Broccoli and Cashew Cream Soup is a comforting, velvety dish that combines the earthy goodness of broccoli with the creamy richness of cashews. Perfect for any season, this soup is a delicious way to enjoy a healthy, plant-based meal that's both satisfying and nourishing.
Broccoli is the star of the show, providing a green, earthy flavor and loads of nutrients. Cashews are soaked to create a creamy base that mimics dairy beautifully. Onion and garlic add a savory depth, while vegetable broth serves as a flavorful liquid to bring everything together. A hint of olive oil starts the cooking process with a touch of richness. Finally, salt, black pepper, and dried thyme enhance and balance the flavors.
This soup pairs beautifully with a slice of crusty bread or a simple green salad. For a heartier meal, serve it alongside a grain like quinoa or a protein such as grilled tofu. A sprinkle of nutritional yeast on top can also add a cheesy flavor without dairy.
First, you'll want to get your cashews ready. Soak them in hot water for about 30 minutes. This step is crucial as it softens the nuts, making them blend into a smooth, creamy texture later on. Once soaked, drain them and set them aside.
While the cashews are soaking, heat a tablespoon of olive oil in a large pot over medium heat. Add your chopped onion and minced garlic. Sauté them until they're translucent, which should take about 5 minutes. You want them soft, not browned, to keep the soup’s flavor gentle and sweet.
Next, toss in the broccoli florets. Cook them with the onions and garlic for about 3 to 5 minutes until they turn a bright green. This quick sauté will enhance their flavor and help them meld well with the other ingredients.
Pour in the vegetable broth, increasing the heat to bring it to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes. This will cook the broccoli until it's tender, making it easy to blend.
Now, it’s blending time! Carefully scoop a portion of the soup into a blender along with the drained cashews. Blend until you achieve a smooth, creamy consistency. You can do this in batches if necessary to avoid overfilling the blender.
Return the blended mixture back to the pot with the rest of the soup. Stir everything together until well combined. Add salt, black pepper, and dried thyme, and let it simmer for another 5 minutes to let the flavors meld together.
Your soup is ready to serve! It's best enjoyed hot, and you can garnish it with fresh herbs like parsley or chives if you like a pop of color and flavor.
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