Vegan Broccoli Soup

asian european italian thai soup side savory medium fast

Prep

21 min

Cook

60 min

Total

81 min

Ingredients (8)

1 cup raw cashews g

5 cups vegetable broth, divided g

2 Yukon Gold potatoes, cut into 1/2-inch cubes g

1 onion, finely chopped g

4 ½ cups coarsely chopped broccoli g

1 teaspoon dried basil g

1 teaspoon fine sea salt g

¼ teaspoon freshly ground black pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.

Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.

Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.