Vegan Cream of Broccoli Soup {Dairy-Free and Soy-Free}
This vegan cream of broccoli soup will delight you with its creaminess that comes from cashews and cauliflower. Snuggle up on a cold day with a warming bowl.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: dinner, Lunch
Cuisine: American
Servings: 6
Calories: 175kcal
Author: Allison Rivers Samson | The Dairy Detox Cookbook
Ingredients
1cupraw unsalted cashewssoaked at least 4 hours, and drained
8cupswaterdivided
1tablespoonolive oil
1cupdiced yellow onion
1medium headcauliflowerleaves removed, cored, and cut into medium chunks (about 3 cups)
3medium stalksbroccoliseparated into bite-sized florets (about 4-5 cups) and peeled stems cut into medium chunks (about 1-2 cups)
1teaspoondried marjoram
1clovegarlicminced
1tablespoonsalt
¼teaspoonfreshly ground black pepper
Instructions
In a blender, process cashews and 1 cup water to make a completely smooth cashew cream.
Heat a large stock pot over medium-high heat and add oil. Sauté onion, cauliflower, broccoli stems only, and marjoram for 5 minutes. Stir in garlic and cook for 2 minutes more. Add remaining 7 cups water, cashew cream, and salt. Bring to a boil, then lower to medium heat, cover, and cook until vegetables are very soft, approximately 20 minutes.
Using an immersion blender or carefully in 2-3 batches using a standard blender, purée soup base until completely smooth. Add broccoli florets and cook over medium heat for 5-7 minutes until broccoli is bright green and tender. Add pepper to taste and serve hot.
Video
Notes
This soup is exceptionally versatile. If broccoli isn’t your favorite, feel free to substitute different veggies instead, like potatoes, mushrooms, asparagus, or corn.