Vegan Broccoli Soup

Vegan Broccoli Soup

by Robin Da Silva 1 year ago
4.6 (10)
20 minutes
353.4 kcal
44.6 g carbs
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Description

I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.

Ingredients
  • 1 cup raw cashews
  • 5 cups vegetable broth, divided
  • 2 Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 onion, finely chopped
  • 4 ½ cups coarsely chopped broccoli
  • 1 teaspoon dried basil
  • 1 teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
Directions
  1. 1. Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
  2. 2. Pour 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.
  3. 3. Stir 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.
Nutrition Facts
serving: 4 servings
calories: 353.4 kcal
carbohydrates: 44.6 g
protein: 12.8 g
saturated fat: 2.7 g
sodium: 1059.4 mg
fiber: 7.9 g
sugar: 9.4 g