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Vegan Broccoli Soup Recipe

Recipe by: Nakkeya

"I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In35 m
  • 1Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
  • 2Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
  • 3Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 353 cals
  • 1 cup raw cashews
  • 5 cups vegetable broth, divided
  • 2 Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 onion, finely chopped
  • 4 1/2 cups coarsely chopped broccoli
  • 1 teaspoon dried basil
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    353
    18%
  • Fat:
    16
    25%
  • Carbs:
    44.6
    14%
  • Protein:
    12.8
    26%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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