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.
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.