This recipe for vegan broccoli soup with cashews (affiliate link) is ridiculously good and easy to make; it is creamy, delicious, and healthy. Most of all, this vegan broccoli soup is top-notch in taste and nutrients.
About this recipe
This recipe is simple to make, but it feels elegant and fancy. It also looks gorgeous, and it is perfect for a cozy lunch or family dinner.
This broccoli soup made with cashews (affiliate link) is not like any other it is super tasty and creamy. I promise you will enjoy every single spoonful. What makes it so unique? It is topped with a special sauce with toasted cashews, basil, and olive oil.
Ingredients for the soup
- Garlic cloves sauteed in olive oil for tons of flavor.
- Broccoli florets
- Vegetable broth or water, the broth will give you a more flavorful soup
- Basil is optional, but it gives so much flavor to the vegan soup
- Raw cashews for creaminess.
Ingredients FOR THE TOPPING
- Chopped basil
- Olive oil
- Toasted cashews
- Zest of a large lemon
- Lemon juice to taste
- A good pinch of salt
How to make creamy broccoli soup with cashews
- In a saucepan over medium-low heat, add the oil and garlic. Leave it for about two minutes, and add the broccoli and the liquid. Cover and let cook for 15-20 minutes.
- When the broccoli begins to change color and soften, add the fresh basil and the cashews. Cover and let it simmer for about 3-5 more minutes.
- Blend and return to the soup pot. Test for seasoning and adjust if necessary.
- Make the topping, chop the basil, and mix in a bowl with the chopped cashews and the lemon zest. Mix well, add the salt, and gradually add the olive oil.
- Top the soup with one or two tablespoons of this.
Other vegan broccoli soup favorite recipes
- Simple vegan broccoli soup
- B12 loaded broccoli and zucchini soup
- Broccoli and greens
- Broccoli soup with spinach, cilantro, and yummy croutons
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Broccoli soup with cashews
Equipment
- Soup pot
- blender
Ingredients
- 2 tablespoons of olive oil
- 4 large garlic cloves
- 6 cups broccoli florets
- 3 cups vegetable broth or water
- 1/2 cup basil * optional
- 1/2 cup raw cashews
For the topping:
- 1/2 cup finely chopped basil
- 1/4 cup olive oil
- 1/2 cup toasted cashews
- zest of a large lemon
- lemon juice to taste
- a good pinch of sea salt
Instructions
- In a saucepan over medium-low heat put the oil and garlic. Leave it for about two minutes, and add the broccoli and the water or broth. Cover and let cook for 15-20 minutes.
- When the broccoli begins to change color and soften add the fresh basil if using and the cashews. Cover and let it simmer for about 3-5 more minutes.
- Blend and return to the pot.
- Test for seasoning and adjust if necessary; also check if it needs more liquid. If you need more liquid, add vegetable broth or water.
- To make the topping, chop the basil and put it in a bowl with the chopped cashews and the lemon zest. Mix well, add the salt and gradually add the olive oil.
- Test and check if you need a few drops of lemon juice.
- Top the soup with one or two tablespoons of this.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
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