Creamy Vegan Broccoli Soup



This is so easy! It's dairy free, can be adapted to use a combination of broccoli and cauliflower or just cauliflower on its own. The cashews add a really luxurious creamy taste that you can expect from dairy cream, but is totally vegan and carries all the health benefits of using nuts rather than synthetic dairy cream. I buy cashew pieces for using in recipes that are getting blitzed anyway, as they are generally cheaper!


This stores well in the fridge and freezes well too



Ingredients


1/2 tbsp vegan butter

1 small onion, peeled and chopped

1 small clove of garlic peeled and chopped

1 small potato, peeled and chopped small

Small head of broccoli, washed and broken into pieces

700 litres of vegetable stock

2 tbsps of cashew nuts

Salt and pepper to taste



Method


Melt the butter in a decent sized pan and gently fry the onion and garlic until starts to soften but not brown too much


Add the potato, stock, nuts, salt and pepper to the pan, cover and simmer for 10 minutes. Add the broccoli and simmer for a further 10 minutes, or until the broccoli is soft


Blitz the soup in the blender or with a stick blender and enjoy


Debbie




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