Vegan Broccoli Soup With Cashew Cream
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups raw cashew pieces (or whole raw cashews)
- Fine sea salt
- 1cup boiling water
- 1large head broccoli (about 1½ pounds), florets chopped into bite-size pieces and stems peeled and roughly chopped
- 1small fennel bulb, trimmed, quartered, cored and roughly chopped
- 2large stalks celery, trimmed and roughly chopped, leaves reserved for garnish
- 2tablespoons extra-virgin olive oil, plus more for drizzling
- Torn fresh dill or parsley leaves
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
430 calories; 31 grams fat; 5 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 32 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 15 grams protein; 858 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cashews in a blender along with a pinch sea salt. Pour the boiling water on top. Cover and let sit to allow the cashews to soften while you make the soup.
- Step 2
Combine the broccoli, fennel, celery, 2 tablespoons oil, 1 teaspoon sea salt and 3 cups water in a pot and cover loosely with a lid, leaving a small opening so steam can escape (this helps the soup keep its bright-green color). Bring to a boil over high, then steam vegetables over medium until they are tender, 8 to 10 minutes. Remove from the heat.
- Step 3
Purée the cashews and water until completely smooth and frothy (the cashew cream should be the consistency of very loose whipped cream). Add additional water, 1 tablespoon at a time, if desired to thin the mixture. Spoon the cashew cream into a bowl.
- Step 4
Working in batches if necessary, transfer the steamed vegetables and their cooking liquid to the blender and purée on high until completely smooth and frothy. Taste, and add more salt as needed. Divide the soup among bowls and top with cashew cream, celery leaves, dill, pepper and a drizzle of olive oil. Serve warm.
Private Notes
Comments
I reversed engineered some of this. I ran my veggies through a food processor, sautéed them in the oil and added garlic and half a jalapeño to ramp up the flavor. Used more fennel and reserved some of the fennel leaves for garnish and it came out surprisingly flavorful and quite delicious. I didn't really dilute the cashew cream too much and my family loved it.
Needs garlic. Easily add a pound of silken tofu to bump up protein. Vegan broth instead of water for streaming would make flavor more three dimensional. Considering mixing in a tablespoon of ground dried mushrooms for umami. The crema is delicious.
Could I use an immersion blender for the soup?
Just bland, even with additions of a little red pepper flakes and shallots. I won’t be making this again.
Made this when I was starting to feel sick and it struck a great balance between healthy and delicious. Will make again. Read the comments and made these modifications: added a few cloves of garlic, added a lonely carrot from the fridge, and replaced water with vegetable stock. It’s the sort of recipe I’d modify a bit but not too much, because the base flavors work well together and I don’t want to cover that up too much. The cashew cream takes it from 4 to 5 stars for me.
Relish. Maybe Heat the cashew cream next time. It cooled the hot soup off too quickly. But really good and easy