VEGAN BROCCOLI SOUP WITH CASHEW CREAM

This deliciously creamy broccoli soup is a snap to make in the blender. Fresh ingredients and silky cashew cream make this soup better than any cream of broccoli soup.  No one can believe it’s dairy-free.

INGREDIENTS:

– 1 cup raw cashews, soaked overnight or 3 hours in hot water. – 1/2 cup water – 1 teaspoon sea salt, divided – 2 tablespoons extra virgin olive oil – 1 yellow onion, peeled and chopped – 2 celery stalks, chopped – 1/4 teaspoon black pepper – 3 cloves garlic, minced – 8 cups broccoli florets – 1/3 cup roughly chopped fresh Italian parsley. – 4-6 cups vegetable broth – 1 tablespoon nutritional yeast (optional)

INSTRUCTIONS

First make the cashew cream. Drain the cashews and transfer to a blender. Add 1/2 cup water and 1/8 teaspoon salt. Blend until very smooth, which may take a few of minutes on high speed.

1:

Heat olive oil in a large soup pot over medium heat. Add onion and celery and sauté until softened, about 7 minutes.

2:

Let cool a few minutes so that it's not steaming and very carefully transfer to a blender, working in batches. Don't fill the blender more than half-way up.

3:

Serve this creamy broccoli soup with more cashew cream.

4:

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