Broccoli Soup with Cashew Cream

This rich and creamy gorgeous broccoli soup with swirls of cashew cream has a hint of spice that can be dialed up or down to your liking.

Photo by Courtney P.
Adapted from mynewroots.org

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from mynewroots.org

Ingredients

  • 1

    pound onions, chopped (500g)

  • 1

    knob coconut oil

  • 1/2

    teaspoon sea salt

  • 6

    cloves garlic, minced

  • 2

    pounds broccoli, chopped into florets (1kg)

  • 6

    cups vegetable broth

  • Fresh green chili, minced, to taste

  • 1/2

    cup nutritional yeast

  • 1

    cup flat-leaf parsley, leaves and tender stems only, packed

  • 2

    teaspoons lemon juice

  • Sea salt, to taste

  • Chili flakes for garnish, if desired

  • Cashew cream

  • 1

    cup raw cashews (150g)

  • 1 1/4

    cups water (300ml)

  • 2

    cloves garlic

  • 2

    teaspoons lemon juice

  • 1/4

    teaspoons sea salt

Directions

Place cashews in a large bowl and cover with water. Add 1 teaspoon of sea salt, stir and let soak at room temperature for about 4 hours (overnight is fine). Drain and rinse. Place cashews in a blender, add all other cashew cream ingredients and blend on the highest setting until completely smooth. Season to taste. Set aside. Heat a knob of coconut oil in a large stockpot. When melted, add onions and a few pinches of sea salt, stir, and cook until the onions have softened, about 5-7 minutes. Add garlic and chili, stir, cook for 2 minutes. Next add the vegetable broth, and bring to a boil. Add the broccoli florets and simmer for just five minutes – do not overcook! The broccoli should be bright green and slightly al dente. Remove about half of the cashew cream from the blender and set aside. Add the stockpot contents to the blender (you may need to do this in batches) and blend on the highest setting until smooth. Add the nutritional yeast, parsley, and lemon juice. Blend on high until smooth. Season to taste. To serve, pour the soup into bowls. Add a few spoonfuls of the leftover cashew cream and swirl into the soup. Sprinkle with chili flakes and a couple parsley leaves. Enjoy hot.

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