Vegan Cream of Broccoli Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The creaminess of this soup comes from cashews pureed with vege broth. Not low in fat, but high protein and fiber. Ingredients:
1 cup raw cashews |
5 cups vegetable stock or 5 cups bouillon |
2 yukon gold potatoes, unpeeled, cut into 1/2-inch cubes |
1 medium onion, finely chopped |
4 1/2 cups broccoli, trimmed and coarsely chopped |
1 teaspoon dried basil |
1 teaspoon fine sea salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute.
2. 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.
3. Stir in the 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, or use stick blender. Return the puree to the pot and stir well. Serve immediately.
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