Creamy Dairy-Free Broccoli Soup with Cashews & Lemon Basil
This vegan broccoli soup with cashews is incredibly creamy, delicious, and packed with nutrients that makes us feel good. It’s easy to make and topped with a bright lemon basil cashew garnish for extra flavor and texture.
6 people
Calories: 277kcal
Ingredients
- 2 tablespoons of olive oil
- 4 large garlic cloves
- 6 cups broccoli florets
- 3 cups vegetable broth or water
- 1/2 cup raw cashews
- 1/2 cup basil * optional
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
- Heat olive oil in a soup pot over medium-low heat.
- Add the minced garlic and sauté for 2 minutes until fragrant, stirring occasionally to prevent burning.
- Add the broccoli florets and vegetable broth (or water).
- Cover and simmer over medium heat for 15-20 minutes, until the broccoli softens and turns a bright green color.
- Stir in the raw cashews and fresh basil (if using).
- Cover and let simmer for 3-5 more minutes, allowing the cashews to soften.
- Carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth.
- Pour the soup back into the pot.
- Taste and adjust seasoning—add more salt, black pepper, or broth if needed for consistency.
Make the Lemon Basil Cashew Topping
- In a small bowl, mix the chopped basil, toasted cashews, lemon zest, and sea salt.
- Drizzle in olive oil and stir well.
- Add lemon juice to taste, mixing again to balance flavors.
- Ladle the warm soup into bowls.
- Top with 1-2 tablespoons of the lemon basil cashew garnish for extra crunch and flavor.
- Serve immediately and enjoy!
Notes
Not sure how to toast cashews? Heat them in a dry pan over medium heat for 2-3 minutes, stirring occasionally, until they turn golden brown.
Don’t have a blender? Use a potato masher for a chunkier texture or an immersion blender directly in the pot.
How to make it nut-free? Swap cashews for white beans or silken tofu for a creamy texture.
Too thick? Too thin? If your soup is too thick, add a bit more broth or water. If it's too thin, let it simmer uncovered for a few extra minutes.
Storage & Reheating
- Refrigerate: Store in an airtight container for 3-4 days.
- Freeze: Can be frozen for up to 3 months—just thaw and reheat on the stovetop.
- Reheat: Warm over low heat on the stovetop, adding a splash of water or broth if needed.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 14g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Sodium: 271mg | Potassium: 449mg | Fiber: 3g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 82.5mg | Calcium: 63mg | Iron: 2.3mg