Indulge in a flavorful, Nutrient-Rich Creamy Vegan Broccoli Soup with a hint of spiciness
This Ultimate Vegan Creamy-Broccoli Soup combines the goodness of broccoli with the creaminess of cashew nuts. Hence, resulting in a delightful and nutritious dish. Not to mention, the soup is also packed with health benefits. As we all know, broccoli, a cruciferous vegetable, is rich in vitamins, minerals, and antioxidants. Additionally, broccoli has cancer-fighting properties and is also good for heart health. As important as the broccoli, cashew nuts provide healthy fats, protein, and fiber, making it a satisfying and filling meal.
The flavorful process of this ultimate vegan creamy-broccoli soup begins with sautéing aromatics like, shallots, ginger, garlic, and thyme. Ultimately, adding a deep depth of flavor but also provides additional health benefits. Shallots are rich in antioxidants and have anti-inflammatory properties, while ginger and garlic are known for their immune-boosting and anti-inflammatory properties.
Furthermore, the ultimate umami flavor comes from the use of Black Salt and Porcini mushroom powder. Specifically, Black Salt is known for its digestive properties and is believed to help with bloating and indigestion. Moreover, the black salt makes it into many vegan dishes, especially any that desires an eggy flavor. Another enhancement to the ultimate vegan creamy-broccoli soup comes from the addition of habanero pepper, which result in a spicy kick that enhances the flavor of the dish.
Overall, the Ultimate Vegan Creamy Broccoli Soup is a delicious and nutritious dish, perfect as an appetizer, lunch or cozy night in. Furthermore, the soup lends itself to customization to suit your taste preferences. Whether you are vegan or not, this soup is sure to become a favorite in your household.
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A simple but flavorful Tomato Consommé Style soup without the egg-white cooking process making it quick and easy. Better yet, our best cannellini and black eye pea soup packs a flavor punch. Not to mention, satiating as well. Whether you try our ultimate vegan creamy-broccoli soup or any of the other recommendations, you won’t be disappointed. Happy Cooking!
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Ultimate Vegan Creamy-Broccoli Soup
Equipment
- 1 4 quart stock pot we love the all clad fusiontec
Ingredients
- 1 large head of broccoli with its stem organic.
- 2 tablespoons extra virgin olive oil
- 2 shallots peeled and finely chopped
- 1 Tablespoons fresh chopped ginger
- 1 Tablespoons garlic peeled and chopped
- 1 teaspoon fresh thyme leaves
- 3 pieces porcini dried mushrooms ground into a powder (about 1 tablespoons)
- 4 – 5 small sweet tomatoes, like campari quartered
- a pinch or 2 of freshly ground black pepper
- 3/4 teaspoons India Black Salt or substitute kosher salt
- 1/2 small Habanero pepper with or without seeds
- 4 1/4 – 4 1/2 cups cold water
- 1 cup cashew nuts rinsed and soaked overnight
Optional
- 1 tablespoon freshly squeezed lemon juice
- extra virgin olive oil for garnish
- cumin toasted cashew nuts for garninh recipe in notes
Instructions
- Trim off any brownish ends of the broccoli. Then cut off the stalks as close to the Florets as possible. Dice the stems, small and cut up the florets into small portions.1 large head of broccoli with its stem
- Discard the water from the overnight soaked raw cashew nuts, rinse and set aside.1 cup cashew nuts
- Heat a 3 or 4 quart stock pot over medium heat. Add the olive oil.Note: Non vegans may use ghee for extra flavor instead of the oil.2 tablespoons extra virgin olive oil
- Sauté the shallots 1 to 2 minutes until fragrant. Season with a pinch of salt.2 shallots
- Add in the ginger, garlic, thyme leaves and porcini powder. Mix and cook 30 to 60 seconds1 Tablespoons fresh chopped ginger, 1 Tablespoons garlic, 1 teaspoon fresh thyme leaves
- Add in the broccoli steams. Season with some of the salt. Mix and cook 2 minutes.1 large head of broccoli with its stem
- Add in the tomatoes. Mix and cook 2 minutes.4 – 5 small sweet tomatoes, like campari
- Add in the chopped broccoli florets and the remaining salt and freshly ground black pepper. Add in the habanero pepper if using. Mix to combine.1 large head of broccoli with its stem, a pinch or 2 of freshly ground black pepper, 3/4 teaspoons India Black Salt, 1/2 small Habanero pepper
- Add in water. Cover and bring to a boil. Cook 5 minutes.4 1/4 – 4 1/2 cups cold water
- Add in the rinsed cashew nuts. Str and cover. Continue cooking for 5 minutes1 cup cashew nuts
- Carefully dump the mixture into a blender, being careful not to fill up the blender jar too much. (I did the puree in 2 batchs). Puree until smooth. Pour into a soup tureen or large soup bowl. Stir in a tablespoon freshly squeezed lemon juice if desired.
- Serve hot with a drizzle of extra virgin olive oil and chopped toasted cumin flavored cashew nuts. Enjoy
Nutrition
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