Vegan Cream of Broccoli Soup

This vegan cream of broccoli soup is one of my favourites. Warming, tasty and the prefect accompaniment to a cold winters day. Super creamy, without the cream! a delicious plant based version of this comforting classic.

What you need

• cashews
• olive oil
• onion
• carrot
• celery
• garlic cloves
• broccoli
• potato 
• nutritoinal yeast
• veg stock
• lemon   

How to make vegan cream of broccoli soup

It’s so easy. You start by soaking the cashews overnight in approx 1 cup water (if short on time, soak in boiling water for 1 hour).

Now, dice your onion, carrot, celery, potato and broccoli (including the stalks!) and set aside. 

Heat the olive oil in a large pan over medium heat and cook the onion, carrots and celery until soft. Add in your garlic at this point for a few minutes, then the potato and broccoli.

Next pour in the nutritional yeast and vegetable stock to the pan, stir through and bring to a boil. Turn down to a simmer and cook for around 15-20 minutes until the potato is soft. 

Meanwhile, blend your cashews (with the water you soaked them in), and the juice of a lemon, until completely smooth and creamy. Season to taste with salt and pepper. Add half of the cashew cream and blend with an immersion blender (alternatively blend in batches in a blender). 

Season the creamy broccoli soup with salt and pepper to your taste, and serve with a final swirl of the remainder of your cashew cream. Enjoy with a crusty chunk of bread!

More delicious soup recipes:

• Spicy Roasted Pumpkin Soup
• Leek & Potato Soup
• Vegan Curry Soup
• Thai Sweet Potato & Carrot Soup

Vegan Cream of Broccoli Soup

Super creamy, without the cream! a delicious plant based version of this comforting classic

Print Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• 125 g cashews (soaked overnight in 250ml of water or boiled in 250ml of water for 1 hour. )
• 2 tbsp olive oil
• 1 onion (diced)
• 1 carrot (diced)
• 1 celery stick (diced)
• 2 garlic cloves (minced/grated )
• 1 head of broccoli (chopped in small florets, and diced stalk )
• 1 medium potato (Peeled and diced )
• 50 g nutritional yeast
• 1.5 l vegetable stock
• 1 lemon (juice of)
• Salt & pepper

Instructions 

• Heat the olive oil in a large pan over medium heat. 
• Add the onion, carrot and celery and cook for around five minutes until softened. Next add in the garlic a fry for a few more mins. 
• Add the potato and broccoli, stirring through. Next add the nutritional yeast and vegetable stock to the pan, stir and bring to a boil. Turn down to a simmer and cook for around 15-20 minutes until the potato is soft. 
• Meanwhile, blend your cashews (with the water you soaked them in), and the juice of a lemon, until completley smooth and creamy. Season to taste with salt and pepper.
• Remove the soup from the heat, add half of the cashew cream and blend with an immersion blender (alternatively blend in batches in a blender). 
• Season the creamy broccoli soup with salt and pepper to your taste, and serve with a final swirl of the remainder of your cashew cream. Enjoy with a crusty chunk of bread!

Video

Notes

• Use this simple cashew cream recipe for other dishes! It can be a great topping for salads, tacos, nachos, pasta and so many things that call for a cheesey sauce.
• Make sure to use the stalks of the broccoli to save on waste!
• Add less water if you prefer it thicker. 1.2l would create a thicker consistency.

Nutrition

Calories: 428kcalCarbohydrates: 44gProtein: 18gFat: 23gSaturated Fat: 4gSodium: 1570mgPotassium: 1267mgFiber: 10gSugar: 10gVitamin A: 4300IUVitamin C: 153mgCalcium: 105mgIron: 5mg

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