Anti Inflammatory Dairy Free Cream of Broccoli Soup
Total time45 min
Prep time15 min
Cook time30 min
4.7(26)
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Learn more →Ingredients
4 servings
For the cashew cream
- ½ cup raw cashews
- 1 cup boiling water
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 medium yukon gold potato, peeled and diced (about 1 cup)
- 4 cups vegetable broth
- 1 lb broccoli florets (about 5 cups), cut into small pieces
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast (optional)
For serving
- fresh chives or parsley, chopped (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes while you prepare the soup.
- 2
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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