Description
If you love a cozy bowl of creamy broccoli soup but hate how heavy it usually feels, this version is going to be your new favorite. Cashews give it that smooth, velvety texture while keeping it light and nourishing.
Ingredients
2 large heads of broccoli (stems included, peeled, and chopped)
1/2 cup raw cashews (soaked in hot water for 20 mins)
1 medium yellow onion, diced
2 cloves garlic, minced
4 cups low-sodium vegetable broth
1 tbsp nutritional yeast
Sea salt and black pepper to taste
A squeeze of fresh lemon juice
Instructions
1. Sauté: In a large pot, sauté the onions and garlic with a splash of water or olive oil until translucent.
2. Simmer: Add the chopped broccoli stems and florets. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for about 12-15 minutes until the broccoli is fork-tender.
3. Blend: Drain your soaked cashews. Carefully transfer the soup to a high-speed blender (work in batches if needed). Add the cashews and nutritional yeast. Blend on high until completely smooth.
4. Finish: Stir in the lemon juice to brighten the whole dish. Season generously with salt and pepper.
Notes
If you like a bit of texture, reserve a handful of small roasted broccoli florets to stir back into the soup after blending.