Vegan Cream Of Broccoli Soup

Vegan Cream Of Broccoli Soup

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This is the soup I suggest you eat this weekend after you devour three doughnuts at breakfast, and before you eat tacos and french fries for dinner.

It has broccoli and raw cashews in it.  It’s the picture of health.

Nevermind how much butter I put on that bread.  Let’s focus on our health.  Health after doughnuts and before tacos and fries. French Fry tacos should be a thing.  Is that a thing?  It needs to be a thing.



This soup is gorgeously healthy.  It’s packed with bright green broccoli and cashews.

When raw cashews are soaked in water and blended with soupy ingredients, the nuts simulate cream.  It really is a remarkable fact.  Cashews blended with broccoli in this recipe makes a thick, flavorful and totally healthful soup.

The lemon adds some bright inspiration.  The vegan worcestershire sauce adds an earthy, animal-y roundness.  There’s spice from pepper and smoke from cumin.  Garlic and onions should be in everything… so obviously they’re in this soup.  Overall… it’s a health win.  Get at it!

Oh!  Ps .  I’m really into soup.


Broccoli Arugula Soup

Ginger and Lentil Soup

Curried Sweet Potato Soup

Vegan Cream of Mushroom Soup

Vegan Cream of Broccoli Soup

adapted from The 3-Day Cleanse

Print this Recipe!

1 1/2 cups raw cashews, soaked in water for 1 hour then drained

1 small onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

2 heads of broccoli, chopped into bite-size florets

1/8 teaspoon fresh ground nutmeg

1 teaspoon cumin

1 teaspoon salt

1/4 teaspoon ground mustard seeds

fresh ground black pepper to taste

3 teaspoons fresh lemon juice

2 teaspoon vegan Worcestershire sauce

about 4 cups of water

Soak raw cashews in water for 1 hour.  They’ll soften slightly.  Drain.

Steam broccoli until tender.  A fork should be able to easily pierce the flesh.  Remove from steamer and set aside.

In a large saucepan over medium heat,  add olive oil, and onions.  Cook until onions are tender and translucent, about 5 minutes.  Add garlic and cook for one minute more.  Add cumin, salt, mustard seed, and black pepper and cook for about 30 seconds.  Add cooked broccoli florets, and remove from heat.

In a blender, add half of the softened cashews, about 1/2 of the broccoli mixture, and 2 cups of water.  Blend until smooth.  Pour blended soup into a large soup pan.  Blend the remaining cashews, broccoli, and 2 more cups of water.  Blend until smooth.  Pour into pan.  Heat over low heat.  Add lemon and worcestershire sauce.  Taste and season as necessary.  Add more water for a thinner consistency.

Serve warm.  Soup will last, in an airtight container in the fridge for 4 days.  

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