Anti Inflammatory Vegan Broccoli Soup
Total time45 min
Prep time15 min
Cook time30 min
4.7(13)
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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.
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