Description
A rich and creamy soup featuring broccoli and a dairy-free cheese flavor, suitable for Paleo, Whole30, and Vegan diets.
Ingredients
Scale
- 4 cups vegetable broth
- 2 cups broccoli florets
- 1 cup raw cashews, soaked for at least 4 hours or boiled for 15 minutes
- 1/2 cup nutritional yeast
- 1/4 cup water (or more, for thinning)
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric (for color)
- Pinch of black pepper
Instructions
- Drain and rinse the soaked cashews.
- Combine the vegetable broth, broccoli florets, drained cashews, nutritional yeast, water, lemon juice, onion powder, garlic powder, salt, turmeric, and pepper in a high-speed blender.
- Blend on high until the mixture is completely smooth and creamy. This may take 1 to 2 minutes, depending on your blender.
- Pour the soup into a saucepan.
- Heat the soup over medium heat, stirring occasionally, until it is hot throughout. Do not boil.
- Taste and adjust seasoning if needed before serving.
Notes
- For a thicker soup, use less water initially and add more as needed.
- If you do not have a high-speed blender, steam the broccoli until very tender before blending to ensure a smooth texture.
- Soaking cashews is key for a smooth result; use hot water to speed up the process.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 15
- Cholesterol: 0
Keywords: creamy broccoli soup, vegan cheese sauce, paleo soup, whole30 soup, dairy-free soup, cashew cream