Velvety Cashew Broccoli Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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This Velvety Cashew Broccoli Soup is a creamy delight that brings out the best of simple ingredients. It's a comforting, plant-based dish that's perfect for a chilly evening or a light, healthy lunch. With its rich texture and subtle nutty flavor, this soup stands out in any season.

Ingredients for Velvety Cashew Broccoli Soup

Fresh broccoli is the star of the show, providing a hearty base and vibrant green color. Onion and garlic add depth and fragrance, balancing the broccoli's earthiness. Vegetable broth helps meld all the flavors together while keeping it vegetarian. Unsweetened cashew milk and raw cashews create the creamy texture we crave, without a drop of cream. A touch of olive oil helps sauté the aromatics to perfection. Salt and pepper are essential for seasoning, while nutmeg offers a hint of warmth. Finally, nutritional yeast is optional but adds a cheesy note if you're into that kind of thing.

Tips & Tricks

  • Soak the cashews in water for a couple of hours beforehand if your blender isn't high-powered; it'll make blending easier.
  • If you like a bit of heat, feel free to add a pinch of cayenne pepper.
  • To save time, buy pre-chopped broccoli from the store.

Serving Suggestions

This soup pairs beautifully with a crusty whole-grain bread or a simple side salad with a lemon vinaigrette. For a heartier meal, serve it alongside a quinoa or rice pilaf. Top with toasted pumpkin seeds or chopped fresh herbs for a bit of crunch and color.

Frequently Asked Questions

Can I use frozen broccoli?
Yes, just add a few extra minutes to the cooking time when simmering.
How can I store leftovers?
Keep in an airtight container in the fridge for up to 3 days or freeze for up to a month.

Velvety Cashew Broccoli Soup Recipe Walkthrough

First, grab your trusty large pot and heat up that olive oil over medium heat. Once it's shimmering, toss in the onion and garlic. Let them mingle and soften, cooking until they turn translucent and your kitchen smells amazing.

Next, add the broccoli to the pot. Stir it around a bit and let it cook for about 5 minutes. You want it to start softening but still stay vibrant green. Pour in the vegetable broth, crank up the heat to bring it to a boil, then lower it to a simmer. Let it bubble away gently for about 15 minutes, giving the broccoli time to become tender.

While that's happening, blend the cashews and cashew milk together in a blender until smooth and creamy. Once the broccoli is ready, transfer the mixture to the blender with the cashew cream. Blend until everything is velvety smooth. You might need to do this in batches depending on your blender's size.

Pour the creamy soup back into the pot. Stir in the nutmeg and nutritional yeast if you're using it. Season with salt and pepper to your liking. Let it simmer for another 5 minutes so all the flavors can cozy up together. Serve hot and enjoy!

Why You'll Love This Recipe

  • Rich and creamy without any dairy.
  • Loaded with healthy greens and nuts.
  • Quick and easy to prepare on a busy weeknight.
  • Customizable with your favorite spices and toppings.

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)

Step-by-step 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.

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