Recipe Summary
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 1 large head of broccoli, chopped into florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup raw cashews, soaked in water for at least 2 hours
- 4 cups vegetable broth
- 1/4 cup nutritional yeast
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 lemon, juiced
- Fresh broccoli florets for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Add the chopped broccoli florets and vegetable broth. Bring to a boil, then reduce heat and let simmer for 15 minutes, or until the broccoli is tender.
- Drain the soaked cashews and add them to the pot along with the nutritional yeast, salt, and black pepper.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the mixture to a blender and blend in batches.
- Add the lemon juice and stir well. Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh broccoli florets for an added crunch.
Helpful Tips
- If you don’t have cashews, you can use cooked potatoes for a similar creamy texture.
- For extra flavor, add a sprinkle of smoked paprika or a dash of hot sauce.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Pairings
This Creamy Broccoli Soup pairs beautifully with a crusty garlic bread or a light spinach salad. For drinks, consider a crisp white wine or a refreshing iced tea.
