In the winter months Kyla becomes the soup master around here. Her go to is a lentil soup that’s packed with protein and hints of curry. Every now and then she likes to switch it up with something a little more fancy, and this, the creamiest broccoli soup both vegan and gluten free is one of those treats. The key here is the cashew cream that makes this soup stand out as a winner. Once you try this super healthy version of the classic you won’t go back to heavy creams and dairy.
The Creamiest Broccoli Soup Vegan and Gluten Free
Course: Lunch, Appetizers, DinnerCuisine: vegan, vegetarian, gluten freeDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourIngredients
3/4 cups of raw cashews
2 medium onions, diced
2 celery stalks, chopped
3 carrots, chopped
3 cloves of garlic, minced
7 cups of broccoli
6 cups of water
1 1/2 tsp of salat
Pepper to taste
Directions
- Place the cashews in a bowl, cover with water and let site for at least 30 minutes.
- In a large pot over medium heat, add the onion and a pinch of salt and sauté until the onions become translucent.
- Add the celery and carrot and cook for another five minutes.
- Add the garlic and broccoli and continue to cook for five more minutes.
- Add five cups of water to the pot along with the remaining salt and pepper. Bring to a boil and then let simmer for 15 minutes.
- Drain the water from the cashews and add them to a blender along with one cup of fresh water. Blend until the mixture is very smooth with no lumps whatsoever.
- Purée the soup using either an immersion blender if you have one or the regular blender. If you use the regular blender, first pour the cashew cream back into the bowl used to soak them.
- Return the soup to the pot over low heat.
- Stir the cashew cream into the puréed soup and serve. You can garnish with a little of this easy and delicious topping too.
Notes
The Creamiest Broccoli Soup Vegan and Gluten Free