Vegan Cashew Cream of Broccoli Soup


“Eat your broccoli.” Sound familiar from childhood days? Now all I want to do is eat alllll the broccoli…especially when it’s blended into this soup…and when the weather is cold and snowy (which is the current situation).

Let’s talk about broccoli for a minute. It’s like nature’s multivitamin. When you think vitamin C you likely immediately think citrus fruits, but did you know that broccoli is packed with vitamin C? This makes it especially important to get it in during the winter months to give your immune system a boost. Other nutrients include vitamins A and K (in fact one cup provides 100% of your vit K needs), potassium, folate and let us not forget fiber. This all adds up to protection against chronic disease, increased bone health and gut health and a boost in immune function.

Broccoli really is one of the most nutrient dense foods we can put on our plate, which is why I wanted to share a dish that can help boost your intake. Combined with a garlicky cashew cream sauce, this soup is sure to be on repeat.

Vegan Cashew Cream of Broccoli Soup

1Tbsp. extra virgin olive oil

1 celery rib, diced, about 1/3c.

1/2 onion, diced, about 1/2c.

2 cloves garlic, minced

1tsp. salt


1 1/2c. vegetable broth

1/2c. water

5c. frozen broccoli, slightly thawed and chopped

1/2c. cilantro, rough chop, stem included

3/4c. raw cashews

Optional toppings: red pepper flakes, chopped green onions, garlic cashew cream (recipe below)

Place cashews in a bowl and cover with warm water. Allow to sit and soften for at least 2 hours. To speed up the process you can cover the cashews with HOT water and this will reduce the time to 30 minutes.

Heat olive oil in a soup pot over medium heat. Add celery and onion and saute for 4 minutes. Add the garlic and saute one minute more. Season with the salt and pepper. Add the broth and water and bring to a boil. Carefully add in the broccoli and cook until just heated through (you don’t want to overcook because you will lose the bright green color of the broccoli). Add in the cilantro and stir.

Add the contents of the soup pot to a blender along with the soaked cashews. Blend until smooth and creamy. Adjust seasonings. Yield: 6 cups

Garlic cashew cream

1/2c. of raw cashews soaked in water

1c. filtered water

1 clove garlic

salt and pepper

Blend ingredients in a high speed blender.

Jaime Shelbert