Velvety Cashew Broccoli Soup
A rich and creamy broccoli soup with a nutty twist, perfect for a wholesome and comforting meal.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 lbs fresh broccoli, chopped
1 large onion, diced
3 cloves garlic, minced
2 cups vegetable broth
1 cup unsweetened cashew milk
1/2 cup raw cashews
1 tbsp olive oil
Salt and pepper to taste
1/4 tsp nutmeg
1 tbsp nutritional yeast (optional for cheesy flavor)
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onions and garlic, sauté until translucent.
3. Stir in broccoli and cook for 5 minutes.
4. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
5. In a blender, combine cashews and cashew milk, blend until smooth.
6. Add the broccoli mixture to the blender, blend until creamy.
7. Return to pot, stir in nutmeg and nutritional yeast, season with salt and pepper.
8. Simmer for another 5 minutes before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a saucepan over medium heat, stirring occasionally, until heated through.
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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.
