Vegan Cream of Broccoli Soup

This vegan cream of broccoli soup is brimming with good-for-you ingredients, yet
you’d never know it based on taste. Its savory, rich, and oh-so-creamy base is
made with a combination of nourishing cauliflower-cashew cream and vegetable
broth. Add to that several heads of broccoli, and you have yourself a
detoxifying, cruciferous powerhouse that tastes every bit as good as its
dairy-based inspiration.

Servings: 6 people

Author: Ashley

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Course:

Soups

Cuisine:

Instructions

1 Bring a large pot of water to a boil. Add the cauliflower florets and boil for 7
to 10 minutes, or until fork-tender. Strain and set aside.
2 While the cauliflower boils, heat the olive oil in a large stockpot or dutch
oven over medium-low heat. Add the broccoli and onion. Sauté for about 8
minutes, or until the vegetables begin to soften, stirring occasionally. Add the
garlic and continue to cook for another minute, or until it begins to soften.
3 Stir in the vegetable broth (it may not fully cover the broccoli florets, and
that's okay), increase the heat to medium-high, and bring to a boil. Reduce the
heat to low, cover, and simmer for 10 minutes.
4 Meanwhile, add the boiled cauliflower to a high-speed blender along with the
filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on
high for two minutes, or until completely smooth and creamy.
5 Add the cauliflower mixture to the pot of soup and stir to incorporate. Reduce
the heat to medium and continue to simmer, uncovered, for 6 to 10 minutes, to
thicken and reduce the soup, stirring occasionally. At first it will seem like
the soup is much too thin, but just continue to simmer and keep in mind that it
will continue to thicken as it cools to a temperature at which it's comfortable
to enjoy!
6 Taste and generously season with more sea salt and black pepper to taste. (I
usually add another 1 teaspoon of sea salt and lots of freshly ground black
pepper.) Stir in a few dashes of smoked paprika, if using.
7 Serve warm.
8 Leftovers can be refrigerated for up to 5 days or frozen for up to 1 month.
9 If the soup is thicker than desired after refrigerating and reheating, simply
whisk in a bit more vegetable broth or filtered water and adjust seasonings as
needed.

Vegan Cream of Broccoli Soup

Course:

Cuisine:

🧂 Ingredients

Instructions

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