Description
A rich and creamy dairy-free broccoli soup made with cashews, white beans, and fresh basil. Perfect for a cozy and healthy weeknight dinner.
Ingredients
Scale
- 1 pound (450g) broccoli, florets and stems chopped
- 1 cup (140g) raw cashews
- 1 (15-ounce/425g) can cannellini beans, drained and rinsed
- 3 1/2 cups (840 mL) low-sodium vegetable broth
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1/4 cup (20g) nutritional yeast
- 1 heaping cup (20g) fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon soy sauce (or tamari)
- 1/2 to 1 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons kosher salt
- Freshly cracked black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt, cooking for about 6 minutes until softened and golden. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant.
- Add the broccoli florets and stems, vegetable broth, beans, cashews, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer partially covered for 15 minutes or until the broccoli is very tender.
- Transfer the soup to a high-speed blender. Add the fresh basil, soy sauce, Dijon mustard, nutritional yeast, and lemon juice.
- Blend on high until completely smooth and creamy. Taste and adjust salt or lemon juice if needed. Serve hot with a drizzle of olive oil and crusty bread.
Notes
For a nut-free version, you can substitute the cashews with sunflower seeds or use coconut milk, though the flavor profile will change slightly.
- Prep Time: 15 min
- Blending: 5 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 6g
- Sodium: 561mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 21g
- Cholesterol: 0mg
Keywords: Vegan Broccoli Soup, dairy free soup, creamy vegetable soup, healthy dinner, easy vegan recipe