Broccoli and Cashew Cream Soup

A delightful blend of broccoli and creamy cashew puree, this soup offers a rich, velvety texture with a hint of nutty flavor, perfect for a nourishing meal that satisfies both vegans and non-vegans alike.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

1 lb broccoli florets

1 cup raw cashews

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

Instructions

1. Soak cashews in hot water for 30 minutes, then drain.

2. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.

3. Add broccoli, sauté for 3-5 minutes until bright green.

4. Pour in vegetable broth, bring to a boil, then simmer for 10 minutes until broccoli is tender.

5. In a blender, combine soaked cashews with a portion of the soup, blend until smooth and creamy.

6. Return blended mixture to the pot, stir to combine well.

7. Season with salt, pepper, and thyme, adjust to taste. Simmer for an additional 5 minutes.

8. Serve hot, garnished with fresh herbs if desired.

Storage

Refrigerate in an airtight container for up to 3 days.

Reheating

Reheat gently on the stove over medium heat, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.