Vegan Cream of Broccoli Soup
Vegan Cream of Broccoli Soup recipe
Yield
12 servingsPrep
10 minCook
25 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cashew nuts
raw |
*
|
| 5 | cups |
vegetable stock
or bouillon |
|
| 2 | medium |
potatoes
boiling, unpeeled, cut into 1/2 inch cubes |
|
| 1 | medium |
onions
finely chopped |
|
| 1 | bunch |
broccoli florets
trimmed and coarsely chopped |
*
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
sea salt
fine |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cashew nuts
raw |
*
|
| 1.2 | l |
vegetable stock
or bouillon |
|
| 2 | medium |
potatoes
boiling, unpeeled, cut into 1/2 inch cubes |
|
| 1 | medium |
onions
finely chopped |
|
| 1 | bunch |
broccoli florets
trimmed and coarsely chopped |
*
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
sea salt
fine |
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
Put the cashews and 1 cup of the vegetable stock into a blender.
Blend until smooth, about 1 minute.
Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot.
Bring to a simmer, cover and cook for 5 minutes.
Stir in the broccoli and basil and return to a simmer.
Cover and cook until the potatoes are tender, about 10 minutes.
Stir in the reserved cashew mixture, the salt, the pepper and bring just to a simmer.
Remove from the heat, transfer about half of the soup to a blender and puree.
Return the purée to the pot and stir well.
Serve immediately.
