Creamy Broccoli Soup

The Gracious Vegan

Creamy Broccoli Soup.jpg

Broccoli cheese soup is popular in restaurants for at least two reasons. Number one, it’s tasty. But it also lets you feel virtuous about eating your vegetables. This plant-based version uses nutritional yeast to get that cheesy flavor. Filling, delicious, and healthy, this soup hits the bulls-eye.

Quick-soak cashews. Pour boiling water over them, cover, and let them soak while you make the rest of the soup. They should soak for about 20 minutes. (You can skip this step if you have a high-speed blender.)

  • ¾ cup raw cashews, pieces or halves

Water-sauté the onion and garlic in a soup pot or Dutch oven until the onion is transparent, around 5 minutes.

  • 1 small onion, diced

  • 3 cloves garlic, minced

Add the next ingredients. Cover and bring to a boil. Once boiling, lower heat to a simmer. Cook about 10 minutes until the carrots are tender.

  • 4 cups chopped broccoli – stems and florets

  • 3 cups vegetable broth

  • 1 large carrot, peeled and chopped (about ½ cup)

  • ½ teaspoon ground turmeric

  • ½ teaspoon salt

Now, make the cashew cream by draining the cashews and placing them in a blender with these ingredients.

  • 2 cups vegetable broth

  • 3 Tablespoons yellow or white miso

  • 2 Tablespoons nutritional yeast flakes

Blend on high for 30 seconds to 5 minutes until very smooth, so smooth that you can no longer detect any bits of cashews—they’ve dissolved.

If your blender is large enough, add the vegetables and broth into the blender with the cashew mixture and puree the soup until only small chunks of broccoli and carrots are visible. Cook the soup on low heat, partially covered, for about 5 minutes, until thickened, stirring occasionally so that it doesn’t burn on the bottom.

Timing: About 35 minutes

Nutrition: whole-food unprocessed; WFPBNO


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