Description
This creamy vegan broccoli soup is a comforting and nutrient-packed dish that combines fresh vegetables, cashew cream, and aromatic herbs. Perfect for a wholesome meal, it’s gluten-free, dairy-free, and oil-free, making it a delicious and healthy choice for the whole family.
Ingredients
Units
Scale
Vegetables
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 large carrot or 2 medium carrots, chopped
- 2 garlic cloves, minced
- 1/2 of a red bell pepper, chopped
- 2 medium unpeeled potatoes, cubed
- 1 head of broccoli (including stem), chopped (about 4 cups)
Liquids and Stock
- 8 cups vegetable stock
Cashew Cream
- 1 cup raw cashew pieces
Spices & Seasonings
- 1 1/2 teaspoons dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Prep Cashew Cream: Purée 1 cup of vegetable stock with the raw cashew pieces in a blender until smooth and creamy. Set aside for later use.
- Sauté Vegetables: In a large pot, cook the finely chopped onion, celery, and carrot over medium heat using 1 cup of the vegetable broth for about 5 minutes until they start to soften. This step builds the flavor base of the soup.
- Add More Veggies: Add the minced garlic, chopped red bell pepper, and cubed potatoes to the pot. Cook for an additional 2 minutes, stirring occasionally to blend flavors.
- Simmer Soup: Pour in the remaining 4 cups of vegetable broth, then add the chopped broccoli, dried thyme, sea salt, and black pepper. Bring the mixture to a boil over high heat. Once boiling, cover the pot and reduce heat to simmer until the broccoli and potatoes are tender, about 10 minutes.
- Combine Cashew Cream: Stir the cashew and vegetable stock purée into the pot until fully incorporated. This addition makes the soup luxuriously creamy and thick without dairy.
- Purée Soup: Remove the pot from heat. Purée about half of the soup in small batches either in a blender or use an immersion blender directly in the pot until smooth. This step gives the soup its velvety texture. Return the puréed soup back to the pot and reheat gently, stirring well.
- Serve: Ladle the hot soup into bowls and enjoy immediately for a creamy, flavorful vegan meal.
Notes
- This creamy vegan broccoli soup is both gluten-free and dairy-free, making it suitable for many dietary preferences.
- Use a nut-free alternative to cashews if you have nut allergies but keep in mind it may alter the creaminess.
- The soup can be reheated gently on the stove or in the microwave but may thicken as it cools. Thin with additional vegetable stock if desired.
- For extra flavor, garnish with fresh herbs like parsley or a drizzle of olive oil if not strictly oil-free.
Nutrition
- Serving Size: 1 serving
- Calories: 361 kcal
- Sugar: 12 g
- Sodium: 2537 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg
