Name: Broccoli soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 onion (yellow); 4 cloves garlic; 3 carrots; 3 potatoes (yellow or russet); 2 celery sticks; 1 lb broccoli (fresh or frozen); 2 cup vegetable broth; 3 cup water; ½ cup raw cashews; ½ cup nutritional yeast; 1 lemon (small); 1 tsp salt; ½ tsp smoked paprika; ⅛ tsp ground pepper (a pinch); ⅛ tsp ground turmeric (a pinch); ⅛ tsp nutmeg (a pinch)

Broccoli soup

Creamy broccoli soup

5 from 1 vote

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Prep Time 10

Cook Time 30

Course Lunch, Soup

Cuisine American

Servings

Calories 214 kcal

Equipment

Immersion Hand Blender
Food Processor

Ingredients

1 onion yellow
4 cloves garlic
3 carrots
3 potatoes yellow or russet
2 celery sticks
1 lb broccoli fresh or frozen
2 cup vegetable broth
3 cup water
½ cup raw cashews
½ cup nutritional yeast
1 lemon small
1 tsp salt
½ tsp smoked paprika
⅛ tsp ground pepper a pinch
⅛ tsp ground turmeric a pinch
⅛ tsp nutmeg a pinch

Instructions

Soup base

Peel and cut all veggies (the size does not matter). Add them to the pot.
Add the broth and 2 cups water. Simmer for about 10 min.
Add the broccoli to the pot and shimmer for 15 -20 additional minutes.
Use an immersion stand blender to create a creamy soup base.

Cashew cream

Soak the cashews in hot water for 5-10 min. Drain, rinse and add to the food processor.
Add the nutritional yeast, lemon juice, spices and the remaining cup of water to the food processor. Mix well.

Finalize the soup

Pour the cashew cream over the soup base and mix well.

Notes

Recipe adapted from Nora Cooks.

Nutrition

Calories: 214kcalCarbohydrates: 37gProtein: 9gFat: 5gSaturated Fat: 1gSodium: 763mgPotassium: 989mgFiber: 7gSugar: 6gVitamin A: 5815IUVitamin C: 102mgCalcium: 78mgIron: 3mg

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