Description
A creamy and nutritious vegan soup packed with broccoli, cashews, and almond milk, perfect for a healthy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 5 cups fresh broccoli florets (about 2 large heads)
- 3 cups vegetable broth (low-sodium)
- 1 medium russet potato, peeled and cubed
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ½ cup raw cashews, soaked in hot water for 15 minutes
- ½ cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent. Add the minced garlic and stir for another minute until fragrant.
- Toss in the broccoli florets and the cubed potato. Stir well to combine.
- Add the vegetable broth, sea salt, black pepper, and nutmeg to the pot. Bring everything to a boil, then reduce heat and simmer for about 15–20 minutes until the broccoli and potato are tender.
- Once everything is cooked, remove from heat. Allow it to cool for a few minutes, then transfer the mixture to a blender. Add the soaked cashews, almond milk, nutritional yeast, and lemon juice. Blend until smooth and creamy.
- Taste the soup and adjust seasoning as necessary.
- Ladle the soup into bowls and enjoy!
Notes
Serve with garnishes like extra broccoli florets or nutritional yeast. Store in an airtight container in the refrigerator for 4–5 days or freeze for 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg