This vegan broccoli soup isn’t just comparable to cheesy, creamy versions; it’s actually better.
I’ve been playing with broccoli soup recipes for a while now trying to find one that I enjoyed. I tried with milk and without milk, and with all different kinds of cheeses, but nothing seemed to satisfy what I was looking for. This version came from an attempt to make one that was healthier, faster, and with fewer ingredients, and the end result did not disappoint. With only 5 ingredients (not counting pantry items/spices), less then 30 minutes of cooking time (it’s all in the chopping, friends), no meat or animal products (so it’s vegan-friendly) and healing turmeric, it’s a perfect meal for cold, busy winter nights. And don’t be scared off by the fact that it’s vegan. Even my husband enjoyed it more than all those attempts with milk and cheese.
Yield: 4-6 servings
- 2 cups broccoli florets cut small
- 1 carrot shredded
- 1/2 sweet onion chopped small
- 3/4-1 cup raw cashews
- 4 cups vegetable broth
- 3/4 tsp turmeric
- Salt and pepper to taste (you must use some black pepper since it boosts the absorption of turmeric)
- Olive oil for cooking
Heat 1-2 tbsp of olive oil in a soup pot over low to medium heat. Cook onions and carrots for about 5-7 minutes, until soft. Add salt, black pepper and turmeric, and mix well. Heat for about 1 minute longer.
Add broccoli florets, and cook about 5 minutes longer.
Add broth, bring to a boil, and then reduce to a simmer. Cook for 5-7 minutes, until vegetables are tender.
Place cashews in a blender, add enough soup liquid (just liquid, no veggies) to cover cashews. Carefully blend cashews into a smooth paste, adding more liquid if needed.
Add cashew mixture back into the soup. Mix well, and warm through. Enjoy!
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)