This is a wonderful vegan version of cream of broccoli soup. When I first made this, I was amazed at the creaminess and texture of this satisfying soup. My family loves it, and I hope your’s will too. Perfect for someone who is lactose-intolerant.

Broccoli Cream Soup (Vegan)

4 1/2 c. water
4 c. fresh broccoli florets
1 large stalk celery, chopped
1 med. onion, chopped
2 T. chicken-style seasoning
1 t. garlic powder
1 t. onion powder
1 t. salt
Garlic salt to taste
1 bay leaf
1 vegetable bouillon cube

1 c. raw cashews
1 c. water

In soup pot, combine 4 1/2 c. water, broccoli, celery, and onion. Cover and heat to boiling. Cook just until tender, about ten minutes; do not drain.

Blend at least half of the broccoli mixture along with all of the soup liquid. Return to soup pot and add seasonings only. To make cashew cream, blend 1 c. cashews and 1 c. water until very smooth. Add to soup and simmer (do not boil) at least 5 minutes.

Variation: You may substitute cauliflower for two of the cups of broccoli. Adjust seasonings according to your taste. You may use flour or cornstarch blended in with the cashews and water if you prefer a thicker soup.

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