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Vegan Cream of Broccoli Soup

October 20, 2011 by Joy the Baker 142 Comments

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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.

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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:

Broccoli Arugula Soup

Ginger and Lentil Soup

Curried Sweet Potato Soup

Vegan Cream of Mushroom Soup

Vegan Cream of Broccoli Soup

adapted from The 3-Day Cleanse

Print this Recipe!

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.  

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Filed Under: Dinner, Gluten-Free, Healthy, Lunch, Recipes, Savory, Vegan

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Reader Interactions

Comments

  1. Mykala

    October 21, 2011 at 7:44 am

    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!

    Reply
  2. thescousewife

    October 21, 2011 at 7:30 am

    My arteries would totally thank me for making this! Looks amazing.

    Reply
  3. Erin @ A Nesting Experience

    October 21, 2011 at 7:14 am

    Neat recipe! I love Broccoli soup. I’ve never thought about making it vegan. Thanks for sharing.

    Reply
  4. Melissa Marie

    October 21, 2011 at 7:01 am

    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.

    Reply
  5. Eliz. K

    October 21, 2011 at 6:45 am

    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!

    Reply
  6. Alicia @ Treble Tart

    October 21, 2011 at 6:34 am

    Ohhhhhhhhh!!!!!! Yep. Making this.

    Reply
  7. Stef

    October 21, 2011 at 6:10 am

    How about a chip butty? A french fry sandwich on a buttered soft white roll (add salt and malt vinegar)!

    Reply
  8. Dalai Lina

    October 21, 2011 at 6:09 am

    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!

    Reply
  9. Samantha Angela @ Bikini Birthday

    October 21, 2011 at 6:06 am

    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)

    Reply
  10. Jessica @ The Desert Abode

    October 21, 2011 at 5:49 am

    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.

    Reply
  11. Rose

    October 21, 2011 at 5:17 am

    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

    Reply
  12. Heather (Heather's Dish)

    October 21, 2011 at 5:03 am

    i love cream of broccoli soup and can’t wait to try the vegan version! it looks completely delicious!

    Reply
  13. Julie H. of Spinach and Sprinkles

    October 21, 2011 at 4:56 am

    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! :)

    Reply
  14. Bakerkat

    October 21, 2011 at 4:31 am

    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.

    Reply
  15. Lauren at Keep It Sweet

    October 21, 2011 at 4:11 am

    I could live on soup in the winter! A big bowl with a chunk of bread of this would make me very happy.

    Reply
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