Vegan Broccoli Soup recipe

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Ingredients

1 cup raw cashews
5 cups vegetable broth, divided
2 Yukon Gold potatoes, cut into 1/2-inch cubes
1 onion, finely chopped
4 ½ cups coarsely chopped broccoli
1 teaspoon dried basil
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper

Nutrition Info

353.4 calories
carbohydrate: 44.6 g
cholesterol: : -
fat: 16 g
fiber: 7.9 g
protein: 12.8 g
saturatedFat: 2.7 g
servingSize: -
sodium: 1059.4 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.

  2. Pour the remaining 4 cups vegetable broth into a large pot, add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil, return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.

  3. Stir cashew mixture into soup, add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender, blend until smooth. Return blended soup to pot and stir well. Serve immediately.

Recipe Yield

4 servings

Recipe Note

I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.

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