Cream of Broccoli Soup








I planned this recipe in my head while commuting home from work one day. The results were even better that I imagined!

I didn’t plan ahead and soak my cashews overnight, so I came up with the quick method below, inspired by a quick soaking method for beans. Worked like a charm!


3 cups whole, raw cashews
1 large bunch broccoli
1 medium yellow onion
4 cloves garlic
olive oil
2 cubes vegetable bouillon (with salt)
1/3 cup nutritional yeast
1/2 teaspoon ground mustard seed
1/2 teaspoon turmeric


1 Rinse cashews and drain. Make a quick cashew cream by boiling about 6 cups of water and pouring over the cashews in a large bowl. Allow to soak for 10 minutes, then drain and rinse. Put cashews and 2 cups of water in a food processor or blender, and blend until smooth. This may take a several minutes, and a few hits unless you have a super-powerful blender like a Vitamix. Pour into a bowl and set aside.
2  Crush the garlic and roughly chop. Halve the onion and cut into large chunks. Sauté in a large pan with about 5 tablespoons olive oil, over medium heat until they soften and begin to become translucent.
3 Thoroughly clean the broccoli and cut into medium size pieces. Add to the pan with the onion and garlic with a splash of water. Sprinkle with a few pinches of salt. Cook until the broccoli softens and brightens in color.
4 Once cooked, blend the broccoli, onion and garlic with a bit of olive oil in your blender or food processor until smooth and set aside.5 In a large pot, bring 5 cups of water to a boil with 2 bouillon cubes. Allow to dissolve.
6 Slowly add in the cashew cream, stirring frequently. Add ground mustard seed and turmeric.
7 Add in the broccoli in small batches, stirring in between.
8 Add in the nutritional yeast in two batches, stirring in between

Serve hot & enjoy!

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