Creamy Vegan Broccoli Soup
This heart-healthy, anti-inflammatory soup calls for raw cashews instead of cream (not included in the photo above because...I forgot), nutritional yeast instead of cheese, and organic, low-sodium veggie broth instead of milk. I enjoyed this as an appetizer, but my meat-loving husband had a huge bowl for dinner. It's even better the next day.
- 3 cups raw, organic broccoli, chopped
- 3/4 cup nutritional yeast (I use Bragg's)
- 3/4 cup cashews (soaked overnight if possible)
- 1 cup organic, low-sodium veggie broth
- 1/2 white onion chopped
- 2 cloves of garlic
- 1 tsp coconut oil or ghee
- 1 tsp turmeric
- salt and pepper to taste
Steam your broccoli in a large pot of boiling water (3-5 minutes). While your broccoli is steaming, sauté your onion and garlic in a separate pan in coconut oil or ghee.
Add all of your ingredients to a high-powered blender. Blend until almost completely smooth. Taste test, and add more salt and pepper if you'd like.
Serve immediately, but it will store nicely in the fridge for a few days.
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