Evenv though I think Cashew Cream of Broccoli Soup leans towards lush, full-bodied and rich, it is simultaneously, vibrant especially amidst a brisk, windy day.

I think this soup is rather humble, in the fact it doesn’t need to try too hard to please, and, if I do say so myself, I don’t think this vegan interpretation needs to either!

But I’ll let you be the judge! Scroll below to try for yourself!

“To feel safe and warm on a cold wet night, all you really need is soup.”— Laurie Colwin

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Cashew Cream of Broccoli Soup

INGREDIENTS:

• 7 cups broccoli, divided and diced into small florets
• 1 large Vidalia onion, diced
• 2 carrots, peeled and chopped
• 3 large garlic cloves, sliced
• 3 Tbs avocado oil (or cooking oil of preference)
• 1 tsp sea salt (to preference)
• 1 tsp freshly cracked black pepper

Cashew cream:

• 2 cups raw cashews
• 1 cup boiling water
• 3 cups vegetable stock
• 2 Tbs Sweet White Miso
• (Optional) 1 tsp turmeric (activated with black pepper) / 1 Tbs Turmeric Superfood Creamer®
• 2 Tbs nutritional yeast

METHOD:

1. First, prepare the cashew cream. Pour the boiling water over the raw cashews in a medium, heat safe bowl (making sure the water covers at least an inch over the cashews) and allow to sit for 20 minutes to soften (alternatively, if not in a hurry, you can soak in a bowl of filtered water in the fridge overnight to retain more nutrients).
2. Using a large pot or dutch oven, sauté the broccoli, carrots and onions in avocado oil with salt and pepper over medium heat for 10-12 minutes or until the broccoli softens and shifts into a rich green color.
3. Next, add in the garlic and stir. Cook for about 1-2 minutes or until fragrant.
4. Meanwhile, transfer the soaked cashews to a high-speed blender along with the vegetable stock, miso paste, nutritional yeast, then blend to preferred consistency.
5. When ready, add the cashew cream to the sautéed vegetables and stir until consistent. Taste test and adjust salt and pepper as needed and cook for 9-12 minutes to harmonize the flavors (the soup will thicken as it cools).
6. Finally, when ready, serve warm, garnish (optional) and enjoy!

• If you don’t have a high speed blender, an alternative for a silky soup base is to use cashew butter, blended with water. (I will have to get back to this for an update on amount*)
• For more delicious recipes to create or pair alongside, visit the Kitchen Journal.