Creamy Vegan Broccoli Soup
A delicious and healthy broccoli soup made with cashews, roasted vegetables, and tons of yummy spices!
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Servings: 4 servings
Ingredients
Roasted Broccoli & Onions
- 1 cup cashews soaked 30-60 minutes in warm water
- 6 cups chopped broccoli
- 1 cup diced onion about ½ onion
- 3 tablespoon avocado oil
- 2 tablespoon nutritional yeast
- ½ teaspoon chili flakes
- 1 teaspoon garlic powder
- 1 teaspoon salt
Additional soup ingredients:
- 3 cups vegetable broth
- 2 cups spinach
- 2 tablespoon nutritional yeast
- salt & pepper to taste
Instructions
- Add your cashews to a container and cover with boiling hot water. Let sit 30-60 minutes to soften.
- While the cashews are soaking, chop the broccoli and onion and preheat the oven to 400F.
- Add the chopped broccoli and onion to a baking tray. Then, toss with the avocado oil, 2 Tbsp of nutritonal yeast, chili flakes, garlic powder, and salt until evenly coated.
- Add the pan of vegetables to the oven and bake for 30 minutes, removing at the 15 minute mark to briefly stir. Then, remove from the oven and let cool.
- Once the vegetables are done cooking, strain the cashews and add them to the blender along with the vegetable broth. Turn to the blender to a medium setting and blend for 2-3 minutes until smooth. Next, add in the roasted vegetables, spinach, and an additional 2 Tbsp of nutritional yeast. Blend for another 2 minutes until the soup is super thick and creamy.
- Remove the soup from the blender and add it to a pot. Cook over medium heat for 5-10 inutes until the soup is hot. Then, remove from the heat and serve with your choice of toppings. Enjoy!
Notes
- For toppings, I recommend salted roasted pumpkin seeds, hemp seeds, coconut cream, chili oil, broccoli, fresh greens, or vegan parmesan cheese.
- For this recipe, I used a Kitchenaid K400 blender which is great for soups.
- Leftover soup can be stored in a closed container in the fridge for 3-5 days or in the freezer for up to 1 month.
- There is not a good substitute for the soaked cashews in this recipe, however, you could try using 1 can of full-fat coconut milk instead. If doing this, you may want to reduce the veggie broth from 3 cups to 2 cups.
- I highly recommend serving this broccoli soup with a side of toasted spelt bread!
Nutrition
Serving: 1bowl | Calories: 377kcal | Carbohydrates: 29g | Protein: 15g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 1353mg | Potassium: 950mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2707IU | Vitamin C: 129mg | Calcium: 102mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!