lovely! I made some major modifications (sub 2 tbs of tahini instead of cashews, sub Braggs Liq Amino Acid for Worcestershire sauce, sub veg broth for water, added 2c Shitakes, and added an extra lemon) and this is heaven! I’m not even a soup fan, but your recipe was an excellent guide for what I already had in my cabinet/fridge. Thanks so much!
Cecilie
I am in love with you! I seriously am! (In a non-freaky way of course ;) )
Anywho, not long ago you posted a Vegan potato soup (with bacon).
I have friends coming over tonight, and really want to make that soup!
But the recipe is gone?!?? Where did it go?
Cecilie
Copenhagen, Denmark.
Denise
Wonderful question from someone above..can i use the water the cashews were soaked in??
joythebaker
i like to use clear, clean water. but i dont believe that using the saoking water will cause a problem.
Chris Olson
Just came across your Vegan cream of broccoli soup while writing one up for my site, http://adlibrecipe.com/?p=213. I love the idea of nutmeg and mustard added to it, and next time I make mine I’m going to add that (and if it comes out great as I expect I will update my post as well). I posted a link to your recipe here on my article, thanks for sharing your recipe!
sienna
I just finished up a bowl of this deliciousness. So good! Thank you for sharing!
Jess
I am totally making this for dinner tonight. Except instead of cashews I am going to substitute blue cheese.
Jen Laceda
Someone told me that soaking cashews in water deactivates its enzymes? Is this true. Not sure if that person was making it up…but nevertheless, this cashew “cream” is such a good idea! I first read about this method in Tal Ronnen’s cookbook, The Conscious Cook.
Kelly
Mmm paired with grainy bread n butter. Much better then my last soup attempt. But question, the recipe doesnt say when to add the nutmeg. I assumed it was with the cumin…
Anyways, thanks for a great dinner recipe!
Lindsey
Oh Joy, this was soooo good! I made if for myself and my boys as we have a dairy allergy. This was rich, creamy, delicious, amazing, rock my world good. You’re awesome Joy, thanks for the vegan soup recipes. I have my eye on the cream of mushroom next :)
Denise
I made this soup and it was delicious! I’m lactose intolerant (maybe TMI), so cream/milk alternatives make my world go round :)
sue
Loved this! Kids ate it too!
joythebaker
Oh good!!
melanie mann
Hi Joy!
Where in this good earth, that is affordable, and convenient, and around the corner (as in, not online) may i purchase this goodness that is vegan worchestershire sauce? thanks so much!
sprouts? wholefoods? trader joes?
<3 much love always!
Seanna Lea
Where did you find vegan worcestershire sauce? I have only been able to find the stuff with the anchovy bits.
joythebaker
i used Annie’s Natural Organic (and vegan) Worchestershire sauce.
christine [the sugar apothecary]
Hooray for soup season! Broccoli and raw, unsalted cashews?! I guess everyone needs a meal off from French fries.
Jessie
French fry tacos got me thinking of a yummy sandwich in France – Le Belge…a baguette with fries in it! Brilliant if you ask me. It was cheap & my college metabolism could handle it. :)
Amy
haha! I was in southern France (Aix en Provence) & after a day rock climbing I discovered this very deliciousness! I sat right down on the curb near the vendor & devoured it. It was so simple & amazing at the same time :)
Tanvi @ The Hathi Cooks
Wow! What a great idea to use cashews for the creamy part of the soup. Looks delicious!
GreenInOC
Would there be a reason to not use the “cashew water” (the water the cashews soaked in) for the 4 cups of water the recipe calls for to blend with at the end?
Kaylin Klein
Actually yes, when nuts are soaked they release phytic acid into the water (present in all raw nuts) so by soaking and discarding the water you are thereby making the nuts better for your body. As in the nutrients will remain, as phytic acid ‘steals’ some of them.
Melody (Redhead in the Kitchen)
Joy you are as brilliant as a freshly steamed head of broccoli. And that’s really some bright brilliance to behold. I love your healthy sprinkle of healthy recipes. I can’t wait to test this soup out later this week when the temperature drops!
Jamie
I love the idea of this recipe. But I’m allergic to cashews. Can the same effect be achieved with almonds?
Alanna
I’ve made many ‘healthy’ cream of broccoli soups, but with cream of any kind and they always fall flat. So I was really excited to try this one out. Once I put it all together, the flavor was a little bland. I’m pretty sure it was because I used too much broccoli. So I added a little bit more of everything, in the same proportions and it ended up being a little heavy on the mustard. It’s my own fault for messy with the recipe. Mine didn’t blend smooth and was pretty thick, but overall this is the best cream of broccoli recipe I’ve found that’s actually good for you. Thanks Joy! Tomorrow I’m making the Cream of mushroom soup and I can’t wait.
Collette Osuna
Thanks for a great recipe….Im a vegetarian..always hunting for new things to make…this looks amazing:)
Win a FAB frock from Shabby Apple!!
Brenna
Hi, Joy!
This looks delicious!
Unrelated Question: I remember you working with coconut flour in some previous posts. Pancakes or something? I’m wondering if you can direct me to them, since I can’t find them. It’s an experimental pancake morning. :)
Thanks!
Happy Day!
Brenna
Gwen
Hey Joy! I just made a broccoli soup, too and used a potato to make it creamy: http://saturdayswithmaggy.blogspot.com/2011/10/this-broccoli-soup-will-change-your.html
I like the cashew idea, will try.
Sally Sparrow
This was brilliant– my husband trusts your vegan recipes because you love butter, and this was no exception.
For anyone lacking vegan worcestershire, I subbed 2 parts apple cider vinegar to 1 part blackstrap molasses (I imagine any vinegar/molasses combination would do) to great effect.
Raquel @ Ovenmitts
This looks so awesome! The weather here isn’t quite cold enough for soup, but it will be soon. This one is definitely on the list!
Eli
Looks so yummy!!!!
I.CANNOT.WAIT.FOR.YOUR.COOKBOOK.
Gen
I love soup, and yours looks amazing, perfect for autumn!
fitzgerald
I LOVE soup! this is definitely one to try. and soon :)
The Doux Project
I LOVE that this doesn’t use stock!
Kate M.
This soup looks incredible. It’s on my to make list!
Melissa
I love your recipes Joy!! I now this sounds weird but Taco Bell makes potato soft tacos. They are fried potato nuggets, a yummy sauce, lettuce, cheese in a little flour tortilla–yummy!! Not quite as healthy as our soup, but fried potato tacos–mmmmmmm :)
Vanessa
I’m pretty sure I’ve had “patatas tacos” in Zacatecas, Mexico.
Laura
This tastes soo good, Joy! Thanks a bunch! I just finished a juice fast, and this was the perfect thing to have- healthy, hot, and yummy. I didn’t have the Worcestershire (subbed some vegan beef bouillon stuff) or the mustard seeds, but I’ll have to get some to try next time, since I will be making this again.
lauren
looks so good! goodness i need to make this. and i love how you are using the creaminess of the nuts instead of plain ol’ cream. good stuff! how many times will i say good…. oh my… gravy i love cashews and a nice hearty bowl of soup adn bread and so i think i will make this soon.
Stephie @ Eat Your Heart Out
I’m currently really into vegan versions of yummy soups. I just made a vegan split pea, this one may have to go on the docket. I LOVE broccoli soup but am not a fan of the crazy calories; this sounds like a great option!
Amanda
Suggestions for those of us with no steamer? Would frozen broccoli work?
ruth
Use a regular pot with about a half an inch of boiling water and load up the broccoli (fresh or frozen) place a lid on and steam away! Give it a stir a couple of times to get keep it all consisitent. Use the leftover water in the soup.
Pam
I adore cream of broccoli soup, and this variation looks fantastic.
Kartik @ Bakeology 101
One of my closest friends is vegan and it’s pretty hard to find such great recipes. Please keep them coming Joy!
One request – maybe a few more vegan desserts? It’s tough to find many on the web (ones that are actually good).
Kartik
sherri lynn @ life of a wife
I love broccoli soup! Your broccoli looks super fresh and pretty by the way.
Ami @ parsnipsandpears
yummmm. On the menu list for next week!!
Frostine@ThatReallyFrostsMe.com
It would never have occurred to me to use the cashews in place of the milk for creaminess. You’re a genius!
Katy Vella Pace
I make a super delicious version of this, but your addition of lemon, cumin, mustard seeds and vegan Worcestershire sauce to your cream of broccoli soup is inspired. Keep the vegan recipes coming, they are truly appreciated!
ps When are you going to have your own cooking show on t.v.???
Lindsay @ biking before bed
If you add broccolli to your french fry tacos, you can even bill it as health food.
The Starving Student
I bet that would be awesome with almonds too. So healthy!
Carrie
Or you can make these!
http://www.eatliverun.com/whole-grain-gingerbread-pancakes/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+eatliverun+%28Eat%2C+Live%2C+Run%29
Katie
French Fry Tacos aren’t a thing but apparently “Tatchos” are – tater tot nachos. Enjoy mulling over that delicious idea!
betty
I am actually a brocoli addict, it is kinda strange since I used to hate it and this cream looks really good, I can’t wait to try it and dip some bread on ti
Kristin @ FoodFash
The second cool-ish weather arrives in Tampa, I get an instant soup craving that lasts approximately 6 months. Can’t wait to try this!!
Jamie
french fry tacos are totally a thing. i bartend in a restaurant/wine bar and one night, as i’m getting SLAMMED behind the bar, someone comes up to me and says, “the chef needs you in the kitchen!” so I run back, thinking it’s an emergency, and she says to me, “here, have you ever had a french fry taco?”
Mykala
I’m loving the vegan recipes! Often I can veganize them, but it’s such a nice surprise every now and again to just be able to follow it as is. Looks delicious!
thescousewife
My arteries would totally thank me for making this! Looks amazing.
Erin @ A Nesting Experience
Neat recipe! I love Broccoli soup. I’ve never thought about making it vegan. Thanks for sharing.
Melissa Marie
Damn. I love soup. I’m making a Gorganzola Ale soup this weekend, so this healthy soup will have to wait until next weekend as I’ve already purchased the gorganzola. Yeah. That’s how it work.
Eliz. K
Ever heard of “Taco John’s”? They make these things called “Potato Oles” which are really just tater tots with some sort of seasoning… But they are heavenly, especially with sour cream. BUT, then they put them inside their burritos. Yum yum yum.
Lovely!
Alicia @ Treble Tart
Ohhhhhhhhh!!!!!! Yep. Making this.
Stef
How about a chip butty? A french fry sandwich on a buttered soft white roll (add salt and malt vinegar)!
Dalai Lina
Nice. I have a batch of cashew cheese that I didn’t love how it turned out but have been too sad to toss it. Now you have inspired me to turn it into a soup!
Samantha Angela @ Bikini Birthday
I like to use lots of potatoes to thicken a creamy vegan soup rather than cashews. They work quite well and once you puree the soup it is very creamy. They have a good flavour and a lot fewer calories and fat than cashews (although I do like the added protein that cashews provide)
Jessica @ The Desert Abode
Ooh, I love the idea of using cashews! I like cream of broccoli, but it’s usually such a heavy soup. This looks light and fresh.
Rose
mmmnonomnommm soup! i love when you can see the oil in it, makes it looks so homemade and wholesome for some reason. lovely. and yes, french fry tacos should be a thing, specifically a thing sold for not a lot, everywhere. with ketchup. xxx
Heather (Heather's Dish)
i love cream of broccoli soup and can’t wait to try the vegan version! it looks completely delicious!
Julie H. of Spinach and Sprinkles
It’s okay that you put butter on your bread….. it’s only a problem if you put bread on your butter! HAPPY FRIDAY, JOY! :)
Bakerkat
One of the best things about Fall/Winter is making and eating soup.
Lot’s of soup and many varieties. I love broccoli and this soup sounds wonderful.
Soup makes it so easy to be healthy.
Lauren at Keep It Sweet
I could live on soup in the winter! A big bowl with a chunk of bread of this would make me very happy.
Clair
Yumyumyum! I love it when you feature healthy stuff!
…I love it when you feature unhealthy stuff too. ;-)
Lucia
This warms me. Like a blanket. Like a hug. Like a kiss. Like a cat.
Katie
I love soup, too Joy! It’s all warm and cozy and inviting. And it’s (usually) healthy. Huzzah!
Michelle
Ooh, this sounds delicious. I love brocolli soup but normally put some cheese in to cream it up. This sounds much healthier. Might just make it this weekend for the cold weather that has swept into London.
Katrina @ Warm Vanilla Sugar
Mmm this sounds lovely!
Kathryn
Looks way too delicious to be so healthy! I love it!
Natashia@foodonpaper
Such a simple and healthy soup – love those kinds!
Carlotta
I agree with this weekend menù…. The soup looks delicious!!
Ann P.
WOW, that looks so good it should be in a magazine. a health food magazine for super hip people. :) Awesome post, I always love the way you prepare veggies!
Jessica @ bake me away!
I love cream of broccoli and broccoli cheese soup but always feel like the cream and/or cheese cancels out any healthy aspects from the broccoli. So yeah, I am into this!
I am not into saying Worcestershire.
Hannah @ Sparrow+Spark!
Yum this looks delicious! I’m on a huge soup kick lately, so I will definitely try this.
With loads of butter on the bread ;)
erin
There’ s a place by my parent’s house that is known for their carne asada, french fry, guacamole, sour cream and cheese burritos. Not exactly a french fry taco, but in the same family for sure.
leaf (the indolent cook)
Definitely a win! I feel nourished just reading about this soup. :D
DessertForTwo
Omg there’s a place here that makes french fry burritos. Huge flour tortillas, stuffed with ground meat, french fries, refried beans & cheese. And it’s delicous.
Happy Friday :)
Chrissy
The french fry tacos have a real-life cousin named California burritos! Carne asada fries, rice, beans, sour cream, guac, (the works!) all wrapped snugly in a warm tortilla. Instant love. Btw, your blog keeps me sane while I’m overseas working in Seoul, Korea! Thanks xoxo
Lynne @ 365 Days of Baking
Don’t worry, I don’t see any butter on the bread, I just see shredded cheese.
This sounds delicious! Your pictures are always so wonderful, Joy. Are you for hire perhaps? ;-)