About the Recipe
This vegan broccoli soup is a great source of fiber, protein, and vitamins, and it's perfect for anyone looking to boost their intake of nutrient-dense foods. Broccoli is rich in antioxidants and anti-inflammatory compounds, making it a great addition to any healthy diet. The cashews add a creamy texture to the soup and are a good source of healthy fats, fiber, and protein.
2 heads of broccoli, chopped into florets
1 onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1/2 cup raw cashews, soaked in water for at least 2 hours
2 tablespoons olive oil
Salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes.
Add chopped broccoli to the pot and cook for another 5-7 minutes, until broccoli is slightly tender.
Add vegetable broth to the pot and bring to a boil. Reduce heat to low and let simmer for 10-15 minutes, until broccoli is completely tender.
Drain the soaked cashews and add them to the pot. Use an immersion blender or regular blender to blend the soup until smooth and creamy.
Season with salt and pepper to taste.
For added flavor, you can add spices such as cumin, turmeric, or paprika to the soup.
If you prefer a thinner soup, you can add more vegetable broth or water to the pot when blending.
This soup can be stored in an airtight container in the fridge for up to 5 days, making it great for meal prepping or for leftovers.