Vegan Creamy Broccoli Soup!
Whether you’re a vegan or looking to reduce dairy consumption, this dairy-free creamy soup recipe will satisfy and delight! Loaded with antioxidants and immune boosting properties as well as the ability to reduce cholesterol and blood pressure, this soup is insanely healthy while also tasting delicious.
Broccoli is one of those cruciferous veggies that moms everywhere want their kids to eat. Thank your mom, because broccoli has a plethora of benefits! Broccoli can improve digestion, lower cholesterol and blood pressure, assist in detoxing the body, boost the immune system, reduce inflammation, and prevent cancer. Dense in an abundance of vitamins, minerals, and antioxidants, this veggie the unsung hero of the plant world.
Nutritional yeast is a staple in a vegan diet because it can create a creamy cheese-like flavor. We use it on our tasty kale chips for a cheesy-ranch flavor! Using nutritional yeast with cashews creates the thick and creamy texture needed for this soup. This ingredient is full of essential vitamins and minerals, as well as antioxidants (double the antioxidants now!) and like broccoli, it boosts immunity and reduces cholesterol. Serving as an excellent source of protein, you can see why this is a fundamental part of vegan kitchens – one tablespoon contains 2 grams of protein!
How about those cashews? Another excellent source of protein (5 grams per 1 oz), full of important vitamins and minerals and YES! antioxidants (sense a theme here?). This ingredient also reduces cholesterol, blood pressure, and can keep your heart healthy. My favorite is, of course, immune health!
This soup is a prime example of food as medicine. Nutrient dense foods are the best way to keep your body and immunity in top shape. When choosing ingredients, look for local, organic, non-processed ingredients to ensure that the elements used will provide maximum benefit.
Scroll to the bottom for the recipe!
Vegan Creamy Broccoli Soup Recipe
2 tbs Olive Oil
1 small Onion, diced
2 cloves Garlic, minced
32 oz Vegetable Broth
4 cups Broccoli Florets
1.5 cups shredded carrot (2-3 medium carrots)
1 cup raw unsalted cashews
1 tsp Dijon Mustard
1/2 cup Nutritional Yeast
1 tbs fresh lemon juice (half lemon)
1/4 Almond or Cashew Milk
1 cup of water
Spices to preference: Salt & Pepper, Oregano, Basil, Marjoram, Sage OR Turmeric, Cumin, Coriander. A pinch of cayenne will flavor either spice option nicely.
- In a medium saucepan, heat olive oil and saute onion until clear, then add garlic until fragrant.
- Add veggie stock, broccoli, and carrots. Cover and simmer until broccoli is tender (about 10 minutes).
- In blender or food processor, add cashews, water, mustard, nutritional yeast, lemon juice, nut milk, and spices. Blend at high speed until very smooth.
- Pour blended mixture into the broccoli mixture, stir, and heat.
- Spoon into serving bowls and enjoy! Goes great with toasted sprouted grain bread or warm sourdough loaf.
Calories: 177 calories per 8 oz serving.