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broccol_bowl_final

Broccoli soup

Creamy broccoli soup
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Course Lunch, Soup
Cuisine American
Servings 6
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.
    veggies in dutch oven
  • Add the broth and 2 cups water. Simmer for about 10 min.
    veggies_and_broth_in_dutch_oven
  • Add the broccoli to the pot and shimmer for 15 -20 additional minutes.
  • Use an immersion stand blender to create a creamy soup base.
    broccoli_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

Nutrition

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