Vegan Cream of Broccoli Soup
A quick, dairy-free cream of broccoli soup made thick and creamy with pureed white beans and cashews, ready in about 30 minutes.
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Servings:
Ingredients
- 2 tablespoons olive oil
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- 2 lbs broccoli chopped (florets and stems both)
- 15 oz canned white beans drained and rinsed
- 4 cups vegetable broth
- ¼ cup raw cashews or sunflower seeds if nut-free
- juice of ½ lemon
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook 5 minutes until soft. Add the garlic and cook 1 more minute.
- Add the broccoli, white beans, broth, and cashews. Bring to a boil, then reduce heat and simmer 12–15 minutes, until the broccoli is very tender.
- Blend until smooth, using an immersion blender right in the pot, or in batches in a regular blender. (Leave it just a little chunky if you'd like some small broccoli pieces to remain.)
- Stir in the lemon juice, then season with salt and pepper to taste.
Nutrition (Estimate per Serving)
Calories: 210kcalCarbohydrates: 26gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 480mgPotassium: 620mgFiber: 8gSugar: 5gVitamin A: 1200IUVitamin C: 110mgCalcium: 90mgIron: 3mg
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