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 Golden Broccoli Soup 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.
Golden Broccoli Soup
This vegan broccoli soup isn’t just comparable to cheesy, creamy versions; it’s actually better.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2-4
- Category: Lunch
- Cuisine: American
- Diet: Vegan
Ingredients
• 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
Instructions
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!
View Comments (17)
So easy, and very tasty too. My husband and daughter loved it as did I. I did put the tiniest tweak of cayenne pepper in my bowl, since that spice is my constant companion, and I also wondered how a squirt of lemon would be. But just a cinch to make! One person wrote that she couldn't get the cashews creamy - I put the cashews in the blender, covered with hot water from the tap, and let sit for 15 minutes first - came out as creamy as can be. This recipe's a keeper - Thanks!
I'm so glad you liked it, Patricia! It's one of our favorites too :)
HOLY CRAP! THIS WAS FRIGGIN DELICIOUS!!!!!!!!!
Can't get over it! Went full cup on the cashews, no regrets!!!
Don't have kids yet, but I bet kids would love this.
New favorite, will make it at least once a month! Thank you, Olga!
You are most welcome, Juliana!
I made this soup for dinner just now and my husband, adult son, and I thought it was very good! I will make it again for sure!
I had a purple carrot and thought it would be fun to make this a "Mardi Gras" soup... The purple carrot turned the soup brown. Use orange carrots for the sautee and garnish with purple shreds? The cashew paste restored it to a golden color. Whew! Tastes pretty good.
Cashews to the rescue :)!
Thank you for this lovely recipe! Mmm. Super tasty.
You are so very welcome :)
Delicious, healthy, and easy to make.
Simple to make and full of flavor! I doubled the recipe and used coconut oil to sauté and added some coriander and garlic . It is delicious!
Made this for my wife. She’s doing whole food plant based and she LOVED it. Easy for a guy like me to make, too. Thanks!
Made this soup for a vegan dinner to accommodate a friend It is SO good! At the advice of another reviewer, I soaked the cashews in hot water (drained and replenished every 5 min to keep it hot) before blending (in a VitaMix), did NOT use that water to blend. Added the broth, blended on variable setting, gradually turning it up. I turned it down/off then blasted it with the “high” setting. SUPER creamy! I thought the soup tasted a little salty (from salting the vegetables while cooking and the broth) but the cashews balanced it perfectly with its sweetness. Definitely worth serving to all guests, not just vegan. Well done, Olga!
This gets a 5 star rating! Healthy, quick and so good. I had no vegetable broth, so I used chicken broth, which includes vegies.