Vegan Broccoli Soup

Total time45 min

Prep time15 min

Cook time30 min

4.7

(13)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cashew cream

¾ 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, sliced
1 medium yukon gold potato, peeled and diced (about 1 cup)
1 lb broccoli florets (about 5 cups), cut into 1-inch pieces
4 cups vegetable broth
½ tsp dried thyme
¼ tsp ground nutmeg
1 tbsp lemon juice
salt and pepper, to taste
2 tbsp nutritional yeast (optional)

For serving

red pepper flakes, for serving (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, then drain and rinse.
2
Transfer the soaked cashews to a blender with 1/2 cup fresh water and blend on high until completely smooth, about 1–2 minutes. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!