It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Its savory, rich, and oh-so-creamy base is made with a combination of nourishing cauliflower-cashew cream and vegetable broth. Add the garlic and sauté for 30 seconds or so, until fragrant. Perfect hot or cold and keeps well…, Nearly fat-free and filled with fiber, lentils are a power legume that are grown year-round.…, Though miso soup is usually considered an appetizer for lunch or dinner in American Japanese…. Vegan broccoli cheese soup is creamy, filling, and packed with vegetables. 2/3 cups Raw Cashews (I like Terrasol Mylk Cashews) 1 Large Carrot. Long time no see! Step One: Prepare the Broccoli… The broccoli blends with the cashews to create a creamy texture while the herbs and spices create a flavor your palate will instantly recognize. I actually tried a few other combinations, but this was best. My husband, on the other hand, went crazy for the curried version, a simple variation that I made by replacing the gold potato with sweet potato, adding my favorite Maharajah curry powder, and increasing the red pepper.I liked it too, but sometimes I just want a broccoli soup to taste like broccoli… Broccoli: obviously the base of broccoli soup. Stir in the broccoli and basil and return to a simmer. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender. In a medium pot, sauté the onion—either in 1 tbsp oil or butter, or with oil spray or a little water—until browned. Place cashews in a small bowl. This Vegan Broccoli Cheese Soup is a classic dish, bursting with flavor, naturally gluten-free, and easy to make. Saute 3 minutes, or until lightly browned. This recipe is fantastic, even my Fiancé loved it! This nourishing, three-vegetable soup is thick and creamy, even without dairy. ©2008-2020 Blue Zones, LLC. https://veggiesociety.com/best-cauliflower-soup-recipe-vegan Sauté until softened, and then add the cauliflower, potatoes, nutritional yeast, broth, and all the seasoning to the pot.Bring to a boil over high heat, then reduce to medium low. Romulo Yanes for The New York Times. Into a Dutch oven pot on medium heat, add butter. Quinoa is a great pairing since it finishes cooking right around the same time as the stir-fry. Bring to a boil and allow cashews to boil for 8 minutes. Blend the remaining cashews, broccoli, and 2 more cups of water. Pour into pan. For the cheese sauce: Place the potatoes and carrots in a medium pot and add water to cover. You will have extra cashew cream, add some garlic and nutritional yeast for a cheesy dip or try this vegan queso dip. Stir in the reserved … Add the diced potatoes, sliced carrots, raw cashews, minced garlic, and two cups of water (Photo 2). sea salt 6 cloves garlic, minced 2 lbs / 1kg broccoli, chopped into florets 6 cups vegetable broth fresh green chili, minced (enough to suit your taste) ½ cup nutritional yeast 1 cup packed flat-leaf parsley, leaves and tender stems only Add the vegetable broth, and bring the pot to a boil, then reduce it to a simmer. It’s so easy to make this vegan broccoli soup recipe! Blend until smooth. Heat over low heat. Meanwhile, steam all but 1 cup of the broccoli florets until they’re tender, but still bright green. However, I spend hours searching through the Internet and in my kitchen to prepare Broccoli soup and there's always something lacking. It's an easy to make soup recipe that's healthy enough for a clean eating detox but won't leave you feeling like you're missing out. Vary the herbs according to what you have on hand. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Vegan Broccoli Potato Soup Recipe with Creamy Cashews and Cheesy Nutritional Yeast. Easy vegan broccoli cheese soup made with broccoli, onion, coconut milk, cashews, nutritional yeast, and vegetable broth for a comforting and healthy dairy free soup. 2 tsp of Bragg’s Liquis Aminos (you can use coconut aminos or Tamari) 1/2 tsp of Onion Salt A resounding yes for this recipe! Vegan cream of broccoli and cheese soup. But opting out of some of these cookies may affect your browsing experience. Finish this vibrant bowl with celery leaves, parsley or dill, and two basic but crucial ingredients: an extra drizzle of olive oil and a dusting of freshly ground pepper. Set the cashew cream aside. The cashews add the creaminess, and miso adds a little umami plus some probiotics for gut health. I love the complementing coconut milk and the green chilli. A great meal prep recipe for lunch or dinner. Pour the boiling water on top. Add the broccoli, carrots, turmeric, remaining 1/2 tsp salt and broth. Using tender, crunchy cashews in place of chicken (or even tofu, tempeh, etc.) We also use third-party cookies that help us analyze and understand how you use this website. 2 stalks celery, or one fennel bulb, chopped. Your soup looks incredibly delicious. Add 5 cups water, salt, and pepper. Pour the sauce into the pot with the broccoli soup and stir to combine. Puree soup using a large blender or immersion blender. By clicking “Accept”, you consent to the use of ALL the cookies. Place the cashews in a blender along with a pinch sea salt. Place the cashews in a blender along with a pinch sea salt. Cashew creams are so versatile too! The magic ingredients to my vegan broccoli cheese soup are potatoes, carrots and cashews. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 … Seriously, even though this soup has no cheese, nutritional yeast gives it that perfect cheesy flavor to become a vegan broccoli cheese soup. This broccoli soup might look like the same old broccoli soup, but I can assure you it’s not the case!This broccoli soup is top notch in taste and nutrients, at least I think so and even love the color and overall look of it. Add the cashew mixture to the pot with the soup and stir to combine, then stir in the broccoli. You won’t miss the dairy in this cashew-cream based soup! Pour blended soup into a large soup pan. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Stir in the broccoli … Put the cashews and 1 cup of the vegetable stock into a blender. You will find all fresh and clean ingredients in this recipe - broccoli, onions, carrots, cashews, vegetable broth and coconut milk. Cashews and nutritional yeast are used to make the vegan “cheese”. Necessary cookies are absolutely essential for the website to function properly. Rice based soup didn’t work, and … Rice based soup didn’t work, and cauliflower didn’t give me quite the texture I was looking for. These cookies do not store any personal information. I only had 3/4 cup of cashews left, so I topped the last 1/4 with almonds instead. Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Leftover Cashew Cream Ideas. Add garlic and broccoli and sauté for another five minutes. Drain fully, pat dry, and set aside. Pour the boiling water on top. In a small bowl, soak the cashews in water for 1 hour. Add in the broccoli and cook for 1 minute. Save any extra to drizzle on other blended soups or even roasted vegetables. Let cool a few minutes so that it's not steaming and very carefully transfer to a blender, working in … Then you add the asparagus and sauté for a few minutes. Simmer for 10 mins or until all vegetables are cooked through. Transfer the soup to a blender and blend until smooth. Bring it to a simmer and then reduce the heat to medium-low and cover it. Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper and blend until smooth. Blend until smooth, about 1 minute. Blend until smooth, about 1 minute. Taste and adjust seasoning. Divide the soup among bowls and top with cashew cream, celery leaves, dill, pepper and a drizzle of olive oil. When butter is melted, add onions. There should be no clumps. Stir and bring mixture to a boil. Sauté until just nearly tender. Sauté the onion in the oil with a pinch of salt – just until softened, about 3 min. … The idea was to recreate a lightened-up, whole food, plant-based version of chicken & broccoli stir-fry. Cover and simmer for 10 minutes, until the broccoli is tender. Once soup is pureed, stir in cashew cream. I was looking for vegan broccoli “cheddar” soup and I stumbled upon sweet simple vegan’s recipe. That softens them up so they blend up nice and creamy! It makes…, Rich, healthy, vegan, and quick to prepare soup. Add cooked broccoli florets, and remove from heat. Bring to a simmer, cover and cook for 5 minutes. Yukon potatoes: help to thicken the soup. Turn the heat up to high … Add broccoli florets stir to coat, add vegetable broth and bring … https://www.onegreenplanet.org/vegan-recipe/cream-of-cashew-broccoli-soup This Vegan Broccoli & Cheese Soup gets its cheesy flavor with a little help from blended cashews and nutritional yeast. Heat the olive up in a medium pot on medium/high heat. https://www.bluezones.com/recipe/broccoli-and-cashew-cream-soup Finally, I have grown broccoli on my own. It takes very little skill and only 25 minutes to make, but success lies in proper blending: Use a high-powered blender for the creamiest soup, or let it go a few minutes longer in a standard blender. Add the onions and 1/2 teaspoon salt and cook … Subscribe now for full access. Step #1 – Cook the Vegetables Begin by sautéing the diced onion in 2-3 tbsps of low-sodium vegetable broth until translucent, about 5 minutes or until soft (Photo 1). Vegan broccoli cheese soup is creamy, filling, and packed with vegetables. Leftover soup storage. How To Serve Vegan Broccoli Cheese Soup. You’ll likely have to do this in batches. All opinions expressed (as always) are my own. Serve this creamy basil broccoli soup with garlic bread, croutons or crackers. Bring to a boil over high, then steam vegetables over medium until they are tender, 8 to 10 minutes. Purée the cashews and water until completely smooth and frothy (the cashew cream should be the consistency of very loose whipped cream). Drain the cashews and transfer them to a high speed blender along with 2 cups of water, nutritional yeast, and lemon juice. Heat the oil in a large saucepan over medium heat. Bookmark the permalink. Pureed soups can be enjoyed year-round, and this broccoli and cashew cream soup is one of those that you’ll find enjoyable on a hot summer day or cold winter night. Vary the herbs according to what you have on hand. Season to taste with additional salt and pepper, if desired. A few hours in advance (or the day before), cover the nuts with some water and let sit 4-6 hours. It’s filled with broccoli and just a little bit of homemade cashew cream. Let it cook for 20 minutes or until everything is soft and tender (Photo 3). Once boiling, reduce heat to low and simmer, covered, for 15 minutes. Cover and let sit to allow the cashews to soften while you make the soup. It is mandatory to procure user consent prior to running these cookies on your website. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. #vegan, #broccolisoup, #veganbrocoli soup. ← The magic ingredients to my vegan broccoli cheese soup are potatoes, carrots and cashews. Miso adds a little help from blended cashews and 1 cup water or vegetable stock into large..., sauté the onion—either in 1 tbsp oil or butter, or with spray! Salt, and 2 cups of water into a large pot over medium heat! Bother roasting or soaking the cashews to soften while you navigate through the Internet and my! Diced potatoes, garlic, and oh-so-creamy base is made with dairy cheesy.! 4 cups of water into a large pot this vegan cream of Mushroom soup tastes like it 's 100 plant-based! 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