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Cream of Broccoli Soup

Cream of Broccoli Soup step-by-step recipe | vegelicacy.com
"Broccoli works great in soups, and this vegan cream of broccoli soup is just amazing! It's perfectly smooth and silky! Very simple vegan recipe for your delicious lunch."

Ingredients Serves 4

  • 1 head broccoli (or 14 oz/400 g frozen florets)
  • 2 potatoes
  • 1 onion
  • 3 cloves garlic
  • 1/2 cup cashew
  • 1+1/4 tsp salt
  • 2/3 tsp pepper

Method

  1. For this recipe you will need one medium head of broccoli, cut into florets. We don't need the stem. You can also use frozen broccoli if you don't have fresh one. Take 14 oz (400 g) of frozen florets.
    Peel and cut the potatoes into small cubes. Peel and mince the garlic. Peel and dice the onion.

    Cream of Broccoli Soup
  2. Place the broccoli, potato, onion and garlic into a soup pan. Pour 5 cups of water and bring to a boil over high heat. Then reduce heat to low, cover the pan and boil the veggies for 15 minutes.

    Cream of Broccoli Soup
  3. Meanwhile, grind the cashew nuts in a blender.

    Cream of Broccoli Soup
  4. Add one laddle of broth from the soup pan and blend until creamy consistency.

    Cream of Broccoli Soup
  5. Transfer cashew sauce to the pan once the veggies are soft, add salt and pepper. Puree the soup with an immersion blender until it's perfectly smooth. Serve hot.

    Cream of Broccoli Soup

Author: vegelicacy

Posted on: 27 August 2014

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Diet type: vegan
Category: first course
Difficulty: easy
You will also need: Blender

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