Ever since I was a little kid, one of my favorite soups to eat was cream of broccoli soup! This soup is absolutely delicious! The cream of the soup is made from cashews, which are high in healthy fats and protein, making them the perfect choice for homemade vegan cream.
Cream of Broccoli Soup
Dairy-free, gluten-free
Yield: 4 servings
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
Ingredients:
⅔ cup cashew cream*
1 medium red onion, diced
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, minced
8 oz. broccoli florets (about 4 cups packaged), coarsely chopped
1 ½ tsp salt (or to taste)
Freshly ground black pepper
Directions:
Add onion and garlic into a large pot over medium-high heat. Saute with ¼ cup water for about three minutes. Add the celery and carrots and saute for another five minutes. Add the broccoli and saute for a few more minutes. Add another ¼ cup water if the mixture becomes too dry.
Add 2 cups water, salt, and pepper. Stir and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 10 more minutes.
Puree the soup in a blender.
Once the soup is pureed, stir in the cashew cream. Taste and adjust the seasonings if needed.
Enjoy!
Notes:
*If you don't have pre-made cashew cream at the ready, just pour boiling water over approx. ⅓ cup cashews and soak for at least 15 minutes. Then, drain the cashews and blend them in a blender with ½ cup water until the texture is very smooth, thick, and creamy.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #thelittlechive
With love,
Merry
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