Creamy Vegan Broccoli Wonder Soup
This creamy vegan broccoli cheese soup is rich in flavor and texture, offering a healthy alternative to traditional comfort food. Packed with fresh broccoli and a robust creaminess derived from cashews, it’s perfect for a cozy meal on a chilly day. Infused with savory spices and nutrients, this soup is not only delicious but also satisfying and nourishing.
ingredients
- 2 cups raw cashews, soaked for 4 hours
- 4 cups vegetable broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound fresh broccoli, chopped
- 1 cup carrots, diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- Fresh parsley, for garnish
steps
- 1.
Drain and rinse the soaked cashews, then blend them with 1 cup of vegetable broth until smooth and creamy. Set aside.
- 2.
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- 3.
Add minced garlic and cook for an additional minute, stirring frequently.
- 4.
Stir in the chopped broccoli and carrots, cooking for about 5 minutes until slightly tender.
- 5.
Pour in the remaining vegetable broth, and bring to a boil. Reduce heat and simmer for 10 minutes until vegetables are fully tender.
- 6.
Stir in the cashew cream, smoked paprika, garlic powder, onion powder, and lemon juice. Mix well, and season with salt and pepper to taste.
- 7.
Use a stick blender to blend the soup to your desired consistency, or leave it chunky for added texture.
- 8.
Serve hot, garnished with fresh parsley. Enjoy!
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