The arrival of fall has us thinking about comforting soups, and although I do already have a broccoli soup on the site, this one is made creamy and dairy-free with the addition of cashews and nutritional yeast.  It’s just as flavourful as the dairy version, but a bit healthier with some fiber from the cashews.

It’s very easy to make, with only a few ingredients, and makes a satisfying lunch with some crackers or crusty bread.  Makes four servings.

Ingredients:

1-2 (110 grams) shallots, finely diced
1 pound (454 grams) (approx two heads) of broccoil, chopped into 1/2″ pieces
1 liter of water (or vegetable broth)
1/2 cup (70 grams) unroasted cashews + 2 cups boiled water for soaking
2 tbsp olive oil
1/4 cup nutritional yeast powder
salt and pepper to taste

Method:

To make the soup creamy, you’ll need either a hand blender, an upright blender or food processor to blend together the cashews and broccoli.  If you want to pre-soak your cashews, boil about 2 cups of water and add the cashews to soak.  Otherwise, you can just toss them in to the pot with the broccoli later on.  Next, finely dice the shallots, and sautee them over low/medium heat in some olive oil with a good pinch of salt to help stop them burning.

While the shallots are cooking, chop up the broccoli, including the stems, but save about a cup of nice florets to add back to the soup at the end.  Check on the shallots and give them a stir.

Once the shallots are a nice golden colour, add the chopped up broccoli to the pan (and cashews if not pre-soaking), and 1 liter of water or vegetable stock, cover with a lid, and bring to a boil.  Once boiling turn the heat down and simmer for about 20 minutes, or until the broccoli is tender. While the broccoli is cooking, break up the saved florets into smaller pieces.

Drain the soaked cashews and add them to the pot of broccoli.  Remove the pan from the heat, and puree mixture with the stick blender or in upright blender or food processor (you may need to do this in batches if your blender doesn’t have a large capacity).

When the broccoli and cashew mixture is thoroughly blended and creamy (and returned to pan if you used blender/food processor), add the nutritional yeast, stir well, and then add salt and pepper to taste.  Add the reserved florets, and return to the heat and simmer for about 10 minutes, until the florets are tender.

The soup contains 4.24 grams of fiber and 7.12 grams of protein per serving.

Cream of Broccoli Soup {Vegan}

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Blending Time 5 minutes mins

Servings 4

Author Samantha

Ingredients

• 1-2 110 grams shallots, finely diced
• 1 pound 454 grams (approx two heads) of broccoil, chopped into 1/2″ pieces
• 1 liter water or vegetable stock
• ½ cup 70 grams unroasted cashews + 2 cups boiled water for soaking
• 2 tbsp olive oil
• 1 tbsp nutritional yeast powder (9 grams)
• salt and pepper to taste

Instructions

• To make the soup creamy, you'll need either a hand blender, an upright blender or food processor to blend together the cashews and broccoli. 
• If you want to pre-soak your cashews, boil about 2 cups of water and add the cashews to soak.  Otherwise, you can just toss them into the pot with the broccoli later on. 
• Finely dice the shallots, and sautee them over low/medium heat in the olive oil with a good pinch of salt to help stop them burning.
• While the shallots are cooking, chop up the broccoli, including the stems, but save about a cup of nice florets to add back to the soup at the end.  Check on the shallots and give them a stir.
• Once the shallots are a nice golden colour, add the chopped up broccoli to the pan, the cashews if not soaking, and 1 liter of water or vegetable stock, cover with a lid, and bring to a boil. 
• Once boiling, turn the heat down and simmer for about 20 minutes, or until the broccoli is tender. While the broccoli is cooking, break up the saved florets into smaller pieces.
• Drain the soaked cashews and add them to the pot of broccoli.  Remove the pan from the heat, and puree mixture with the stick blender or in upright blender or food processor (you may need to do this in batches if your blender doesn't have a large capacity).
• When the broccoli and cashew mixture is thoroughly blended and creamy (and returned to pan if you used blender/food processor), add the nutritional yeast, stir well, and then add salt and pepper to taste. 
• Add the reserved florets, and return to the heat and simmer for about 10 minutes, until the florets are tender.