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vegan broccoli soup with cashew cream

Vegan Broccoli Soup with Cashew Cream

This velvety, nutrient-dense soup is loaded with flavor and ready in under 30 minutes making it a weeknight favorite.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Soup
Servings 4

Ingredients
  

  • 3/4 cup raw cashews
  • 1 Tbsp. extra virgin olive oil
  • 1 celery rib diced, about 1/3c.
  • 1/2 onion diced, about 1/2c.
  • 2 cloves garlic minced
  • 1 tsp. salt
  • pepper
  • 1 1/2 cups vegetable broth
  • 1/2 cup water
  • 5 cups frozen broccoli slightly thawed and chopped
  • 1/2 cup cilantro rough chop, stem included

Garlic Cashew Cream

  • ½ cup of raw cashews
  • 1 cup filtered water
  • 1 clove garlic
  • salt and pepper

Instructions
 

For the soup

  • Place cashews in a bowl and cover with boiling water. Allow to sit and soften for 10-20 minutes.
  • Heat olive oil in a stock pot or Dutch oven over medium heat. Add celery and onion and sauté for 4 minutes. Add the garlic and sauté one minute more. Season with the salt and pepper.
  • Add the broth and water and bring to a boil. Carefully add in the broccoli and cook until just heated through, 3-4 minutes.
  • Add the the soup to a high speed blender along with the cilantro and soaked cashews. Blend on high speed until smooth and creamy. Adjust seasonings.

For the garlic cashew cream

  • Place the cashews in a heatproof bowl and cover with boiling water. Allow to soften for at least 10 minutes.
  • Drain the cashews and add to a high speed blender along with the filtered water, garlic, salt and pepper.
  • Blend on high speed until smooth and creamy.