Vegan Cream of Broccoli Soup

Photo: Down to Earth Recipes
Serve this simple vegan soup alongside salads and sandwiches for a perfect lunch or dinner.
Yield
6-8 Servings
Vegan
Soups
Ingredients
  • 3 Tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, chopped
  • 1 medium head of broccoli with stem, chopped
  • 1 (32-ounce) box of vegetarian broth
  • ½ cup nutritional yeast
  • 1 teaspoon Coconut Liquid Aminos®
  • 1 teaspoon hot sauce
  • 2 teaspoons agave nectar
  • Squeeze of lime
  • 1 cup cashews, soaked 1 hour
  • 2 cups water
  • Salt and pepper, to taste
Instructions
  1. In a large stockpot heat oil over medium heat. Add onions and garlic and cook until onions are translucent, about 10 minutes.
  2. Add broccoli, broth, nutritional yeast, Coconut Aminos, hot sauce, agave, and lime. Stir to combine. Let simmer until broccoli is soft and then turn off heat.
  3. Drain and rinse the cashews. In a blender or food processor, blend cashews and water together until creamy and smooth. Remove from processor and set aside.
  4. Once soup has cooled add to food processor or blender and blend until mixture is creamy and smooth.
  5. Return soup to stockpot and warm over medium heat. Slowly pour blended cashew mixture into soup and stir until well combined.
  6. Add salt and pepper to taste and serve hot. Enjoy!