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.
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!