Low Sodium Vegan Broccoli Soup

Total time45 min

Prep time15 min

Cook time30 min

This velvety broccoli soup gets its body from a quick cashew cream, blended silky-smooth and stirred right into the pot for that classic chowder-like richness. Tender potato and broccoli simmer together in vegetable broth with thyme and nutmeg until fork-tender, then get blitzed into one uniform, spoonable puree. A bright hit of lemon juice and a spoonful of nutritional yeast round out the flavor with a savory, almost cheesy depth, no dairy required. Everything here comes from whole, simple ingredients you control from start to finish, which makes it easy to keep the seasoning exactly where you want it. Finish with a pinch of red pepper flakes for a little heat, and you've got a comforting bowl that fits neatly into a low-sodium way of cooking. It's the kind of soup you'll want on repeat all winter long.

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Ingredients

4 servings

For the cashew cream

¾ cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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.

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