Creamy Dreamy Broccoli Soup

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It got down into the 50s this week in Houston…brrrrrrrrr. This is when we all get our puffy coats out, if we even own a coat.  So it was the perfect time to make a batch of soup to have around.  I love just about any kind of vegetable-based soup. And ever since I got my Vitamix, I like any excuse to put stuff into it.

This recipe could easily be creamy dreamy asparagus soup or pea soup or spinach soup or whatever-you-want-to-put-in-it soup. The formula is simple: steamed vegetables + cashews + vegetable broth + almond milk.

Start by steaming the broccoli and then the potatoes:

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Put everything in a blender (Vitamix works great). You may need to do this in two batches in a smaller blender.

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Serve with broccoli florets and top with cashew cheese, if desired.

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Yes, I said cashew cheese. I love this! I put it on baked sweet potatoes, enchiladas, you name it. So easy to make. Mix cashews, nutritional yeast, sea salt and a little olive oil in a food processor. It has an awesome nutty, cheesy flavor.

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Creamy Dreamy Broccoli Soup

Serves 4

1 bunch broccoli, chopped including stems

2 large yukon gold potatoes, unpeeled, cubed

1/2 sweet onion, chopped

2 cloves garlic, minced

1 tsp coconut oil

1/2 cup raw cashews

2 Tbsp nutritional yeast

1 cup vegetable broth

1-1 1/2 cups unsweetened almond milk

sea salt and freshly ground pepper, to taste

cashew cheese (see recipe)

In a steaming basket, steam broccoli until tender, remove to bowl. Set aside about 1/2 cup of small florets to garnish soup. Steam potatoes until fork tender. Saute onions and garlic in coconut oil over medium heat until translucent.

Place vegetable broth, almond milk, broccoli, potatoes, onion mixture, cashews and nutritional yeast in high powered blender and puree on high (speed 8) for several minutes. If you are using a Vitamix, this will heat the soup. With a regular blender, you will want to heat the pureed soup in a saucepan until warmed through.

Taste and add sea salt and pepper to taste. Ladle soup into bowls. Top with reserved florets, cashew cheese and coarse sea salt, if desired.

Cashew Cheese

1/2 cup raw cashews

2 Tbsp nutritional yeast

1/2 Tbsp mild olive oil

sea salt to taste

Combine all ingredients in a food processor until the mixture becomes crumbly. Taste and adjust seasoning. Store unused portion in the refrigerator.

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